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Simple, Reliable, and Fun to Decorate!
I have made hundreds of cookies over the years, and this classic sugar cookie dough recipe is the one I always return to. It is simple, reliable, and makes cookies that are soft in the center, hold their shape, and taste buttery and sweet with just the right amount of vanilla.
Whether it’s for the holidays, birthdays, or a simple weekend baking session, I always make a big batch of this dough, freeze what I do not use, and pull it out when I need something festive and quick. If you love making cutout cookies that don’t spread and are fun to decorate, this recipe is the one you need.
You might have already seen how I use this dough in my How to Flood Cookies with Royal Icing blog post or in my Easter Sugar Cookies tutorial. I also go into detail on how to package cookies for gifting—a perfect combo with this recipe!
Watch how I make this recipe
Why You’ll Love This Sugar Cookie Dough
- Easy to roll and cut into shapes
- Holds its shape in the oven
- Freezes beautifully
- Fun for decorating with royal icing, sprinkles, or sanding sugar
- Great for holiday prep or cookie decorating parties
- Kid-friendly and beginner-friendly
Equipment I Use & Why It Helps
Food Wrap – Keeps the dough from drying out while chilling or freezing.
KitchenAid Mixer – It creams the butter and sugar perfectly and saves my arm from all the mixing.
Glass Mixing Bowl – Great for mixing dry ingredients and seeing the consistency clearly.
Blending Whisk – Helps break up clumps in the flour and combine everything evenly.
Silicone Spatulas – These are a must for scraping down the sides of the bowl and getting every bit of dough.
Measuring Cups and Spoons – Accurate measurements are essential in baking.
Ingredients & Healthier Substitutions
⅔ cup sugar – Coconut sugar or monk fruit sweetener can be used for lower glycemic options.
2½ cups all-purpose flour (sifted) – You can swap half for whole wheat flour for added fiber.
½ tsp salt – Enhances the overall flavor.
1 egg – A flax egg (1 tbsp flax meal + 2.5 tbsp water) works as a plant-based alternative.
1 tsp vanilla extract – You can use almond extract for a different flavor profile.
1 cup unsalted butter (softened) – Plant-based butter works well for dairy-free.
Before You Start: My Quick Tip
- Chill your dough before and after cutting out shapes.
- Wipe cookie cutters between uses for clean edges.
- Rotate baking sheet halfway through bake time for even color.
- For super clean lines, use a bench scraper or offset spatula.
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Let’s Make It Together
- Measure and prepare all of your ingredients. Sift the flour for best results—this ensures a lighter, more consistent dough.
- In a glass mixing bowl, whisk together the sifted flour and salt until fully combined. Set aside.
- In a separate bowl, whisk together the egg and vanilla extract until smooth. Set aside.
- In your KitchenAid mixer bowl, cream the softened butter and sugar on medium speed for 2–3 minutes, until light and fluffy.
- Scrape the sides of the bowl with a silicone spatula, then add in the egg and vanilla mixture. Mix until fully incorporated.
- Add the dry ingredients in thirds, mixing on low speed between each addition until the dough is smooth and uniform.
- Divide the dough into two equal portions. Flatten each portion into a disk and wrap in food wrap.
- Chill in the refrigerator for at least one hour. You can also freeze dough disks for up to three months.
Baking Your Sugar Cookies
- Preheat oven to 350°F (177°C).
- Roll the chilled dough on a lightly floured surface to about ¼ inch thick.
- Cut into your favorite shapes using cookie cutters.
- Transfer to parchment-lined baking sheets and chill cutouts for 10–15 minutes to help retain shape.
- Bake for 8–10 minutes, or until edges just begin to turn golden.
- Let cookies cool on the pan for 2 minutes, then move to a cooling rack to cool completely before decorating.
Recipe variations
If you’re like me and love playing with flavors or themes depending on the season, here are some fun ways to remix this classic sugar cookie dough:
- Lemon Sugar Cookies – Add 1 tbsp of lemon zest and a touch of lemon extract for a bright, citrusy twist. Perfect for spring and summer bakes.
- Almond Sugar Cookies – Swap out the vanilla for almond extract and top with slivered almonds before baking.
- Cinnamon Roll Cookies – Add 1 tsp of ground cinnamon to the dough and drizzle cooled cookies with a powdered sugar glaze.
- Funfetti Sugar Cookies – Fold in ½ cup of rainbow sprinkles right before wrapping the dough. Kids love these for birthdays!
- Chocolate-Dipped Sugar Cookies – Once baked and cooled, dip the cookies in melted chocolate and sprinkle with crushed nuts or sea salt.
- Spiced Holiday Cookies – Mix in ½ tsp of nutmeg and ¼ tsp of cloves with the dry ingredients for a festive spice profile.
- Marbled Sugar Cookies – Tint half the dough with gel food coloring, twist both colors together, and roll out for a pretty marbled effect.
Each of these starts with the same base dough, so you can batch prep and flavor half one way and the rest another. I do this often when prepping for cookie boxes like I talked about in How to Package Cookies and Fudge for Gifting and it makes your cookie tray look extra special.
Let me know if you’d like these variations styled as separate blog posts too—I can help expand each into its own tutorial!
More Cookie Recipes You’ll Love
Classic Gingerbread Cutout Cookies – The ultimate holiday bake
Chocolate Ginger Sugar Cookies – Rich and soft with deep spice flavor
Amber Gingerbread Cookie Dough – A warm, nostalgic favorite
Easter Sugar Cookies with Royal Icing – Bright and perfect for spring
Pale Gingerbread Cookie Dough – Light in color, rich in spice
How to Freeze Decorated Cookies – Perfect if you’re planning ahead
How to Cut Fudge into Smooth Perfect Pieces – Tips for flawless squares every time
How to Package Cookies and Fudge for Gifting – Show off your baking with beautiful wrapping ideas
Spiced Gingerbread Cookie Dough – Bold flavors for festive treats
Orange Zest Gingerbread Cookie Dough – Zesty and warm
This sugar cookie dough has become a staple in my kitchen. It’s a blank canvas for creativity and a dependable recipe I reach for again and again. I hope it becomes part of your baking traditions too.
Happy baking—and happy decorating!
Classic Sugar Cookie Dough for Cutout Cookies
Video
Equipment
Ingredients
- 2 1/2 cups all-purpose flour sifted
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla Extract
- 1 cup unsalted butter softened
- 2/3 cup sugar
Instructions
- Before starting, measure and prepare all of your ingredients. Sift the flour for best results. This will ensure the process runs smoothly and efficiently.I’m making a double portion here, so feel free to adjust if you’re making a smaller batch.
- In a large mixing bowl, whisk together the sifted flour and salt until fully combined. Set the bowl aside.
- In a medium bowl, whisk together the egg and vanilla extract until smooth and fully combined. Set aside.
- In the bowl of your kitchen mixer, add the softened unsalted butter and granulated sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape down the sides of the bowl with a silicone spatula, then add the egg and vanilla mixture. Continue mixing on medium speed until everything is fully incorporated and the mixture is smooth.
- Gradually add the dry ingredients (flour and salt) to the wet mixture, about 1/3 at a time, mixing on low speed after each addition. Mix until a smooth dough forms.
- Once the dough is fully mixed, divide it into two equal portions. Flatten each portion into a disk and wrap in food wrap.
- Place the dough in the refrigerator to chill for at least one hour. This helps firm up the dough, making it easier to roll and cut, and you can also freeze dough disks for up to three months.
Notes
Nutrition
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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