Sugar Cookies
3 cups (1 lb) All Pupose Flour
1 tsp baking powder
1/2 tsp. salt
1/2 lb (2 sticks) unsalted butter, room temp
1 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
Parchment Paper
Preheat oven to 350 degrees
Put 3 cups flour in a separate bowl with the 1tsp. baking powder 1/2 tsp. salt, and whisk by hand for 30 seconds to blend.
Cream the butter in your electric mixing bowl then add the 1 c. sugar and 1 tsp vanilla, mix until light and fluffy. Add the egg and blend. Add the flour mixture gradually and blend — dough will be stiff.
Take the dough out of the bowl and knead with your hands 1 minute. You can roll the dough now or if you think it is too soft, put in a plastic bag and refrigerate for 10 min. I like to work with about 1/4 of the dough at a time.
Roll the cookie dough between 2 sheets of parchment paper. Roll the dough to about 1/4 inch thickness (thicker if you are making cookies on a stick). Cut your cookies while still on the parchment paper — do not try to lift the cookies off yet. Place the parchment paper with cookies onto a baking sheet and refrigerate or put into the freezer for maybe 5 minutes. This step will allow you to pull away the excess dough. The cookies will now hold their shape when you are transferring them to bake. Bake 8 – 10 minutes, checking at the 8 minute time. Take out when just beginning to brown around the edges. Let cool a short while in the pan.
The cookies can be frozen and the recipe can be doubled
This recipe makes 2/1/2 dozen 3 inch cookies
* The cookies can be placed close together because they spread very little.
*Updated 12/17: Every now and then we get a request for an a sugar cookie video tutorial that we made years ago and later removed. I’m posting it here for anyone who’d like to see this recipe in action — and the very basics of sugar cookie decorating ;0) –
[fvplayer src=”https://vimeo.com/247526337″ splash=”https://i.vimeocdn.com/video/672804030_1920x1440.jpg?r=pad” caption=”Sugar-Cookie-Video”]
alternate video format:
Can the dough be frozen? and if so, for how long?
ansa
Yes, the dough can be frozen for at least a month, probably longer.
I’ve made this recipe and it’s very good. 8 minutes and they’re done. :)
This is THE perfect recipe! I’ve tried so many variations and have had to tweak the dough to get the right consistency. Since I teach junior high, this recipe is easy for kids to follow and they will have great success with cutting out fun shapes and not get discouraged. I will get the parchment paper, too, as they tend to over flour and make a huge mess that isn’t too fun to clean. Your site is a God send, Melissa!
I was just wondering after the cookies are baked, decorated and packaged, how long do they last? I want to make some valentine cookie bouquets but I’ll need to make them at least a week ahead.
I have never made these a week in advance of a function, but have eaten “leftovers” a week later, and they’re still pretty good (especially if you keep them in an airtight container). Best recipe for shaped cookies, and delicious! I use with the “fake” royal icing of caro/milk/powdered sugar/extract. I get complements every time i make them. Just good easy cookies. Bakes up so well. I do add a pinch of salt sometimes, as I bake with unsalted butter. Thanks for the recipe !
LOVE this recipe!!! I too have tried so many recipes and they spread so much but these keep their shape perfectly!!!
Hi Eve, the dough is stiff….it is kneaded for only a minute. If it gets too soft you can put into the refrigerator for about 10 minutes. I work with about 1/4 of the recipe at a time as I roll it between two sheets of parchment paper. It does get very soft as you work with it. You will need to cut out while still on the parchment paper and refrigerate until they firm up then you can pull away the excess dough.
Help! I’ve spent 2 days making cookies (love your recipe) and decorating them with fondant. Left them out for the fondant to dry but now my lovely crisp cookies are soft. What did I do wrong?
It does not say if you are to spray the pan with Pam or another oil before you put the cookies on to bake…are you suppose to?
Hi Janice, we bake our cookies on parchment paper, but you could use your preferred method. If you bake on a non-stick baking sheet you would need very little spray, if any.
Melissa has a video on making these cookies, here is a link if you would like to see it, https://www.mycakeschool.com/video-tutorials/sugar-cookies-with-royal/
How long in advance can I make these cookies today is Monday and I need them for Saturday but I also have to make a large cake with this order.
Hi Eva, here is a link to Bake at 350, one of the online cookie experts with her step by step to freezing decorated cookies.
http://bakeat350.blogspot.com/2012/05/yes-you-can-freeze-decorated.html
Your cookies are due Sat. If you bake and decorate now, I think they will still be fresh on Saturday without freezing. The royal icing seals the cookies and helps to keep fresh. Just let they dry 24 hours before bagging ( if you plan to bag individually). Or keep in air tight container with wax paper between cookies.
does anybody know how many days in advance i can make my cookie dough,i have to make like 300 cookies for my nieces quinceanera,her b-day is next month the 13th…..
thanks.
Help! Made the dough and it’s cracking when being rolled and I tried it colder and warmer nothing helps what did I do wrong??
Hi Mrstucker, Do you think you might have added too much flour…..excess flour will give you dry and crumbly cookie dough. I would try adding maybe a tablespoon of water and kneading that into the dough, hopefully that will help. Becoming too soft is more of a problem with this recipe that too dry. I only work with about 1/4 of the dough at a time because it becomes soft.
Good luck, don’t give up
Have you experimented with turning these into chocolate sugar cookies? I’d love to try a chocolate version for Valentine’s cookies, but not sure how much chocolate to add. I love this recipe, they turn out perfect every time! Thank you!
Do you have a recipe for chocolate sugar cookies? I have to make 2 dozen chocolate cookies for my Grandson’s birthday party. Thank you!
Hi Pam, We do not have a chocolate sugar cookie recipe. We like sweetopia’s cookie site, you might like to give her chocolate sugar cookie a try, http://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/
If I want a citrus flavored cookie, do I just add a little extract or flavored oil?
I’m trying to find the video tutorial of Melissa making these sugar cookies that BeBe mentioned. The link is not working. I know it’s been 5 yrs but was hoping to view it.
Hi Angela, yes this one’s an oldie from 2010! ;0) We had taken the video down probably a year or so ago since we rarely work with sugar cookies but I’ve just posted it so that you can see the recipe in action and the basics of cookie decorating. I hope this helps!
Thanks so much!
Hi can you give the ingredients in grams please
Please reply to above message
Sugar cookies ingredients in grams please not cups
What do I use if I so not have all purpose flour, is it the equivalent of plain flour?
Hi Takudzwa, If you are in the UK, plain flour is the same as all purpose flour in the US
Can I make these cookies w almond flour and use swerve as a sugar substitute? Looking for a cookie recipe that all my family can consume. Thank you for your time
Hi Josie, We have not tried that variation of the recipe so I cannot give an answer as to the outcome. Click on the link below to a almond flour cookie recipe I found online. In the comments below the recipe she states that swerve sugar substitute is good for baking. Hope it works for you
https://meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/