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Home » Recipes » Cookies & Bars

Last Updated: Nov 27, 2020 by Angela Latimer · 6 Comments

Classic Sugar Cookies

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Classic recipe for traditional rolled sugar cookies.

Our super soft Classic Sugar Cookies are always the hit of the holidays! This is our best and favorite of all sugar cookie recipes for being super easy to mix up, easy to work with when rolling and cutting out shapes, and holding their shape when baked!

Our Classic Sugar Cookies recipe is the best ever at holding their shape and being super easy to roll out for perfect cut out sugar cookies!
Our Classic Sugar Cookies recipe is the best ever at holding their shape and being super easy to roll out for perfect cut out sugar cookies!

 

Classic Sugar Cookie Recipe

All of these qualities combine to make them our number one choice for rolled and cut out sugar cookies!!

That's a big deal around here, even though I am no professional sugar cookie decorator (by any means!) I have been baking and decorating my sugar cookies for over 30 years. I have used this recipe, even though I have tried many others, and found it to be the best and most consistent no matter what I do to the recipe.

I can add whatever flavors I want, scale the recipe up or down for small batches of sugar cookies or huge amounts of cookies. Anything I do to my classic sugar cookie recipe, whatever adjustments I make, it will always work!

And because the sugar cookies that I bake are our holiday cookies, shared with friends and family, taste is a big concern. These sugar cookies are simply the best in all categories.

The best flavor, in my opinion, comes from adding some citrus extract but you can't go wrong with these cookies...even when sticking with your basic vanilla extract.

I like to roll and cut my sugar cookies to be a bit thicker than ¼ inch in thickness, and that will result in a super soft cookie.

Keep all of the edges from browning when baking, by sticking to a 6-9 minute baking time (no more than 8-9 minutes in the oven).

Your baked cookies may look really white, but they do continue to bake on the baking sheet for about 5-6 minutes.

 

How To Make Classic Sugar Cookies

 

  1. In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and sugar. Add the eggs, vanilla extract, baking powder and salt and combine thoroughly.
  2. Add the flour and stir until all of the flour has been incorporated into your sugar cookie dough. If you are going to roll your cookies out soon, you can place the bowl in the refrigerator to chill for at least one hour. If it is going to be a while (up to 3 days) before you will be rolling out your dough, wrap the dough in cling film to refrigerate and chill.
  3. Preheat your oven to 375 degrees F (190 degrees C) and line your baking sheet(s) with parchment paper.
  4. After your dough has chilled, work with small portions of the dough on a floured surface. Roll out until ¼ inch to ½ inch thickness and cut into desired shapes. Transfer to a parchment paper lined baking sheet and bake for 6-9 minutes at 375 degrees F (190 degrees C).
  5. Remove your cookies from the oven before getting golden around the bottom edges. Allow them to remain on the baking sheet for 5-6 minutes before transferring to a wire cooling rack to cool completely.

 

*For me, a 6 minute baking time at 375 degrees F (190 degrees C) is pretty perfect timing wise. It means that whatever batch I have cooling on one sheet, needs to be transferred to a wire cooling rack to cool completely when the next batch of cookies comes out of the oven.

Once all of my sugar cookies have been rolled, cut out into shapes, baked and cooled, I like to let my cookies set up overnight before decorating with royal icing.

If you are using a frosting, like our sugar cookie frosting (that hardens), the set up time can be skipped. The liquid content of royal icing can seep into your baked sugar cookies, and it is a personal preference for me to let my cookies rest a bit longer. I feel that they form a 'skin' of sorts that does not let the royal icing soak into my already super soft cookies...which would make them too soft and crumbly.

The video walk through shared on this page below in the recipe shows how to make the cookies and my rolling technique. Remember that all of your scraps can be peeled away from your cut out shapes and then combined with some fresh cookie dough to roll out again. The flavor will hold up better using this method, than just re-rolling the scraps.

If you re-roll your scraps without mixing with the fresh dough, your cookies will start to taste more of flour.

This is my best sugar cookie recipe for cut out sugar cookies and this has always been a tradition in our family, one that we always do with our daughter.

