Go Back

The Best Rolled Sugar Cookies

This is the best sugar cookie recipe and the only one I use. Whenever you make these cookies for someone, be sure to bring along several copies of the recipe — you will be asked for it, I promise! Note: I make icing with confectioners' sugar and milk. I make it fairly thin, as I "paint" the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 60 people
Calories 3022.3 kcal

Equipment

  • 1 Electric Mixer Stand or hand-held
  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Assorted Cookie Cutters
  • 2 Baking Sheets Ungreased

Ingredients
  

Main

  • 2 cups white sugar
  • 1 ½ cups butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Beat sugar and softened butter together in a large bowl with an electric mixer until smooth. Dotdash Meredith Food Studios
  • Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight). Dotdash Meredith Food Studios
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness. Dotdash Meredith Food Studios
  • Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets. Dotdash Meredith Food Studios
  • Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

1. **Dough Chilling is Crucial**: Do not skip the chilling step; it firms the butter, preventing excessive spread during baking and making the dough much easier to handle and cut. Over-chilling can make it too hard, so let it sit at room temperature for a few minutes if needed before rolling.2. **Even Thickness for Uniformity**: When rolling, aim for a consistent 1/4-inch thickness. This ensures even baking. Thicker cookies will be soft, thinner ones crisp, but varying thickness will lead to some burning while others are undercooked.3. **Don't Overbake**: Sugar cookies are best when just lightly golden at the edges. Overbaking will result in a dry, crumbly texture. Pull them out when the edges are set and the centers still look slightly soft.4. **Icing Tip**: For a 'painted' icing (as mentioned in the summary), ensure it's thin enough to spread smoothly with a pastry brush, but has enough body to coat without running off. Gradually add milk to confectioners' sugar until the desired consistency is achieved.