Go Back
How to Make Simple Sugar Cookies. Simple Sugar Cookies are always a crowd favorite and effortless to make. The sugar cookies are perfect for decorating and easy to cut out into different shapes. These vanilla cookies are great for holidays as well! #xokatierosario #simplesugarcookies #easysugarcookies #sugarcookiedecorating
4 from 1 vote
Print

Simple Sugar Cookies

Simple sugar cookies are the classic childhood cookies that everyone loves. Learn how to make these sugar cookies perfect every time. 

Course Dessert
Cuisine American
Keyword Baking, Desserts, Sugar Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 36 2 1/2 inch rounds
Author Katie

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup or 2 sticks unsalted softened butter
  • 1 whole egg
  • 1 cup granulated sugar
  • 1 Tablespoon milk
  • 1 Tablespoon vanilla extract or vanilla paste
  • extra all-purpose flour for rolling out dough

Instructions

  1. Sift together flour, baking powder, and salt. Set aside.

  2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. This could take up to 5 minutes. 

  3. Slowly add the egg, milk and vanilla extract. Scrape down the sides of the bowl to incorporate the ingredients. Continue to mix until combined. 

  4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. If the dough looks and feels dry, slowly add up to 1 tablespoon of milk to moisten the dough.

  5. Divide the dough in half, wrap in plastic wrap, and refrigerate for 30 minutes or until ready to use. Tip: I divide the cookie dough, so one stays cold while I’m working with the other one.

  6. Preheat oven to 350 ° F. 

  7. Sprinkle the surface where you will roll out the cookie dough with all-purpose flour. Remove one wrapped pack of cookie dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the cookie dough around and check underneath frequently to make sure it is not sticking. (If cookie dough has warmed during rolling, place the cold cookie sheet on top for 10 minutes to chill.)

  8. Cut into the desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

  9. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or frost with royal icing as desired.

Recipe Notes

For the extra cookies, you can store in an airtight container or Ziploc bag on the counter. The cookies can last for up to 1 week if you can’t decorate them right away. My favorite way to decorate cookies is with homemade fondant, and it’s effortless to make and tastes way better than store bought. I like this way better because I can I bag the decorated cookies right away.