We hope that you enjoy this tradition with your kids and loved ones as much as we do!

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Classic recipe for traditional rolled sugar cookies.
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5 from 55 reviews

Classic Sugar Cookies

Our Classic Sugar Cookies recipe is the best ever at holding their shape and being super easy to roll out for perfect cut out sugar cookies!
Author | Angela Latimer
Servings: 36 cookies (3 dozen)
Calories: 91kcal
Prep 10 minutes minutes
Cooking 6 minutes minutes
Total Time 1 hour hour 16 minutes minutes
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Ingredients
 

  • ¾ cup butter (1 ½ sticks at room temperature)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (or extract of your choice)
  • 1 teaspoon baking powder
  • ½ teaspoon salt (use 1 teaspoon salt with unsalted butter)
  • 2 ½ cups all-purpose flour

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and sugar. Add the eggs, vanilla extract, baking powder and salt and combine thoroughly.
  • Add the flour and stir until all of the flour has been incorporated into your sugar cookie dough. If you are going to roll your cookies out soon, you can place the bowl in the refrigerator to chill for at least one hour.
  • If it is going to be a while (up to 3 days) before you will be rolling out your dough, wrap the dough in cling film to refrigerate and chill.
  • Preheat your oven to 375 degrees F (190 degrees C) and line your baking sheet(s) with parchment paper.
  • After your dough has chilled, work with small portions of the dough on a floured surface. Roll out until ¼ inch to ½ inch thickness and cut into desired shapes. Transfer to a parchment paper lined baking sheet and bake for 6-9 minutes at 375 degrees F (190 degrees C).
  • Remove your cookies from the oven before getting golden around the bottom edges. Allow them to remain on the baking sheet for 5-6 minutes before transferring to a wire cooling rack to cool completely.

Notes

*Your dough can also be frozen, double wrapped in cling film and then placed into an airtight freezer bag or container. The dough will keep frozen for up to 6 months.

Nutrition

Calories: 91kcal (5%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Cholesterol: 20mg (7%) | Sodium: 70mg (3%) | Potassium: 28mg (1%) | Sugar: 5g (6%) | Vitamin A: 135IU (3%) | Calcium: 10mg (1%) | Iron: 0.5mg (3%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Christmas Cookies, Cookies & Bars Recipes, Dessert
Cuisine American
« Chicken Noodle Soup
Stuffed Pizza Bombs »

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Comments

    5 from 55 votes (53 ratings without comment)

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  1. Jeanie says

    March 18, 2025 at 6:34 am

    5 stars
    Love these cookies. I have trouble with mine puffing up a bit. Ideas on why?
    Thank you.

    Reply
    • Angela Latimer says

      April 01, 2025 at 6:32 am

      Reduce the leavening agent by half to get flatter cookies, the baking powder can even be omitted entirely to prevent the cookies from puffing up during baking.

      Reply
  2. Marcia stephens says

    March 20, 2024 at 10:37 am

    5 stars
    Enjoyed, I have 2cakes and 4doz sugar cookies due the same day will be freezing them. I have a great sugar cookie recipe but I thought I would look at yours. Same recipe I have been making for 40 years. People always say cookies taste so good.

    Reply
  3. Kristina D says

    December 23, 2022 at 11:58 pm

    Is there such a thing as old butter or flour? My cookies came out all wrinkled /saggy and hard, even though, I baked them for only 7 min. I can't figure out what I did wrong other than old ingredients? Can old ingredients made that much of a mess? Any input. you provide would be great appreciated. This is the first year I had trouble with using this recipe, by the way.

    Reply
    • Angela @ BakeItWithLove.com says

      December 24, 2022 at 7:55 am

      Hi Kristina, actually what comes to mind is to check your baking powder. Look at the date on it, and you can test it easily. Heat up some hot water, then add the baking powder. If the baking powder makes it fizz, it's still good. If you don't get a reaction or a very minor fizz, it's time to throw out your baking powder. Hope that helps!

      Reply
  4. Liz says

    December 20, 2021 at 9:01 am

    GREAT!

    Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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