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Sugar Cookies

A sturdy sugar cookie dough great for making cutout cookies, sliced cookies and sugar cookie pops.

Course Dessert
Keyword cookies, sugar cookies
Prep Time 8 minutes
Cook Time 15 minutes
Resting / Cutout Time 1 hour 30 minutes
Total Time 1 hour 53 minutes
Servings 36 3-inch cookies


  • 3-1/2 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 lb Unsalted Butter at room temperature (1/2 lb butter = 16 tbsp or 2 sticks)
  • 1-1/2 cups Granulated Sugar
  • 2 Large eggs at room temperature
  • 1-1/2 tsp Vanilla extract


Dough Prep

  1. In a large mixing bowl, mix together flour, salt, and baking powder and set aside.

  2. In the bowl of the stand mixer fixed with a paddle attachment, cream butter and sugar on medium speed until fluffy. Scrape the bowl as needed.

  3. Add eggs to the butter/sugar mixture, one at a time until incorporated followed by the vanilla extract.

  4. Set the stand mixer to its lowest setting and slowly add the flour mixture until just incorporated (do not overmix).

  5. Divide the dough into two equal pieces and wrap each piece in plastic wrap. Refrigerate dough for at least one hour.

  6. Alternatively, for sliced cookies, you may form the sugar cookies into a log, wrap in plastic wrap and refrigerate for at least an hour before slicing.

Cutting and Baking

  1. Take out the refrigerated dough and roll out to 1/4 inch. Cut out cookies with a cookie cutter. If you are making sliced cookies, slice logs into 1/4 inch slices.

  2. Line a few baking sheets with parchment or a silicone mat. Space the cookies about 1-1/2 to 2 inches apart. Place the cookie sheet in the freezer for at least 10 minutes to prevent spreading.

  3. While cookies are in the freezer preheat the oven to 375°F with the rack set in the middle

  4. Bake cookies, one sheet at a time for 12-15 minutes until edges are golden brown.

  5. Once baked, allow the cookie to sit on the sheet for 5 minutes then transfer them to a cooling rack.

  6. Ice cookies with Royal Icing