Rolled Sugar Cookie
This is my go-to sugar cookie recipe—soft, buttery, and perfect for decorating. It’s a favorite at every gathering, and trust me: when you bring these to a party, people will ask for the recipe!
Ingredients
2 cups white sugar
1½ cups butter, softened
4 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Instructions
1. Prepare the Dough:
In a large bowl, beat together the sugar and softened butter with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
Cover the dough and refrigerate for at least 1 hour, or overnight for best results.
2. Roll & Cut:
Preheat oven to 400°F (200°C). Lightly flour a clean work surface.
Roll out the chilled dough to about ¼ to ½ inch thickness.
Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on ungreased baking sheets.
3. Bake & Cool:
Bake for 6 to 8 minutes, or until the edges are just beginning to turn golden.
Allow cookies to cool on the baking sheet for a minute before transferring to a wire rack to cool completely.
4. Decorate:
Once cooled, decorate with your favorite icing. For a simple glaze, mix confectioners’ sugar with just enough milk to create a thin but spreadable icing. Use a pastry brush to “paint” it on for a smooth finish.
- Pro Tip
Chill your cookie dough! Not only does this make rolling easier, but it also helps the cookies hold their shape in the oven—perfect for detailed cookie cutter designs. For crisp edges, you can also chill the cut shapes on the baking sheet for 10–15 minutes before baking.
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