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    Perfectly Sweet Sugar Cookie Classics

    clock-icon45 minutes
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    Pixicook editorial team

    Classic sugar cookies that are perfectly sweet and ideal for decorating with frosting, glaze, or royal icing.

    Ingredients for Perfectly Sweet Sugar Cookie Classics

    units in
    USchevron
    units in
    USchevron
    serves
    48 peoplechevron
    serves
    48 peoplechevron

    All Purpose Flour

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, room temperature

    cups

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Royal Icing, optional

    optional

    Substitute chevron-down

    Edible Glitter, optional

    optional

    Substitute chevron-down

    How to Make Perfectly Sweet Sugar Cookie Classics

    1. Prep Dough

    In a large bowl, whisk together flour, baking powder, and salt. Set aside.

    2. Creaming

    In a separate bowl, beat the butter and sugar with an electric mixer on medium-high until light and fluffy, about 2-3 minutes. Scrape down the bowl.

    3. Eggs and Vanilla

    Add eggs one at a time, beating well after each. Mix in vanilla extract until combined, scraping the bowl as necessary.

    4. Combine

    Gradually add dry ingredients to the wet mixture on low speed until just incorporated.

    5. Chill

    Divide the dough in half, wrap in plastic, and flatten to 1-inch disks. Refrigerate for at least 2 hours, up to 5 days.

    6. Bake Cookies

    Set the oven to 325°F (165°C).

    7. Roll Out

    On a lightly floured surface or parchment paper, roll out one disk at a time to 1/8 inch thickness.

    8. Cut Shapes

    Use a floured cookie cutter to create shapes. If the dough softens, chill briefly.

    9. Bake

    Place cookies 1 inch apart on parchment-lined sheets. Bake for 12-15 minutes, until edges are lightly browned. Rotate sheets halfway through.

    10. Cool

    Let cookies cool on a rack or in the pan before decorating with icing or edible glitter.


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