Go Back
Print Recipe
5 from 1 vote

Sugar Cookies

The perfect tender cookies with beautiful icing.
Prep Time20 mins
Cook Time18 mins
Course: Dessert
Cuisine: American
Keyword: cookies, cutter, icing
Servings: 24


  • cookie cutters
  • silpat
  • cookie sheets
  • stand mixer
  • measuring cups and measuring spoons
  • Rolling Pin


  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 2 sticks of unsalted butter
  • 1 egg
  • 1 tsp vanilla
  • 2 tsp baking powder
  • ½ tsp salt


  • Preheat oven to 350F.
  • Add sugar and room temperature butter to a mixer and cream together for a minute or two.
  • Mix in the egg and vanilla.
  • In a separate bowl, measure out your flour, baking powder, and salt.
  • With the mixer on, gradually add the flour. If needed, scrape down the sides so everything is incorporated evenly. I keep out ¼ cup and watch the texture of my dough closely. I want the dough to be tender and easy to work with, so hold off on the last quarter cup and use it for dusting my board and rolling pin.
  • On a clean work surface or silpat, pull out all of your dough and scrape out any left behind bits. No chilling required!
  • Gently kneed together for a minute and divide into 3 sections.
  • Working with ⅓ of your dough at a time, lightly dust your work surface with flour and dust your rolling pin.
  • Roll out your dough to an ⅛”-¼” thickness.
  • Cut out your cooking and place them on a nonstick cookie sheet.
  • Bake for 6-8 minutes. *you will not see color on the edges, so don’t expect to see any changes.
  • Transfer cooking to a wire rack and let cool completely before icing. (over night if possible.
Recipe should yield 24-36 cookies depending on the size of your cutters.