Easy Sugar Cookies Recipe

This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these cookies for years and have found it be the most delicious and foolproof cut out recipe ever!

I am CRAZY excited about today! Not only am I sharing my MOST favorite sugar cookie recipe, but we’re also kicking off our 12 Days of Christmas Cookies series again (If you missed last years list check it out HERE!) The next 12 days will be filled with a mix of classic and creative cookie recipes to give you inspiration for your holiday cookie platter. ANNNND we’re starting out with…

My ALL TIME FAVORITE Easy Sugar Cookie Recipe!

I can’t believe in my 10 years of blogging I have never done a full post dedicated to this classic cookie recipe. I have shared Soft Amish Sugar Cookies, Cream Cheese Cut Out Sugar Cookies, Pressed Sugar Cookies, but never a classic butter cut out cookie recipe. I have thought about it a few times, but figured you guys probably already HAD a cut out cookie recipe. Well, after tons of messages in my BAKING COMMUNITY I realized you wanted MY recipe for cut out cookies, not just any old recipe.

MY OTHER RECIPES

So today we’re kicking off the 12 Days of Christmas Cookies with easiest, buttery, sugar cookie recipe ever. Let’s get started!

This is the best cut out sugar cookies recipe ever!

How to Make Cut Out Sugar Cookies

The beauty of this recipe is that there are very few ingredients, so following a few simple steps is all it takes!

Use quality ingredients! When you’re making sugar cookies, you want them to taste good, right? So make sure you’re high quality butter and vanilla especially. These are the two flavors that really shine through, so use fresh butter and good vanilla!
Don’t substitute margarine or butter flavored shortening for this recipe! I even splurge on a fancy European butter when making these sugar cookies, because there is a higher fat content, and while it’s not great for your thighs, it does help produce a more delicious cookie!
Using a stand mixer fitted with the paddle attachment is great for this recipe. You can use a hand mixer if you prefer, but making these cookies without a mixer is difficult because you want to cream your butter and sugar together for 2 minutes. AND there is a lot of flour in these, and the dough can get hard to mix by hand.

This Sugar Cookies Recipe requires no chill time!

Do I Need to Chill the Sugar Cookie Dough?

Ok, let’s talk. Chilling cookie dough is annoying. I get it. SO, this cookie recipe requires ZERO chilling. Are you excited? Let’s talk about what that means…

I use cold butter when I make the cookie dough, so we’re already ahead of the game. Just cube the cold butter when you mix it with your sugar and it will be fine! You mix the butter and sugar together for 2 minutes, so everything will be mixed. Just make sure to scrape the sides of the mixing bowl as necessary so everything is combined evenly.
If you are prepping your holiday baking in advance and would prefer to chill the dough so you have things made ahead you ABSOLUTELY can. It isn’t going to hurt the dough to chill it, you just don’t have to!
What if you are using a VERY intricate cookie cutter and want to make sure you have precise edges? If I am using a very detailed cutter what I will do is make the dough, roll it out, cut out my cookie and pop it in the fridge to chill for 30 or so minutes. This isn’t necessary, but if you’re concerned, it’s a step that can’t hurt!

How to make the best Rolled Sugar Cookies recipe

Baking Sheets Matter!

Ok, this is one of the most common things that cause cookies to not “turn out like the picture”. I use THIS baking sheet almost exclusively. I almost never use light colored or thick baking sheets. Lighter colored baking sheets tend to make your cookies spread a bit more and they don’t give a golden edge as easily, especially with cut out cookies.

A darker colored, thin baking sheet will give you a golden edge, and your cookies won’t spread nearly as much, giving you precise edges! I do always bake on parchment paper for easy clean up and an even bake. Parchment paper also helps the cookies from browning too fast!

Can I Freeze Sugar Cookies?

YES!! You can absolutely freeze sugar cookies (or the dough)! Here’s how…

If you want to bake your cookies and freeze them to decorate later first allow the cookies to cool completely. Next package them up in a flat tupperware-style container, separating the layers with pieces of parchment paper. Make sure they are sealed, air-tight, in the container to prevent any freezer tastes from absorbing into the cookies.
Alternately you can use a zip-top bag to store the cookies. Just lay the bags flat in the freezer and make sure there is nothing placed on top. I tend to only use this method if I am freezing very sturdy shapes. If you have delicate shapes, you will certainly want to store them in a container to prevent breaking.
You can also freeze the dough! Once you’ve made the cookie dough, you can package it in a zip-top bag, then double bag it for extra protection. When you’re ready to bake the cookies, allow it to come up to almost room temperature and roll it out!
Either the frozen dough or frozen baked cookies will be good for 30 days in your freezer.

Decorating Sugar Cookies is Easy!

I actually prefer to decorate my sugar cookies with my buttercream frosting. I used to have all the patience to decorate sugar cookies with royal icing, but I’ve decided that is not my calling in life. So bring on the buttercream and sprinkles.

BUT since I know everyone isn’t on the buttercream bandwagon like me I am also sharing an easy sugar cookie icing with the cookie recipe in the recipe card. It’s a simple icing that is great for beginner decorators who aren’t worried about precise decorating. Plus, in my opinion it tastes way better than royal icing!

OR here are the links to my other sugar cookie icings/frosting:

I hope this will be your go-to Sugar Cookie Recipe from now on!

Description

No chilling required for this delicious and easy sugar cookies recipe!

Ingredients

Cookies:

2 cups cold butter, cubed
2 cups granulated sugar
2 eggs
3 teaspoons vanilla
3 teaspoons baking powder
½ teaspoon kosher salt
6 cups all purpose flour

Sugar Cookie Icing:

2 cups powdered sugar
1 1/2 tablespoons water
2 tablespoons light corn syrup

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
Add in the eggs, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of bowl as necessary.
Turn the mixer speed to low and add in the flour, mixing until the dough comes together.
Divide the dough into 3 sections and on a floured working surface roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1½ inches apart. If you are baking in batches, keep the unused dough in the refrigerator until ready to use to prevent dough from getting too warm.
Bake cookies for 8-10 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Sugar Cookie Icing

In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth. Spread or pipe onto cooled cookies.
You can use a drop of food coloring to achieve different colors.
Allow the icing to set up completely before storing.