Sugar Cookies
These sugar cookies are soft, buttery, and perfect for cut-outs. They hold their shape beautifully during baking with no spreading, and have a melt-in-your-mouth texture that makes them ideal for decorating or enjoying plain.
Ingredients
Dough
- 4 cups all-purpose flour
- ¾ teaspoon fine salt
- ¾ teaspoon baking powder
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, sift together the flour, salt, and baking powder to combine.
- In a large bowl or stand mixer with paddle attachment, beat butter and sugar on medium speed for 2 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each. Scrape down the bowl and mix in vanilla extract until combined.
- With mixer on low speed, gradually add flour mixture. Mix just until no dry streaks remain. Do not overmix.
- Divide dough into two portions, flatten into disks, and wrap tightly in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or baking mats.
- Roll out dough on lightly floured surface to 1/4 inch thick. Cut into shapes with cookie cutters. Reroll scraps as needed.
- Place cookies 1 inch apart on baking sheets. Bake one sheet at a time for 10–12 minutes, until edges are golden and tops are pale.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely. Decorate or enjoy plain.
Notes
Keep dough chilled for clean edges. Dip cutters in flour to prevent sticking. Swap vanilla with almond or citrus extract for flavor variations. For gluten-free, use a 1:1 blend with xanthan gum. For vegan, use plant-based butter and flax eggs.
Nutrition Facts (Per Cookie)
- Calories: 122 kcal
- Carbohydrates: 16 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated Fat: 1 g
- Trans Fat: 0.2 g
- Cholesterol: 24 mg
- Sodium: 62 mg
- Potassium: 21 mg
- Fiber: 0.4 g
- Sugar: 6 g
- Vitamin A: 173 IU
- Calcium: 10 mg
- Iron: 1 mg