Sugar Cookies

Bree, Baked Bree

This is, hands down, the best recipe for sugar cookies. Perfect for rolling out and cutting into shapes. So many recipes yield a crumbly dough, or too wet of a dough, or a dough that is hard to cut shapes out of. This sugar cookie recipe has yet to disappoint. It makes perfect cookies every time. Not to mention, they taste delicious! Cut and sprinkle with sanding sugar or sprinkles. Or wait until they have cooled and frost with royal icing or cookie glaze. These sugar cookies are the perfect base for all of your cookie making adventures.

This recipe makes a very large amount of dough. You can either halve the recipe, or freeze half of the dough for another day. Baked, undecorated cookies freeze like a dream, so you can keep some in your freezer.

Sugar Cookies
By Bree

2 cups (4 sticks) unsalted butter, softened
3 cups sugar
4 eggs
1 tablespoon vanilla extract
7 cups flour
2 teaspoons baking powder
1 teaspoon salt

1 cup confectioner’s sugar
1 tablespoon corn syrup
1/4 teaspoon almond extract
2 tablespoons water

In a large bowl, cream together the butter and sugar until light and fluffy.  Add eggs and vanilla. In a separate bowl, whisk together flour, baking powder and salt. Slowly add flour mixture to butter mixture; mix to combine.

Wrap dough in plastic wrap and chill for at least 3-4 hours or overnight.

Preheat the oven to 350°F. Line baking sheets with parchment paper. Roll dough out and cut shapes using your favorite cookie cutter. Place cookies on prepared baking sheets and bake 8-19 minutes; do not brown edges. Let cookies cool on the sheet 1-2 minutes, then remove to a wire rack to cool completely.

To make the glaze, combine sugar, corn syrup and extract into a bowl. Add 1 tablespoon of water. Whisk until mixture is smooth.  You may need to add more water to get the right consistency.  Add a few drops at a time.

Dip your baked and cooled cookies into the glaze. Let excess drip off.

Put cookies on a rack. Add sprinkles and let dry until completely hard.


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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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9 thoughts on “Sugar Cookies

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    • Clara said:

      These have got to be the best sugar cookies I have ever made. Seriously! (And I added a killer cream cheese frosting on top. Mmm)

  1. Cheryl said:

    Great recipe! These turned out great!

  2. Renee Shaw said:

    This recipe reminds me when as a child mom would make a similar and it would be fun decorating.Looking forward to making it! Wish me luck!

    • Renee Shaw said:

      Looking forward to making this after not baking for years!

  3. Mary Fiedler said:

    Made the sugar cookies with my granddaughter and we decorated them with frosting and sprinkles it was so much fun. After making the dough we rolled the first batch out without chilling it it turned out just fine however as we were making them we chilled the dough in the refrigerator which made it a little easier to work with. Even though it was a large recipe the cookies were all eaten within a week great recipe.

  4. Robyn said:

    I haven’t cooked for yrs myself & I am looking forward to doing the cutouts

  5. Joanna said:

    The recipe is very helpful and makes very good sugar cookies.