Sugar Cookies
Soft, buttery sugar cookies with a tender texture and clean edges, perfect for decorating or enjoying plain. This classic homemade version is simple, reliable, and great for holidays or everyday baking.
Ingredients
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- Optional for Decorating:
- Granulated sugar
- Sprinkles
- Royal icing
- Simple glaze
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter and sugar until pale and fluffy.
- Mix in the eggs one at a time, then add the vanilla extract and milk.
- Add the dry ingredients gradually, mixing until a dough forms.
- Divide the dough in half, shape each portion into a disk, and wrap tightly. Chill for 2 hours.
- Roll the dough on a lightly floured surface to about 1/4-inch thickness. Cut into shapes with cookie cutters.
- Place the cookies on parchment-lined baking sheets, leaving about 1 inch between each one. Chill the cut cookies for 5 to 10 minutes if the dough feels warm.
- Bake at 375°F until the edges are lightly golden, usually 10 to 12 minutes.
- Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack.
- Once completely cool, decorate as desired or enjoy them plain.
Notes
Store cooled cookies in an airtight container at room temperature for up to 1 week.
For a brighter flavor, add 1 to 2 teaspoons of lemon or orange zest to the butter and sugar mixture.
Do not overbake; the centers should still look pale when removed from