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the sugar cookie recipe you have been waiting for.

These cookies have been years in the making and are finally ready to share with the world. Now it’s your turn to give them a try! But you’ll need some frosting to go with them. Click here to download 4 frosting recipes your cookies can’t live without!

soft and fluffy – just like grandma’s

Fluffy sugar cookies – talk about nostalgia! There was nothing better than grandma’s fresh batch of super soft sugar cookies. Real talk – how many great memories came around grandma’s sugar cookies?

Now, new memories can be made with these soft and fluffy sugar cookies! They are so unlike the dense store-bought sugar cookies. These ones have a chew that memories are made out of.

the possibilities are endless

This cookie dough can do many things from plain sugar cookies, to sugar cookies covered in frosting and sprinkles, to sugar cookies cut in to perfect shapes and decorated with fancy frosting, to sugar cookie dessert pizza. You can master this one recipe, but make so many desserts for so many different parties. It’s almost too good to be true.

they hold their own

You cut out these adorably perfect Christmas tree cookies, making sure the corners didn’t get smushed. You can’t wait to take them out of the oven! But when you do…they resemble more of an overgrown bush than a perfect little Christmas tree. How are you going to serve these at the party?!

If you’ve ever been in this scenario before, it stops here. When done right, these cookies don’t spread! They keep that perfect shape you worked so hard to cut out. 

eat. cookies.

Enough talk. It’s time to whip up a batch of these cookies and chow down! Oh. And don’t forget the frosting. 

 

Print

Perfect Sugar Cookies

Soft and fluffy sugar cookies, just like grandma made them.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 24 cookies
Calories 226 kcal
Author Victoria Rogers, The DIY Foodie

Ingredients

  • 1 ½ cups butter softened
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 ½ cups flour
  • ½ tsp baking powder
  • ½ tsp salt

Instructions

  1. In a stand mixer, combine the butter and bonth sugars until smooth.

  2. Add in the eggs and vanilla until combined.

  3. Add the baking powder, salt, and flour. Mix until combined.

  4. Roll out dough a baking mat or parchment paper until it reaches ¼-½ inch thick (or desired thickness)*

  5. Using a cookie cutter, cut the sugar cookie dough into desired shapes. Remove the exccess dough froum around the cookie shapes and transfer parchment to a cookie sheet.

  6. Place this cookie sheet in the fridge for 20-30 minutes**

  7. Preheat oven to 350.

  8. Bake cookies for 8 minutes***

  9. Let cool completely and top with your favorite frosting.

Recipe Notes

*Thickness is based on personal preference, but for ultimate soft and fluffy cookies, you want the thickness to be close to ½ inch.

**If you are aiming for cookies that don't spread - don't skip this step!!  This ensures that the cookies hold their shape while baking.

***If you are not familiar with baking sugar cookies, be aware that they don't look "done" like most other cookies. They will have no browning on them and will almost look under done after 8 minutes - but take them out anyway! However, if you prefer crunchy cookies, leave them in until they are lightly browned on the bottom.

Sugar Cookies
Sugar Cookie Short Pin
Sugar Cookie Long Pin

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69 Comments

    • I’m glad you like how they taste! You are more than welcome to cook them a little bit longer to reach your desired browning 🙂

  1. I baked these cookie today. Although they tasted very good, they spread to twice their original cut-out size once baked. I wouldn’t use these for cut out cookies. Rather, I would roll out a huge slab of the dough and bake that. Then cut into individual squares immediately upon removal from the oven.

  2. Didn’t work for me. Chilled the dough overnight, rolled them out, cut them out popped them in the freezer for 15mins and they still melted all over the pan. Kneaded more flour in before rolling out the next couple of trays and the dough was still super gooey. Threw it back in the fridge. The next trays still spread LOTS but not into the big puddle the first one was in, even with chilling the dough before rolling and after cutting I don’t find it works.

    • Hi Karen, I’m so sorry it didn’t work for you! That can be so frustrating when you are expecting delicious cookies. Sometimes elevation, different kinds of flour etc. affect the dough, so it’s hard to pinpoint exactly what happened. I hope you find a recipe that works for you!!

