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Sugar Cookies!

These sugar cookies have a deep history in my family as we have been making and decorating these cookies since

Sugar Cookie Recipe

Sugar Cookie Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon table salt

Sugar Cookie Frosting

  • 3 cups (375 g) powdered sugar, sifted
  • 3–4 tablespoons milk
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla extract
  • Gel food coloring (optional)
  • Additional candies and sprinkles (optional)

Instructions

  1. Combine butter and sugar in the bowl of a stand mixer (or a large bowl with an electric hand mixer) and beat until creamy and well combined.
  2. Add egg and vanilla extract and beat until completely combined.
  3. In a separate medium bowl, whisk together flour, baking powder, and salt.
  4. Gradually stir the dry ingredients into the wet ingredients until the dough is smooth and fully combined.
  5. Lay out a large piece of plastic wrap and transfer about half of the dough onto it (the dough will be sticky—this is OK!).
  6. Cover dough with clear wrap or wax paper and flatten into a disk. Wrap tightly. Repeat with the remaining dough. Chill dough for at least 2–3 hours, or up to 5 days.
  7. Once the dough is chilled, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or leave ungreased.
  8. Generously flour a clean surface and place one chilled dough disk on top. Lightly flour the dough and roll it out to:
    • ⅛" thick → thinner & crispier cookies
    • ¼" thick → thicker & softer cookies
    Add flour to prevent sticking as needed.
  9. Note: If dough cracks while rolling, let it sit at room temperature for 10–15 minutes before continuing.
  10. Use cookie cutters to cut shapes. Transfer shapes to the baking sheet, spacing them at least 1" apart. If not icing later, you may add sanding sugar now.
  11. Bake at 350°F (175°C) for 8–10 minutes (for 3" cookies). Smaller cookies need less time; larger cookies need more. Bake until edges are just beginning to turn light golden brown.
  12. Allow cookies to cool completely on the baking sheet before decorating.