Soft, light-textured classic sugar cookies that don't spread and are perfect for cut-outs and decorating. The number of cookies this recipe yields will depend on how thick you roll out the dough and the size of the cookie cutters used.
Prep Time 1 hourhour
Cook Time 12 minutesminutes
Chill TIme 1 hourhour
Total Time 2 hourshours12 minutesminutes
Servings 45
Ingredients
2cups(260g)all-purpose flour
½teaspoonbaking powder
¾cup(170g)unsalted butter, softened
½cup(100g)granulated sugar
½cup(60g)confectioners' sugar, sifted
½teaspoonsalt
1large egg, room temperature
1teaspoonpure vanilla extract
Instructions
Add the flour and baking powder to a medium bowl and stir with a whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter, granulated sugar, and powdered sugar together on medium-high speed until fluffy, about 2 minutes.
Beat in the salt, egg, and vanilla until well combined.
Add all of the flour mixture and beat on low speed just until incorporated. Take care not to overmix.
Divide the dough in half and scoop each half onto a square of plastic wrap. Wrap tightly and smash gently to flatten. Refrigerate the dough for 1 hour or until firm.
Preheat the oven to 325°F. Line 4 baking sheets with parchment paper and set them aside.
Working with one disk of dough at a time, roll the dough out on a lightly floured surface to 1/6 - 1/2 inch thickness. Use 3-inch cookie cutters to cut out desired shapes. Gather scraps and reroll until all the dough has been used. You may need to refrigerate the dough periodically if it becomes too soft to handle. Wrap it in plastic wrap so it doesn't dry out.
Place the cookie dough cut-outs 1-inch apart on the prepared baking sheets.
Bake for 10-12 minutes or until the cookies are set and the edges are lightly golden brown.
Cool the cookies on the pan for 5 minutes then transfer to a wire rack to cool completely. Once cooled, decorated as desired.
Notes
Measure the flour correctly. This is often the reason why recipes don't turn out as intended. For precise measuring, use a scale. Gram measurements are included in the recipe to make it easier.
Use quality butter and vanilla. These are the two main flavors in the cookies and quality will make all the difference.
Use parchment paper instead of a silicone mat to line the baking pans. Sometimes those mats can build up with grease that refuses to wash off. This will cause the cookies to spread.
Don't overbake the cookies. This will dry the cookies out and they won't be as soft. Bake just until set and the edges are pale golden.
Make-ahead tips
Make ahead: After wrapping the dough in plastic wrap, it can be kept refrigerated for up to 3 days before rolling, cutting, and baking. Allow the dough to soften slightly at room temperature before rolling it out or it will be too stiff.
Storage: Place the cookies in an airtight container and store at room temperature for up to 5 days. Or in the refrigerator for up to 10 days. (Make sure the icing is dry and layer with parchment paper.)
Freezing the dough: Double wrap the dough in plastic wrap and place it in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the refrigerator overnight then allow the dough to soften slightly at room temperature before rolling it out.
Freezing: Plain or decorated cookies will keep for up to 3 months in the freezer. Once the icing is dry, layer with sheets of parchment paper in a freezer-safe container. Thaw in the refrigerator overnight or set the cookies out to thaw at room temperature.