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Buttery, soft, and holds its shape—this is my go-to sugar cookies recipe with no fancy ingredients, just pantry staples. Perfect for cut-outs, holidays, or anytime you crave classic sugar cookies!
Why This Recipe Works
No weird ingredients – Just butter, sugar, flour, and eggs
Holds sharp edges – Chill the dough, and they won’t spread
Soft yet sturdy – Ideal for decorating with icing
Make-ahead friendly – Dough keeps for a week in the fridge or freezes well
Ingredients
Cookies
- 4 sticks (2 cups/454g) butter or margarine (Imperial or Land O’Lakes preferred)
- 3 cups (600g) granulated sugar
- 4 large eggs
- 2 tbsp vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 7½ cups (900g) all-purpose flour (spooned & leveled)
Icing (Adjustable Consistency)
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- ¼ cup (60ml) milk (adjust as needed)
Step-by-Step Instructions
1. Cream Butter & Sugar
- Beat butter and sugar on medium speed until light and fluffy (~3-4 min).
2. Add Wet Ingredients
- Mix in eggs, vanilla, baking soda, and salt until fully combined (~1-2 min).
3. Incorporate Flour
- Gradually add flour on low speed until just combined (dough will be thick).
4. Chill (Key Step!)
- Divide dough into 2-3 portions, wrap in plastic, and refrigerate:
- Overnight (best for sharp edges)
- 1 hour (minimum, if in a rush)
- Up to 1 week (or freeze for 1 month)
5. Roll & Cut
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll chilled dough on a floured surface to ¼” thickness.
- Cut shapes and transfer to baking sheets.
6. Bake
- Bake 8-10 minutes until edges are barely golden (centers should stay pale).
- Cool 5 minutes on sheets, then transfer to a rack.
7. Make Icing
- Whisk powdered sugar, vanilla, and milk until smooth.
- Too thick? Add milk ½ tsp at a time.
- Too thin? Add powdered sugar 1 tbsp at a time.
- Decorate cooled cookies.
Pro Tips
Dough must be cold! Warm dough = spread. If it softens while rolling, re-chill.
For crisp edges: Freeze cutouts on the sheet for 10 min before baking.
Roll evenly: Use guide rings on your rolling pin for uniform thickness.
Storage: Undecorated cookies keep for 2 weeks in an airtight container.
Variations
- Lemon: Add 1 tbsp lemon zest to dough + lemon juice in icing.
- Almond: Swap 1 tsp vanilla for almond extract.
- Spiced: Add 1 tsp cinnamon or pumpkin spice to dough.
FAQ
Can I use salted butter?
Yes, but reduce added salt to ½ tsp.
Why baking soda?
It gives a slight rise without spreading (unlike baking powder).
My dough is crumbly!
Knead in 1-2 tbsp cold milk until it comes together.
Final Thoughts
This recipe is tried, true, and foolproof—perfect for holidays, parties, or just because. The dough is versatile, the cookies hold their shape, and the icing sets beautifully.
Yield: ~5-6 dozen (depending on cutter size)
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Perfect Sugar Cookies (Simple & Foolproof!)
Description
Buttery, soft, and holds its shape—this is my go-to sugar cookie recipe with no fancy ingredients, just pantry staples. Perfect for cut-outs, holidays, or anytime you crave classic sugar cookies!
Ingredients
Cookies
- 4 sticks (2 cups/454g) butter or margarine (Imperial or Land O’Lakes preferred)
- 3 cups (600g) granulated sugar
- 4 large eggs
- 2 tbsp vanilla extract
- 2 tsp baking soda
- 1 tsp salt
- 7½ cups (900g) all-purpose flour (spooned & leveled)
Icing (Adjustable Consistency)
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- ¼ cup (60ml) milk (adjust as needed)
Instructions
1. Cream Butter & Sugar
- Beat butter and sugar on medium speed until light and fluffy (~3-4 min).
2. Add Wet Ingredients
- Mix in eggs, vanilla, baking soda, and salt until fully combined (~1-2 min).
3. Incorporate Flour
- Gradually add flour on low speed until just combined (dough will be thick).
4. Chill (Key Step!)
- Divide dough into 2-3 portions, wrap in plastic, and refrigerate:
- Overnight (best for sharp edges)
- 1 hour (minimum, if in a rush)
- Up to 1 week (or freeze for 1 month)
5. Roll & Cut
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll chilled dough on a floured surface to ¼” thickness.
- Cut shapes and transfer to baking sheets.
6. Bake
- Bake 8-10 minutes until edges are barely golden (centers should stay pale).
- Cool 5 minutes on sheets, then transfer to a rack.
7. Make Icing
- Whisk powdered sugar, vanilla, and milk until smooth.
- Too thick? Add milk ½ tsp at a time.
- Too thin? Add powdered sugar 1 tbsp at a time.
- Decorate cooled cookies.
