These classic Sugar Cookies capture the nostalgic essence of homemade baking, blending buttery sweetness and a tender crumb that melts in your mouth. A hallmark of American home kitchens, this recipe reflects mid-century simplicity with familiar pantry staples like flour, sugar, butter, and vanilla. The dough’s overnight chilling deepens flavor and ensures a smooth, workable texture, ideal for rolling and cutting into festive shapes. Whether dusted with sugar or frosted for holidays, these cookies deliver timeless comfort with each golden bite—soft inside, crisp on the edges, and perfectly sweetened.
Ingredients
- 5 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1 ½ cup butter (or margarine, softened)
- 2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
(Optional finishing)
- sugar ( for sprinkling or dipping)
- oil (Small amount for dipping cookie cutters)
Instructions
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C).
Step 2: Mix Dry Ingredients
- Sift together flour, baking powder, and salt in a bowl. Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, cream butter (or margarine) and sugar until light and fluffy.
Step 4: Add Eggs and Vanilla
- Beat in eggs one at a time, then add vanilla extract and mix well.
Step 5: Combine Wet and Dry
- Gradually stir the dry ingredients into the creamed mixture until well blended.
Step 6: Chill Dough
- Form dough into a ball, wrap, and refrigerate overnight. (Dough can be frozen and used as needed.)
Step 7: Roll and Cut
- Roll out dough on a floured cloth with a floured rolling pin. Cut into desired shapes.
Step 8: Bake
- Place cookies on an ungreased baking sheet and bake for 6–8 minutes, or until edges begin to turn golden.
Step 9: Finish and Cool
- Cool on racks. Dip cookie cutters in oil, then sugar for easier cutting and a light sparkle.
Tips
- Chill dough overnight as written, it helps cookies keep their cut-out shapes.
- Lightly flour the rolling cloth and rolling pin as written on the card to prevent sticking.
- Per the back note: dip cookie cutters in oil for cleaner cuts (better than flour/sugar).
- For softer cookies, bake closer to 6 minutes; for crisper edges, bake 1–2 minutes longer.
- Add colored sugar or sprinkles before baking for decoration.
- Dough can be frozen and used as needed, as noted on the card.
- Roll dough evenly (about 1/8 to 1/4 inch) for uniform baking.
- Try adding lemon or almond extract in place of some vanilla for a flavor variation.
- If dough softens during cutting, rechill briefly for easier handling.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 80mgPotassium: 20mgFiber: 0.3gSugar: 7gVitamin A: 150IUCalcium: 10mgIron: 0.5mg
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