Looking for an easy recipe for rolled out sugar cookies to decorate? These have a rich flavor of sweet butter and vanilla. Simple ingredients and an easy to work with dough!
This recipe for sugar cookies is from my mother-in-law, Charlotte. She has been baking this recipe for nearly 40 years since she got it in her home economics class. Everyone who tries these loves them and anyone who bakes will likely ask you for the recipe.
I’ve been baking these for years for my husband but got the approval from Charlotte to let me to share it with y’all! I really think it makes the best sugar cookie recipe to make and share with others.
What brings me back to this recipe year after year, is that it uses basic ingredients, and the dough is easy to work with. The dough reminds me of playdoh because it doesn’t stick to your hands. It’s great for baking cookies to decorate because the dough does not spread.
You can roll it out as thin or thick as you want. I tend to do a little bit of both as some people prefer different types of cookies. These easy sugar cookies have a great flavor of sweet vanilla and butter.
Ingredients
This cookie recipe uses basic ingredients you likely keep stocked in your house. It is a relatively affordable cookie recipe to make.
- All-Purpose Flour – Carefully measure the flour by scooping it into your measuring cup and leveling off. Flour is measured before sifting.
- Baking Powder – Be sure to check the date on your baking powder to make sure it’s fresh and not expired.
- Salt – Helps to enhance and balance the sweetness of the sugar cookie.
- Butter – One stick of unsalted butter. Butter should be soft enough to work with but not warm.
- Granulated Sugar
- Egg – One egg at room temperature.
- Vanilla Extract – My MIL prefers to use Mexican Vanilla Extract. I use whatever Vanilla Extract I have on hand.
- Milk – I use whole milk or 2% milk. I have not tested the recipe with non-dairy milks.
How to make
- In a medium bowl, sift together dry ingredients.
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar. Beat for 3-4 minutes, stopping to scrape the edges as needed. Add egg, beating until mixture is smooth and fluffy. Stir in vanilla extract and milk.
- Gradually add dry ingredients to stand mixer, mix until dough is formed.
- Shape dough into a disk, wrapped in parchment paper or saran wrap. Chill dough in fridge until easy to handle. Typically, about 1 hour.
Step 5: Roll dough to ¼” to ½” thickness on lightly floured surface with a rolling pin. Cut into desired shapes.
Step 6: Bake in preheated oven at 400F for 6-10 minutes on lightly greased or parchment lined cookie sheet.
Recipe notes
- This recipe can be doubled or tripled.
- Using a 4” snowflake cookie cutter, one batch made 18 cookies.
- If you want softer cookies, roll your dough out thicker to about ½”.
- Be sure to not use too much flour when rolling out your dough.
Baking
These cookies bake at a high temperature for a short amount of time. Be careful not to overbake them, or they won’t be as soft. Let cool for a few minutes on the pan and then carefully transfer cookies to a wire rack to continue cooling.
I recommend baking a batch and watching closely after 5 minutes to get the result you desire and to figure out the best baking time for your oven.
Storage
Store cookies in an airtight container at room temperature for up to 2 weeks. Baked cookies can be frozen for 3 months for best quality.
📖 Recipe
Soft Cut Out Sugar Cookies (Easy Recipe)
Ingredients
- 2 c. all-purpose flour sifted
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ c. butter softened*
- ¾ c. sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 Tbsp. milk
Instructions
- In a medium bowl, sift together flour, baking powder and salt.
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar. Beat for 3-4 minutes stopping to scrape the sides of the bowl as needed. Add egg, beating until mixture is smooth and fluffy. Stir in vanilla extract and milk.
- Gradually add flour mixture to stand mixer, mix on low speed until flour is incorporated and dough is formed.
- Shape sugar cookie dough into a disk, wrap in parchment paper or plastic wrap and place in fridge. Chill dough in fridge until easy to handle. Typically, about 1 hour.
- Roll dough to ¼” to ½” thickness on lightly floured surface. Cut into desired shapes with your favorite cookie cutters.
- Bake in preheated oven at 400°F for 6-10 minutes on lightly greased or parchment lined baking sheet. Remove from oven and let cool slightly before transferring to a wire rack to finish cooling. Cool cookies completely before frosting.
Notes
- 1 c. powdered sugar
- ½ tsp. vanilla extract
- 1-2 Tbsp. milk
Nutrition
FAQ
How to keep sugar cookies from spreading?
This recipe is easy to work with and really does not spread. For best results, here are a few tips on making sure the cookies do not spread.
Chill the dough for about one hour before rolling out. Do not place unbaked cookie dough on a hot baking sheet.
How to freeze frosted sugar cookies?
I line a tin with wax or parchment paper and then place a single layer of frosted sugar cookies in the tin. To make sure they don’t stick, I place a piece of wax paper between layers of cookies. Place the airtight lid on the tin and freeze for three months.
How long do frosted sugar cookies last?
Per the USDA, baked cookies should last for 2-3 weeks in an airtight container at room temperature or 2 months in the refrigerator. Cookies can also be frozen.
While these cookies are most popular around Christmas, any other holiday my kids want to bake cut-out sugar cookies to decorate, this is the recipe I go to. I hope your family enjoys this easy sugar cookie recipe!
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CM
Such a great flavor and easy to make!