Classic Sugar Cookie Dough
- 10m Prep Time
- 12m Cook Time
- 1h 7mReady In
A classic sugar cookie dough that can be rolled, cut, and baked into festive shapes. The dough is easy to handle and produces tender, buttery cookies with a light golden edge.
Ingredients
- 2 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.81 mg
- Iron: 0.48 mg
- Magnesium: 2.43 mg
- Phosphorus: 16.1 mg
- Potassium: 14 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
Prepare
- 1 cup unsalted butter, at room temperature
Let's Cook
-
Step 1.
In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon kosher salt; set aside.
-
Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
-
Step 3.
Shape the dough into 3 disks. Roll each disk between 2 sheets of parchment paper to ⅛ to ¼ inch thick. Stack the rolled dough on a baking sheet and chill until firm, about 30 minutes in the refrigerator or 15 minutes in the freezer.
-
Step 4.
While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper.
-
Step 5.
Once the dough is firm, peel off the top parchment sheet. Using floured cookie cutters, cut out cookies and place them onto the prepared baking sheets, spacing them 2 inches apart. Gather the scraps, reroll between parchment, chill briefly if needed, and cut additional cookies.
-
Step 6.
Bake, rotating the positions of the baking sheets halfway through, until cookies are light golden brown around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.