Ultimate Sugar Cookies

Classic buttery sugar cookies that are perfect for decorating. Made with chilled butter and vanilla extract, these cookies have the ideal texture - crisp edges and tender centers.

24 servings

2 hr 51 min

Published October 4, 2025

Ingredients

•¾ teaspoons kosher salt
•½ teaspoons baking powder
•3 cups all-purpose flour
•1½ cups unsalted butter
•1 cup sugar
•1 whole large egg
•1 whole large egg yolk
•1 teaspoon vanilla extract

Cooking Instructions

1.
Place racks in lower and upper thirds of oven; preheat to 325°F. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks; wrap in plastic. Chill at least 2 hours.
120 min
2.
Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about 1/4" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
15 min
3.
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12-16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
16 min
4.
Decorate cooled cookies as desired.
20 min
5.
MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.

Cooking Instructions

Place racks in lower and upper thirds of oven; preheat to 325°F. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks; wrap in plastic. Chill at least 2 hours.

120 min

Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about 1/4" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.

15 min

Bake cookies, rotating baking sheets halfway through, until edges are golden, 12-16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.

16 min

Decorate cooled cookies as desired.

20 min

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.