Classic Rolled Sugar Cookies Recipe
Classic Rolled Sugar Cookies are the shining stars of every festive cookie platter and a guaranteed way to spread smiles, whether you’re baking with kids, prepping for a special occasion, or just craving a buttery, melt-in-your-mouth treat. This recipe delivers reliably soft cookies with lightly crisp edges, the perfect base for all kinds of sweet creativity—or simple, nostalgic snacking. Every bite of these cookies feels like the gentle embrace of holiday memories and joyful afternoons in the kitchen.
Ingredients You’ll Need
One of the best parts about Classic Rolled Sugar Cookies is that they rely on staple ingredients you likely have on hand already. Each element contributes in its own way to the cookie’s flavor, texture, and signature pale color—making it worth choosing quality ingredients for the best results.
- Unsalted Butter (1 cup): Softened butter is the key to a rich, tender crumb and subtle flavor. Let it come to room temp for easier mixing!
- Granulated Sugar (1 cup): Provides the perfect sweetness and helps the cookies bake up pale and crisp-edged.
- Large Egg (1): Adds structure and just enough richness to keep the dough cohesive and soft.
- Vanilla Extract (1 1/2 teaspoons): Elevates the flavor, bringing out the buttery notes and giving you that classic sugar cookie aroma.
- All-Purpose Flour (2 1/2 cups): Gives the cookies their body—be sure to measure carefully to maintain the right balance of softness and shape.
- Baking Powder (1/2 teaspoon): Offers a touch of lift, helping the cookies stay light and tender without puffing up too much.
- Salt (1/4 teaspoon): Just a pinch sharpens all the flavors, preventing the sweetness from being one-note.
How to Make Classic Rolled Sugar Cookies
Step 1: Cream the Butter and Sugar
This first step really sets the stage for soft, airy cookies. Beat the softened butter and sugar together until the mixture looks pale and fluffy—this usually takes 2 to 3 minutes. That extra air whipped in here is what helps your Classic Rolled Sugar Cookies stay tender and light, rather than dense.
Step 2: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract, then beat again until everything is well combined. This is where the dough becomes silky and cohesive, absorbing all the aromatic goodness from the vanilla to give your cookies that irresistible, bakery-style scent.
Step 3: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, and salt. Taking the time to whisk these dry ingredients ensures even distribution, so your cookies bake up perfectly every single time—no little pockets of baking powder or salt!
Step 4: Mix Dry Ingredients Into Wet
Gradually add the dry mixture to your butter mixture, a little at a time. Mix on low speed or by hand just until a soft, uniform dough forms—avoid over-mixing to keep the final cookies tender.
Step 5: Chill the Dough
Divide the dough into two halves and pat into discs. Wrap each in plastic wrap and chill for at least 1 hour (or up to a full day). Chilling ensures your Classic Rolled Sugar Cookies hold their adorable shapes and don’t spread into puddles in the oven. It also makes the dough easier to roll out and cut cleanly.
Step 6: Roll and Cut
Once chilled, work with one disc at a time. Roll the dough on a lightly floured surface (parchment paper is a pro trick) until it’s about 1/4 inch thick. Use your favorite cookie cutters for festive shapes, and gently transfer to parchment-lined baking sheets, leaving a little space between each cookie.
Step 7: Bake and Cool
Bake at 350°F (175°C) for 8 to 10 minutes. You want the edges just barely golden—they’ll firm up more as they cool. Let the cookies sit on the sheet for a couple minutes, then transfer to a wire rack to cool completely before decorating.
How to Serve Classic Rolled Sugar Cookies
Garnishes
There’s endless joy in dressing up Classic Rolled Sugar Cookies. A simple dusting of powdered sugar, glossy royal icing details, or vibrant buttercream swirls all look stunning. Sprinkle with sanding sugar or festive sprinkles for color and a subtle crunch—each garnish adds its own whimsical touch.
