Before you start
These are the sugar cookies you decorate: they keep crisp edges and a soft middle, and the dough doesn't spread into blobs. The trick isn't creaming too much air into the butter and giving the cut shapes a short rest in the fridge before they bake.
Everything you need
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2¾ cups (344 g) all-purpose flour
- 1 large egg
- 2 tsp vanilla extract
- ¾ tsp baking powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Whisk the flour, baking powder and salt in a bowl and set aside.
For this step
- 2¾ cups (344 g) all-purpose flour
- ¾ tsp baking powder
- ½ tsp fine salt
-
Beat the butter and sugar for about 1 to 2 minutes, just until combined and smooth. You don't want it pale and fluffy here, or the cookies will spread.
For this step
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
-
Beat in the egg and vanilla. Add the flour mix and stir on low until a soft dough comes together.
For this step
- 2¾ cups (344 g) all-purpose flour
- 2 tsp vanilla extract
-
Split the dough in two, press into discs and roll each between two sheets of baking paper to about 5 mm thick. Chill the flat sheets for 30 minutes.
-
Heat the oven to 180°C / 350°F and line two trays. Cut out shapes and lay them on the trays, chilling any dough that gets soft.
-
Bake for 9 to 11 minutes, until the edges are just barely golden. Cool on the tray for 5 minutes, then move to a rack before icing.
Baker's tips
- Roll the dough first, then chill it flat. Cold, firm dough gives clean edges that keep their shape.
- Take them out while the tops still look pale. They firm up as they cool and stay soft.
Make it your own
- Add the zest of a lemon or orange to the sugar for a citrus version.
- Once cool, ice with a simple glaze of 1½ cups (180 g) powdered sugar and 2 to 3 tbsp milk.
Storing & freezing
Airtight at room temperature for 5 days. Undecorated cookies freeze well for 2 months, as does the raw dough.
Frequently asked
Why did my sugar cookies spread?
Usually the butter was over-creamed or too warm, or the dough wasn't chilled. Beat the butter and sugar only until combined and chill the cut shapes before baking.
How many grams in a cup of flour for these cookies?
About 125 g per US cup, so 2¾ cups is roughly 344 g. Weigh it with the all-purpose flour converter for the most reliable dough.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.