This classic sugar cookie recipe is a must for every home-baker. It is one of the simplest and most versatile cookie recipes around. If you’re looking for a delicious cookie with a delicate and buttery flavour that is also easy to make and is perfect for shaping, then read on.
The high ratio of flour to butter in sugar cookies lends it perfectly to making cutout cookies. Whether you’re doing heart-shaped cookies for Valentine, animal cookies for a birthday, or star cookies for Christmas, this sugar cookie recipe is all you need.
Once you’ve finished making this sugar cookie recipe, try your hand at decorating the cookies using our Quick Royal Icing Recipe.
- Measuring cups
- Stand mixer
- Baking sheet
- Cling wrap
- Baking paper or silicone baking sheet
- Rolling pin
- Cookie cutters
- Cooling rack
- 3 cups all-purpose flour
- 3/4 tsp baking powder
- Pinch of salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg, beaten
- 1 tbsp milk
- Icing sugar
- Sift the flour, baking powder, and salt together. Set aside.
- Place the butter and sugar in the bowl of an electric stand mixer and beat until light in colour. Add the egg and milk. Beat until combined.
- Put the mixer on low speed and gradually add the sifted flour mixture. Beat the mixture until it pulls away from the side of the bowl.
- Divide the dough in half. Wrap each tightly in cling wrap and refrigerate overnight or until firm.
- Preheat your oven to 180C. Grease a baking tray and line with baking parchment or reusable silicone baking sheet.
- On a lightly floured surface, knead each half of dough at a time until smooth. Dust the rolling pin with icing sugar and roll out the dough to roughly 1cm thick.
- Use cookie cutters or a knife to cut your desired shapes. Place the cutouts on a baking sheet.
- Bake cookies for 10 minutes or until browned lightly. Transfer cookies onto wire rack to cool.
- This sugar cookie recipe will keep well in an airtight container for two to four weeks.
- To freeze the cookie dough, portion it into discs or shape it into a log tightly wrapped in cling wrap. Keep the dough in an airtight container then freeze.
- Another option is to freeze cookie dough cutouts. After you get your desired shape, lay the cutouts on a large baking sheet with enough space between each. Keep the sheet flat in the freezer until the dough cutouts are firm. Once frozen, arrange the cutouts in layers, placing baking parchment between each layer, in an airtight bag or container.
- Frozen dough will last for up to three months. It can be baked frozen (just add an extra minute or two to the baking time) or thawed in the fridge before baking.
- Baked cookies can also be frozen once cooled. Similarly arrange them in layers in freezer-safe bags or containers, with a piece of parchment paper in between layers. Thaw frozen sugar cookies in the fridge before you decorate them.
Transform this staple sugar cookie recipe into beautiful edible gifts and ornaments for Christmas. Read our blog post on How to Use Sugar Cookies for Christmas Gifting and get inspired.