  3. I have tried a lot of sugar cookie recipes…and you have the right to call these perfect…these are fabulous…going to whip up a batch and make some groundhog cookies….cutout sugar cookies are not just for Christmas

    • Thank you so much!! And you are right, cutout sugar cookies are not just for Christmas! They are a year round treat. I appreciate you stopping by and commenting! Glad you love the cookies as much as we do.

  4. These are super yummy but the dough came out soooo sticky!! I had to stick it in the freezer for a while before I was able to do anything with it. They did hold their shape very well though! I have dough in the freezer to make tomorrow with my 4 year old. 🙂

    • Shoot I’m sorry it was so sticky! Next time you can try adding a little bit more flour and that might help them be less sticky. But I’m so glad that you liked them! Have fun making cookies with your little one 🙂

    • Thank you Brie!! I’m so glad you enjoyed them because they are my favorite as well 🙂 Thanks for stopping by and commenting!

  5. Sorry I’m making a testing batch for my daughters first birthday and they had to put them back in after the 10mins just wanna clarify is it 350f or Celsius? Thinking I may if made them too thick.?

    • Hey Emyy! It is 350 f. I like my cookies very soft, so I may cook them less than other people like them. They don’t look quite done when you take them out, but once they cool they will be firm. They don’t have any browning like normal cookies. However, if you like a little bit crunchier cookie you are more than welcome to leave them in a little bit longer. I’m glad you did a test batch to test out the cooking time you like though! I hope they work out for you.

  6. Just made these and they were SO YUMMY! My dough was a little sticky which made rolling and cutting a little difficult. Any suggestions to reduce this?

    • Hey Fran! So glad you liked them! You could add a little bit more flour (maybe 1/4 cup) to the dough, or just make sure your surface is very floured when cutting and rolling. Hope this helps!

  7. These taste much better than 90% of other sugar cookie recipes–which tend to taste like flour–thisdough was a little more maintenance for shape cutting. I found that I had to chill it after mixing, roll onto floured parchment, chill again for 15 min and then bake in order to keep the shape. I deleted the other recipes though!!! Keeping this one.

    • Hey Leslie! Thanks for your comment! Sugar cookie dough is tricky a lot of the time. I am so glad though that you were able to figure out how to make this recipe work. So weird how the same recipe can have a different texture for different people! But I’m glad you liked it 🙂 it is the only sugar cookie recipe I use because you’re right, it actually tastes good and not too floury!

  8. I made this recipe and mine is the consistency of what my homemade buttercream frosting comes out like, there is no rolling this out let alone trying to make shapes from it. I have no idea what happened but I checked and rechecked the ingredients and I didn’t forget anything. 🙁

    • Hi Sandee! I’m so sorry about that, that is so weird! I have never had that happen before. I just made the recipe again to make sure, and they came out fine. Did you use all purpose flour or another kind of flour? I can’t even think of what happened to those cookies! I’m sorry again, that is so frustrating when something doesn’t work out 🙁

    • Hi Angela! They are delicious without icing, however I love icing on my sugar cookies so I always add it. It is definitely a personal preference! But even without the icing they are soft and moist and I think, very delicious 🙂

  9. Just made about 60 of these for my friends baby shower. They really did keep their shape very well and didn’t bubble up!

    • Hey Lauren! I’m so glad you enjoyed them!! They are one of my family’s favorites 🙂 thanks for stopping by to comment!

  10. This recipe is perfect!! I tired it for a test run for my sons favors and it turned out great everyone loved the taste 😊

  11. Hi, These look awesome 🙂

    I have to make some royal iced sugar cookies for a wedding, would these cookies be suitable for royal icing and how long can they keep for?
    The cookies will be packaged individually in cellophane bags, should i store them in the fridge and how far ahead do you recommend i bake them, taking into consideration the drying time royal icing requires.

    Thanks

    • Hi there! I have never used royal icing, but I’m sure these cookies would be just fine. I would think they would last up to 5 days in the fridge. But they would slowly dry out each day. I would do a trial batch with royal icing to make sure they work well. Let me know if you have any more questions!

    • Oh no! Well definitely try out this recipe, and please let me know if they turn out dry! Also, make sure you don’t over bake them 🙂 they may not look done when you take them out but they usually are!

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