There’s something so comforting about making sugar cookie dough from scratch.
This recipe is buttery, soft, and perfect for rolling, cutting, and decorating—ideal for holidays or any time you want a sweet treat.
Why You’ll Love This Recipe
It makes cookies with a soft, tender bite and just the right sweetness.
The dough is easy to prepare, chill, and roll out for perfect shapes.
It’s versatile—you can cut it into fun designs and decorate however you like.
Freezer-friendly dough means you can bake fresh cookies anytime.
What You’ll Need (Ingredient Highlights)
Unsalted butter adds richness and a smooth texture.
Powdered sugar gives a soft, melt-in-your-mouth sweetness.
Egg and vanilla bring moisture and flavor.
All-purpose flour provides structure to hold the cookie shape.
A pinch of salt balances the sweetness.
Pro Tips Before You Start
Use room-temperature butter for a creamy base.
Don’t overmix once you add the flour—this keeps cookies tender.
Chill the dough before rolling to make handling easier.
Freeze cut-out dough before baking to prevent spreading.
Bake just until the edges are golden for the perfect soft texture.
How to Make Sugar Cookie Dough
Step 1 – Cream butter and sugar
Beat softened butter with powdered sugar until smooth and creamy.
Step 2 – Add egg and vanilla
Mix in the egg and vanilla extract until fully combined.
Step 3 – Add dry ingredients
Stir in flour, salt, and baking powder (if using) until just incorporated.
Step 4 – Chill the dough
Shape dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Step 5 – Roll and cut shapes
Roll dough to 3 mm thickness, chill briefly in the freezer, then cut with cookie cutters.
Step 6 – Bake to perfection
Bake frozen cut-outs at 170°C (340°F) for 8–10 minutes, until golden at the edges.
Step 7 – Cool and decorate
Cool completely before decorating with icing, chocolate, or other toppings.
What to Serve Them With
Pair with hot cocoa, coffee, or tea for a cozy treat.
Serve on a holiday dessert platter.
Gift in cookie boxes decorated with icing.
Variations / Substitutions
Add citrus zest for a fresh twist.
Swap vanilla for almond extract for a nutty flavor.
Mix in cocoa powder for chocolate sugar cookies.
Top with sprinkles before baking for colorful cookies.
Storage & Leftovers
Keep baked cookies in an airtight container at room temperature for up to 1 week.
Freeze unbaked dough for up to 2 months.
Decorated cookies should be stored in a single layer to prevent smudging.
FAQs
Can I make the dough ahead of time?
Yes, chill it for up to 2 days or freeze for longer storage.
Do I have to chill the dough before rolling?
Yes, it helps prevent sticking and spreading.
Can I freeze cut-out cookie dough?
Absolutely—freeze the cut-outs, then bake straight from frozen.
What thickness is best for rolling?
About 3 mm gives a nice balance of soft and crisp.
How do I keep the cookies from spreading?
Freezing the shaped dough before baking helps maintain shape.
Can I use granulated sugar instead of powdered?
Powdered sugar gives a softer texture—granulated will make them crispier.
How do I know when the cookies are done?
They should be lightly golden at the edges and soft in the center.
Can I decorate without icing?
Yes, sprinkles or colored sugar can be added before baking.
Is baking powder necessary?
It’s optional—without it, cookies will be denser but still delicious.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
Final Thoughts
This sugar cookie dough recipe is simple, versatile, and perfect for any occasion.
Whether you decorate them or enjoy them plain, these cookies are a classic treat that never disappoints.
