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
Scale
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.