These rolled sugar cookies really are the best. They are perfectly soft, but not brittle. They take to all different cookie cutters without deforming, and are perfect for any occasion!
Sugar cookies are the most versatile cookie, you can make them for any occasion and are also a holiday staple. For years I tired different recipes, and none were quite perfect…until now! These are the perfect combination between soft, melt in your mouth sugar cookies, but are still firm enough to hold up to any cookie cutter shape without spreading. They have the most delicate crisp to them, and really are the best! Top them off with my Buttercream Frosting and you will be the hit at your next occasion!
INGREDIENTS FOR THE PERFECT SUGAR COOKIES
- 1 1/2 Cups (3 sticks) butter, softened
- 2 Cups white sugar
- 4 Eggs, room temperature
- 1 Tsp Vanilla
- 5 Cups all-purpose flour
- 2 Tsp baking powder
- 1 Tsp salt
GUIDE TO MAKING THE MOST DELICIOUS ROLLED SUGAR COOKIES
With only a few steps, these sugar cookies are so simple to make and come out amazing every time.
One of the most important parts is making sure your butter is softened and eggs are to room temperature before you combine them. If you forget to take the eggs out, you can just place them in a bowl of warm water for 10 minutes while you are preparing the first ingredients.
First, you will need to put your butter in your mixer (or a large bowl to use a hand mixer with) and cream your butter and sugar together.
- I find it easiest to cream the butter a bit first, then add sugar.
After combining sugar with butter, add vanilla and eggs one at a time, mixing on medium speed until fully combined.
Next, you will need to combine flour, baking powder, and salt in a small bowl.
After dry ingredients are mixed, gradually incorporate dry ingredients into wet ingredients until fully incorporated.
- Do not overmix, but all ingredients should be fully combined.
You will now want to refrigerate the dough for at least an hour before rolling and cutting into cookies.
- I like to put mine on seran wrap, wrapping it up tight and forming into a flat slab, so that it cools faster.
- You can also put it in a ziplock or leave in the bowl and cover the top of the dough directly with seran wrap.
- Dough can store in the fridge for up to a week or frozen for several months.
While you are waiting for your dough to rest in the refrigerator, you can make the buttercream frosting if you are planning on frosting your cookies, they are delicious either way.
- You could also cut them out like a linzer cookie and fill them with your favorite jam, that is one of my favorite ways to eat them!
STEP-BY-STEP INSTRUCTIONS FOR ROLLING OUT AND BAKING SUGAR COOKIES
Remove dough from the fridge and place on a floured work surface. Cut a chunk of your dough off and place on in a ball on your work surface.
Preheat your oven to 400 degrees
- I prefer to use my Pampered Chef Pastry Mat, however a floured cutting board or even directly on your counter works great too!
Roll dough 1/4-1/2 inch thick, depending on your preference. I usually roll mine somewhere in between.
Then cut out into desired shape!
- My kids love helping cut out the cookies and decorate them, have fun with it! Let them pick their own shape and cut it out themselves!
Place your cookies on a baking sheet and bake on the middle rack in your preheated oven at 400 degrees for 7-8 minutes, or until set and barely browned on the edges.
- They will have almost no browning, but will still be set in the middle.
- Cookies can be fairly close while baking, they do not spread, but do puff up a bit.
Let cookies rest on a cooling rack until completely cool to frost, fill, or just eat! Store in a airtight container for up to a week, or freeze in a freezer bag for up to 3 months.
VARIATIONS TO THIS COOKIE RECIPE
- Let your kids help pick the shapes, helping cut out the dough once it is rolled out!
- Cut dough into circles and cut a smaller circle out of the center of half of them (or use a linzer cookie cutter). Bake for 2 additional minutes, to create a more browned, crisp cookie. Pipe a buttercream ‘dam’ around outside edge of whole circle and then fill with your favorite jam, top with hole cookie layer and sprinkle with powdered sugar to create a linzer style sugar cookie!
RECIPES TO USE WITH THESE PERFECTLY DELICIOUS COOKIES
- Buttercream frosting by Honestly Homemade
- Homemade Blackberry Jam by Practical Self Reliance
- Raspberry Pecan Linzer Cookies by Tutti Dolci
The Perfect Rolled Sugar Cookies
- 1 1/2 Cups Unsalted Butter softened
- 2 Cups Sugar
- 4 Eggs large
- 1 Tsp Vanilla
- 5 Cups All-purpose flour
- 2 Tsp Baking Powder
- 1 Tsp Salt
- Cream butter and sugar together in mixer on medium high speed with paddle attachment or large bowl with handheld mixer.
- On medium speed add vanilla and eggs one at a time until combine.
- Combine flour, baking powder and salt in a small mixing bowl.
- Add dry ingredients into wet and mix on medium speed until completely combine. Do not overmix.
- Chill for at least 1 hour
- Preheat oven to 400 degrees
- Roll dough 1/4-1/2 inch thick and cut out with cookie cutters.
- Bake at 400 degrees for 8 minutes, or until puffed up slightly, set, and barely starting to brown on the bottom.
- Place on a cooling rack until completely cool.
- Frost, eat plain, or sandwich with your favorite jam!
- Store in an airtight container for up to a week for maximum freshness.
- You can keep dough in the fridge for up to a week or freeze for up to three months.
- After cookies are cooked and cooled, you can put in a freezer bag and freeze for up to three months.
- Cut cookies with a linzer cookie cutter, fill with you favorite jam, sprinkle with powdered sugar, and enjoy! Bake cookies at extra 2 minutes to brown more for the linzer style cookie.