Sugar Cookies [Recipe]

Sugar cookies!  This is one of those every-kitchen-must-make recipes.  Not because sugar cookies are anything *so* great, but because they are a staple of a happy kitchen, and nothing quite matches the taste of a warm sugar cookie with tea.

Besides, you can’t decorate other cookies like these, now can you?  

Here’s a quick, easy recipe that I use often, and if you’d like to learn how to decorate them a few different ways… leave me a comment, and it’ll go on the “To post” list!  I love making tutorials when I know someone’s watching for them.  In the meantime, however, I’ll leave you with a recipe.

Basic Sugar Cookies


1 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
2-1/2 c. flour

Cream the butter in the bowl of an electric mixer; add the sugar, and mix until well incorporated and fluffy.  Add the vanilla and eggs; mix well.  Add the flour, and again, mix until well combined.  

Chill the dough for at least 1-4 hours before rolling.

Roll out on a floured surface and cut out shapes with a lightly floured cookie cutter, in the shape(s) of your choice.  

Bake at 350 degrees F for 8-10 minutes, or until just golden around the base of the cookies.  Cool on wire racks.

Note:  You can freeze this cookie dough ahead of time, thawing it just before you want to use it.  Or, to be even more prepared, go ahead and pre-roll and cut out your shapes, then layer the unbaked cookies between sheets of wax paper, and freeze them in a sealed container until ready to bake.  I do this all the time when I make large quantities for something, and I want them all to be fresh (without the frustration of last-minute prep work).  I can make hundreds of cookies in advance this way (great for weddings!) and bake them all fresh the morning of the event with little hassle.  Also, frozen cookies retain their shape better when baked – Which is great for decorating cookies!  🙂

I hope you enjoy this recipe!  Feel free to add poppy seeds, or lemon or orange zest for a bit of extra pizazz.  Delicious.

Next, decorate if desired!  I just doodled on these for fun, basically.  Go ahead and copy ’em if you like! Or feel free to check out my tutorial for Rustic Wedding Cookies; another great way to make this recipe shine!  

Back next week!




  1. Hey Naomi I love your blog!! I'm a huge fan! I was wondering what you used to decorate the sugar cookies. Did you use the store cookie icing or did you create your own? Is that even possible?


  2. I have tried making Sugar Cookies so many times, and have tried multiple recipes. The dough is either to dry or go wet
    Then when I go go bake they lose shape and you have no idea what it was suppose to be. I also love to decorate. I try the many frosting recipes especially Royal Frosting. I just want to be able to make a good Sugar Cookie
    and decorate correctly. Do you have any great suggestions????
    Loved your Easter Cookies. So cute!!!


  3. Hey Judy!

    I think this recipe is pretty consistent, and chilling the dough in the fridge always helps make it stiffer to work with.

    My advice if your dough is too soft – Add a little flour, and then freeze the cookies before you bake them. This will stiffen the dough, prevent spreading, and then baking them frozen will help the cookies to retain their shape.

    If the dough is too stiff when you make it, add a little milk to soften it. If it's just stiff when it's cold, however, remember that the dough is often quite hard when it comes out of the fridge, but that is not too stiff – just try kneading it to warm it up a little so that it rolls out more smoothly.

    I hope this helps! You can check out this easy Royal Icing recipe if you want to make some for decorating:

    All the best to you!


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