Side Dishes
These cookies shine solo, but they’re especially delightful alongside a mug of hot chocolate, a glass of cold milk, or a warm cup of tea. At holiday gatherings, Classic Rolled Sugar Cookies also complement other treats like chocolate bark, spiced nuts, or fruit platters, adding sweet variety to your dessert spread.
Creative Ways to Present
Try stacking cookies by shape, tying them with ribbon for edible gifts, or setting up a decorating station with bowls of icing and toppings. Turn them into edible place cards with piped names, or create cookie sandwiches by adding a thin layer of jam or buttercream between two cookies for an extra-special treat.
Make Ahead and Storage
Storing Leftovers
Classic Rolled Sugar Cookies keep beautifully. After fully cooling (and decorating, if you wish), store in an airtight container at room temperature for up to a week. Layer cookies between sheets of parchment or wax paper to prevent sticking and preserve decorations.
Freezing
For longer storage, freeze undecorated cookies or dough discs! Wrap cookies tightly and store up to 3 months; for dough, double-wrap the discs and thaw overnight in the fridge before rolling and baking. This makes these cookies a wonderful make-ahead option for busy seasons.
Reheating
If your cookies feel a bit too firm after a few days, pop them in a 250°F (120°C) oven for just 2–3 minutes to refresh. Let cool slightly before nibbling—this quick trick revives their just-baked flavor and delicate crispness.
FAQs
Can I decorate these cookies before baking?
Classic Rolled Sugar Cookies hold up perfectly to pre-baking decorations like sanding sugar or colored sprinkles. Save icings and glazes for after baking and cooling, so you don’t lose those crisp shapes or vibrant colors.
What’s the best way to prevent the dough from sticking while rolling?
Lightly flour your rolling surface, rolling pin, and even your dough surface. Rolling between two sheets of parchment paper also keeps sticking at bay and helps you roll the dough to an even thickness.
Can I double the recipe for a big gathering?
Absolutely! Doubling works beautifully—just be sure to split the dough into manageable portions for chilling and rolling so you don’t end up with uneven batches. Extra cookies always mean extra smiles.
How thick should I roll the dough for uniform cookies?
A quarter-inch thickness is the gold standard for Classic Rolled Sugar Cookies. It ensures cookies bake evenly, stay soft in the center, and hold their fun shapes every time.
Can I make substitutions for dietary restrictions?
You can use plant-based butter for a dairy-free version and try a reliable 1-to-1 gluten-free flour blend. Just note that texture may vary slightly, but Classic Rolled Sugar Cookies are quite forgiving and still delicious with these swaps!
Final Thoughts
Whether you’re starting a new baking tradition or simply craving a sweet afternoon project, Classic Rolled Sugar Cookies are the kind of recipe that brings people together and sparks creativity. Don’t hesitate to make a batch—there’s magic (and plenty of joy) in every buttery, beautifully shaped bite.
Print
Classic Rolled Sugar Cookies Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 24–30 cookies, depending on size 1x
- Diet: Vegetarian
Description
These Classic Rolled Sugar Cookies are a must-have for any baking repertoire. With a buttery, tender crumb, these cookies are perfect for any occasion, whether you’re decorating them for the holidays or enjoying them as-is with a cup of tea.
Ingredients
Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract and beat until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Chill the Dough: Divide the dough in half, shape into two discs, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
- Roll and Cut: Preheat the oven to 350°F (175°C). Roll out one disc of dough to 1/4 inch thick. Use cookie cutters to cut out shapes and transfer to baking sheets.
- Bake: Bake for 8–10 minutes until edges start to turn golden. Cool on baking sheet before transferring to a wire rack to cool completely.
- Decorate: Decorate with icing, buttercream, or sprinkles as desired.
Notes
- Chilling the dough helps prevent spreading.
- For best results, roll dough between two sheets of parchment for even thickness.
- Store cookies in an airtight container for up to 1 week or freeze undecorated for up to 3 months.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
