There’s something so nostalgic about baking sugar cookies from scratch.
This sugar cookie dough is buttery, soft, and perfect for rolling out into festive shapes.
Whether you keep them plain, add icing, or dip in chocolate, these cookies are always a crowd favorite.
Why You’ll Love This Recipe
The dough is simple and made with basic pantry ingredients.
It chills well, making it easy to roll and cut into shapes.
Cookies bake up with crisp edges and soft centers.
It’s a versatile base—perfect for decorating or enjoying as-is.
What You’ll Need (Ingredient Highlights)
Unsalted butter gives a rich, creamy flavor.
Powdered sugar keeps the dough light and tender.
An egg helps bind everything and adds structure.
Vanilla extract adds warmth and aroma.
Flour, salt, and a little baking powder (optional) create the base.
Pro Tips Before You Start
Make sure butter is softened, not melted, for the right texture.
Chill the dough to prevent spreading in the oven.
Freeze cut-out cookies before baking for clean, sharp edges.
Roll dough evenly for consistent baking.
How to Make Sugar Cookie Dough Recipe
Step 1 – Cream butter and sugar
Beat softened butter with powdered sugar until smooth and creamy.
Step 2 – Add egg and vanilla
Mix in egg and vanilla until fully incorporated.
Step 3 – Add dry ingredients
Stir in flour, salt, and baking powder just until the dough comes together.
Form into a ball, wrap in plastic, and chill for 30 minutes.
Step 4 – Roll and cut
Roll dough to 3 mm thickness on a floured surface or between parchment.
Freeze 10 minutes, then cut shapes with cookie cutters.
Step 5 – Freeze and bake
Place cutouts on a parchment-lined tray, freeze 15–30 minutes, then bake at 170°C (340°F) for 8–10 minutes until edges are lightly golden.
Step 6 – Cool and decorate
Cool cookies completely before decorating with icing, chocolate, or marzipan.
What to Serve Them With
A mug of hot cocoa or coffee for a cozy treat.
A holiday dessert platter with other festive cookies.
Ice cream for a fun twist on cookie sandwiches.
Variations / Substitutions
Add lemon or almond extract for different flavors.
Mix in sprinkles or mini chocolate chips for fun.
Make chocolate sugar cookies by replacing some flour with cocoa powder.
Storage & Leftovers
Store baked cookies in an airtight container at room temperature for up to 1 week.
Freeze unbaked dough for up to 2 months.
Decorated cookies keep best in single layers separated by parchment.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days before rolling.
Do I need to chill the dough?
Yes, chilling makes the dough easier to roll and helps cookies hold shape.
Why freeze before baking?
Freezing prevents cookies from spreading and keeps sharp edges.
Can I double this recipe?
Yes, it scales well—just split into smaller portions before chilling.
How thick should I roll the dough?
About 3 mm is ideal for even baking.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar gives a softer texture; granulated sugar makes cookies crisper.
Do these cookies hold up to decorating?
Yes, they’re sturdy enough for royal icing or fondant.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I know when they’re done?
Edges should be lightly golden, but centers still soft.
What’s the best way to store decorated cookies?
In a single layer or with parchment between layers to protect designs.
Final Thoughts
This sugar cookie dough recipe is reliable, versatile, and fun to make.
Perfect for holidays, birthdays, or any time you want a sweet baking project, it’s a recipe you’ll return to again and again.
