Description
Soft and crisp Best Rolled Sugar Cookies that hold their shape, are easy to roll, and perfect for decorating. Classic, buttery, and simple.
Ingredients
Scale
2 cups white sugar
1 ½ cups butter, softened
4 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Instructions
- Gather all your ingredients and make sure your butter is softened to room temperature. This helps ensure a creamy, smooth dough.
- In a large mixing bowl, using an electric mixer, beat together the sugar and softened butter until the mixture becomes smooth and creamy. The sugar should be well incorporated.
- Add the eggs one by one, mixing after each addition, then pour in the vanilla extract. Mix until everything is thoroughly combined. The batter will start to look lighter and slightly fluffy.
- In another bowl, combine the all-purpose flour, baking powder, and salt by whisking them together.
- Gradually add the flour mixture to the butter‑egg mixture, stirring slowly until a soft dough forms. Avoid overmixing — stop as soon as the flour is incorporated.
- Wrap the dough and place it in the refrigerator to chill for a minimum of one hour. For best results, chill overnight — this helps the dough firm up and makes rolling much easier.
- When ready to bake, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly dust a clean work surface with flour.
- Roll out the dough to a thickness between 1/4 and 1/2 inch. Use cookie cutters of your choice to cut the dough into shapes. Transfer the shapes to ungreased baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 6 to 8 minutes, or until the cookies are lightly browned around the edges. Watch them carefully — overbaking will make them too crisp.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely before decorating or serving.
Notes
Chill dough to prevent sticking and spreading.
Roll evenly for consistent baking.
Decorate only after cookies have cooled.
Freeze baked cookies or dough for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Carbohydrates: 15g
- Protein: 2g