Sugar Cookies
Quick answer
- Total time
- 220 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 7
About this dish
Dough temperature and thickness decide whether a cut-out shape survives the oven, so the dough chills for 2 hours and is rolled to 6 mm between parchment sheets instead of on a floured counter.
Read more
With no icing, vanilla carries the flavor, and the cookies come out when the center loses its wet shine and the edges just begin to color.
Ingredients
Instructions
- 1
Beat butter and sugar for 2 minutes until smooth.
Add egg and vanilla, scraping the bowl to combine evenly.
- 2
Mix in flour, baking powder and salt just until no dry patches remain.
Wrap as two flat discs and refrigerate for 2 hours.
- 3
Preheat the oven to 165°C.
Roll dough between parchment to 6 mm thick and cut with a 6 cm cutter. Arrange on two lined trays with 3 cm gaps.
- 4
Gather scraps for one reroll.
Chill any softened cut cookies on their tray for 15 minutes. Bake one tray at a time for 12 to 15 minutes, until centers look dry and edges are faintly golden.
- 5
Set on the tray for 5 minutes, then transfer to a rack for at least 20 minutes until fully cool.
Pack only when cold.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Roll-Out Sugar Cookies
King Arthur Baking · Checked: 2026-09-26
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