Classic Buttery Sugar Cookies (Printable Version)

Tender, buttery sugar treats ideal for festive cutouts and decorating.

# What You'll Need:

→ Dough

01 - 1 cup (226 g) unsalted butter, softened
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - 2 ¾ cups (345 g) all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt

→ For Rolling and Decorating

08 - Additional flour, for rolling
09 - Royal icing, colored sugars, or sprinkles (optional)

# Method:

01 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
02 - Add the egg and vanilla extract, beating until well combined.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
04 - Gradually add dry ingredients to the wet mixture, stirring just until a soft dough forms.
05 - Divide dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to about ¼ inch (6 mm) thickness and cut into shapes using cookie cutters.
08 - Place cookies on prepared sheets approximately 1 inch (2.5 cm) apart.
09 - Bake cookies for 8 to 10 minutes until edges begin to turn golden.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Apply royal icing, colored sugars, or sprinkles as desired after cooling.

# Expert Tips:

01 -
  • They hold their shape beautifully for cutouts and decorating, which means less guesswork and more creative fun.
  • The tender, buttery crumb is nothing like those hard cookies that hurt your teeth—they practically dissolve when you bite into them.
  • You can make the dough days ahead, so the actual baking happens on your timeline, not on stress-mode schedule.
02 -
  • Room temperature butter is non-negotiable—cold butter won't cream properly, and your cookies won't have that light, tender texture you're aiming for.
  • Don't skip the chilling step; it prevents the dough from spreading into thin wafers and keeps your cutouts sharp and distinct.
  • Baking is about seconds, not minutes—the difference between perfect and overdone is often just ninety seconds, so set a timer and check at eight minutes.
03 -
  • Make a double batch and freeze half the dough for later—you'll have fresh cookies ready to go whenever you need them without starting from scratch.
  • If your dough is sticky between cuts, chill the cutters themselves in the refrigerator for a few minutes; cold metal releases the dough cleanly without sticking.
Go Back