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A Classic Sugar Cookie Recipe

Looking for a sugar cookie recipe? ‘Tis the season to roll, cut, bake and decorate – our kitchen has been a virtual cookie factory for the past couple weeks, my son hosting a cookie party for his besties, then making and decorating more for a list of his grade 1 friends. If you’re looking for a simple, classic rolled sugar cookie that’s easy to make, bake and decorate, this is it. It also happens to be delicious.

There are plenty of ways to customize a plain sugar cookie – add finely grated orange or lemon zest along with the butter and sugar, or add a pinch of cinnamon along with the dry ingredients. For chocolate sugar cookies, swap 1/4 cup of the flour for cocoa.

This dough can be made ahead and refrigerated for up to three days, or wrapped well and frozen for up to 6 months.

Classic Rolled Sugar Cookies

1 cup butter, at room temperature
1 cup sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt


In a mixing bowl, beat the butter and sugar until pale and fluffy. Add egg and vanilla; beat well.

In a small bowl, stir together the flour, baking powder, baking soda and salt; add to the butter mixture and beat on low or stir by hand until you have a soft dough. Flatten into a disk, wrap in plastic and refrigerate for an hour, or up to a day or two.

When ready to bake, roll the dough out on a lightly floured surface until it’s about 1/4″ thick. Cut into desired shapes and transfer to an ungreased sheet with a thin spatula. Bake at 350 F for 10-12 minutes, until pale golden. Cool completely on a wire rack before decorating. Makes 2-3 dozen cookies.

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