No-Fail Sugar Cookie Recipe
Even a non-baker can master!
By: Cat Carmady
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: ~24 cookies (varies by size)
Ingredients
- 1 cup (222 g) butter, room temperature
- 1 cup (230 g) caster sugar
- 2 tsp vanilla extract
- 1 egg
- 3 cups (456 g) plain flour
You’ll Need
Stand mixer (or hand mixer), rolling pin, silicone baking mat (or lightly floured counter), cookie cutters, ungreased baking sheets, wire cooling rack.
Instructions
- Preheat oven to 350°F (175°C). Leave baking sheets ungreased.
- Cream butter and sugar on medium speed for a full 2 minutes until very light and fluffy.
- Add egg and vanilla; scrape the bowl and mix until combined.
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Mix in flour around 1/2 a cup at a time. The dough will look dry at first—keep mixing until it comes together.
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Target texture is play-doh like.
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Too dry? Add water, 1 tsp at a time.
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Too wet? Add flour, 1 tsp at a time.
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Roll the dough
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Best: on a silicone baking mat (no extra flour needed).
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No mat: lightly flour your counter and rolling pin.
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Thickness guide: 6mm
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This dough won’t spread—what you cut is what you get (they’ll just puff slightly).
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Cut with your chosen cookie cutters. Place on ungreased baking sheets.
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Chill in freezer for 15 mins.
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Bake for 7–11 minutes, depending on size.
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Don’t overbake. Pull them when the tops are no longer glossy and the cookies have puffed slightly.
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If edges turn golden, they’re overdone and may be dry.
- TIP! To get a smooth and flat cookie surface for decorating, use a fondant smoother to gently press down the tops of the cookies as soon as they come out of the oven. This smooths out any lumps or bumps and flattens any doming.
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Cool on the pan for 5 minutes,
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then transfer to a wire rack to finish cooling.
Storage
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Undecorated cookies: Airtight container or zip-top bag at room temp for 2–3 days. For longer storage, freeze (see below).
Freezing
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Freeze with or without frosting.
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Arrange in a single layer on a baking sheet; freeze ~1 hour until firm.
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Then stack in freezer-safe zip-top bags (or vacuum-seal).
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Keep up to 3 months.