This is my favorite sugar cookie recipe, tried and true for several years.
I don’t usually make sugar cookies for too many occasions, but I have found myself using this recipe multiple more times this year than usual.
I have experimented with royal icing some, but I love a good buttercream that hardens nicely. It’s just my personal preference though, I find it easier to to work with and less time, less mixing, and less pastry bags are being used.
These cookies are incredibly easy and I hope you enjoy making them as much as I enjoy eating them.
My Favorite Sugar Cookies
Super basic ingredients! I prefer salted butter in these cookies, but unsalted would work too.
In a large mixing bowl, add 3 sticks (1-1/2 cups) of softened butter and 1-1/2 cups granulated sugar.
Beat on medium speed until nice and fluffy. Scrape down the sides of the bowl.
Add 2 large eggs and 1-1/2 teaspoons vanilla extract.
In a separate bowl, combine 3-1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. (I forgot to take a picture, go me!)
Add dry ingredients slowly to butter mixture, I usually do it in about 2 increments.
Mix until the dough just comes together. Do not over-mix!!
On your counter, cut 2 medium-sized pieces of plastic wrap.
Turn out half of the dough on each piece of plastic wrap.
As you are wrapping the dough, shape into a disk within the plastic wrap. This will make it easier to roll out later.
Refrigerate for AT LEAST 2-3 hours. There is a ton of butter in this dough and the cookies will turn into blobs if the dough is not chilled properly.
After dough has chilled, flour a board or your counter top liberally.
Roll dough out about 1/4 to 1/2 of an inch thick. (I prefer a more thick cookie.)
Use a cookie cutter of your choice and cut out dough. Repeat with the rest of the dough.
Place dough on a prepared cookie sheet with either parchment paper or a baking mat.
Place cookies in 350ºF oven for 8-10 minutes. Leave cookies on cookie sheet for a couple of minutes after taking out of the oven, then place on wire rack to cool completely.
Decorate cookies with whatever your heart desires. Here, I doubled my Buttercream Frosting for Cookies recipe to decorate these Christmas cookies.
- 3 sticks (1-1/2 cups) salted butter, softened
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, continue to beat until completely incorporated.
- In a separate bowl, add flour, baking powder, and salt. Add dry ingredients to butter mixture slowly. I typically do this in 2 increments. Mix until dough just comes together, do not over-mix!
- On your counter, place two medium-sized pieces of plastic wrap. Half the dough and turn out half of the dough on each piece. As you are wrapping the dough, shape into a disk.
- Place in the refrigerator for at least 2-3 hours. This is an important step, as there is a TON of butter in this dough. If not cooled, the dough will become a big ole mess and not hold the shape of your desired cookie shape.
- Once dough has chilled, liberally flour either a board or your counter top. (and I mean LIBERALLY!) Roll out dough to about 1/4 to 1/2 inch in thickness.
- Cut out cookies in your choice of cutter. Place on a prepared cookie sheet, either lined with parchment paper or a silicone baking mat.
- Bake in a 350ºF oven for 8-10 minutes or until slightly golden brown on the bottom. Leave on cookie sheet for a couple of minutes, then transfer to a wire rack to cool completely.
- Decorate cookies with your icing of choice, or eat plain, whatever your heart desires. I decorated my cookies with my Buttercream Frosting for Cookies.