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–+ servings
A stack of golden sugar cookies on a floral cloth.

Sugar Cookies

Jennifer Ryan
Soft, buttery Sugar Cookies that melt in your mouth! Perfect for decorating or enjoying plain. A classic treat made easy!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine British
Servings 15
Calories 166 kcal

Equipment

Ingredients
 
 

Instructions
 

  • In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium speed until just combined (about a minute).
    115 Grams Unsalted butter, 200 Grams Granulated sugar
    Butter and sugar in a mixing bowl, ready for making sugar cookies.
  • Add the egg, vanilla extract, and almond extract. Beat for another minute, until the mixture is smooth and creamy.
    1 Large Egg, 1½ Teaspoons Vanilla extract, ¼ Teaspoon Almond extract
    Sugar Cookie ingredients in a mixing bowl
  • Scrape down the sides of the bowl. Add the flour and salt, and mix on low speed until a dough forms and no streaks of flour remain.
    220 Grams All-purpose flour, ½ Teaspoon Sea Salt
    A bowl filled with sugar cookie dough, creamy and smooth in texture.
  • Shape the dough into a flat oval or disc. Wrap it in plastic wrap and refrigerate for at least 1 hour (or overnight for more flavor and easier handling).
    Wrapped sugar cookie dough resting on a marble surface.
  • Preheat the oven to 175°C (350°F) and line 2 baking sheets with parchment paper.
    An oven displaying the temperature 180°C and 350°F.
  • Lightly flour your work surface. Roll out the chilled dough to about 6 mm (¼ inch) thick. Cut into desired shapes using cookie cutters, and gently place them onto the baking sheets, leaving a bit of space between each one.
    Sugar cookie dough being cut into flower shapes with a cookie cutter.
  • If you'd like to decorate with colored sugar, sprinkle it on before baking.
    Unbaked sugar cookie dough shaped like flowers on a parchment-lined baking tray.
  • Bake for 8–12 minutes depending on the size: 8 minutes for mini cookies, 10 for medium, and up to 12 for large. The edges should be just turning golden.
    Baked sugar cookies on a parchment-lined baking tray.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting or enjoying as-is.
    Freshly baked sugar cookies cooling on a wire rack.

Notes

Tips and Tricks
  • For best results, use room-temperature butter and eggs.
  • Avoid overmixing the dough to keep the cookies tender.
  • Dough can be made ahead and chilled overnight or frozen for up to 2 months.
  • To freeze: cut and freeze unbaked cookies in a single layer, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
  • Finished cookies stay fresh in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 166kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 84mgPotassium: 23mgFiber: 0.4gSugar: 13gVitamin A: 210IUCalcium: 6mgIron: 1mg
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