Sugar cookies are super easy and fun to make! They can be fully customized with the cookie cutter shape of your choice, and their crisp edges, flat surface, and thick centers mean they are perfect for icing!
These cookies are best made in big batches, and this recipe makes around 36 3-inch cookies which you can keep in an airtight container for a few days or freeze if you plan on eating them later!
Sugar Cookie FAQs
How long do sugar cookies take to bake?
Ovens vary, but these cookies should take 10-15 minutes to bake at 350°F. They are ready when they are golden brown at the edges. It’s best to bake similar-sized cookies on the same sheet for an even bake across the batch. If you are baking 2 sheets at once, swap them around halfway through so they cook evenly.
How do I stop my sugar cookies from burning?
Carefully lining your baking sheet with parchment paper or a silicone baking mat is the best way to prevent burning. Never grease your sheets with butter or oil, as this will make the sugar burn more quickly.
How many sugar cookies can I make in one go?
It will depend on the size of your cookies. This recipe will make 36 3-inch cookies. Half the recipe to make less.
Will it help the bake if I turn on convection?
Convection can make the cookies bake too quickly, burning them.
What type of cookie cutters should I use?
The choice is yours! At Confection Couture, we have a full range of cookie cutters to suit any occasion:
- Shop our Holiday Cookie Cutters
- Shop our Trending and Most Popular Cookie Cutters
- Shop our Cookie Cutters for Special Events and Occasions.
How do you store sugar cookies?
If you are baking your cookies ahead of decorating them, they will keep in the fridge for 2 days in an airtight container. They can also be frozen.
Sugar Cookie Recipe
Ingredients
- 2 cups softened butter
- 2 large eggs
- 2 cups granulated sugar
- 6 cups all-purpose flour
- 2 teaspoons vanilla extract
- Lemon zest (optional)
Instructions:
- Preheat your oven to 350°F. Then, line the baking sheet with parchment paper.
- Cream both the sugar and butter using a paddle attachment.
- Add vanilla, eggs, and the optional lemon zest. Mix on low until fully incorporated.
- Add 2 cups of flour, 1 at a time, until well mixed and all the flour is used.
- When the dough is stuck around the paddle, it is ready to roll.
- Roll the dough to ¼ inch thick and cut with cutters of your choice.
- Bake for 10-15 minutes or until cookies are golden brown at the edges.
- Remove from your oven and cool for around 2 minutes on the tray. After this time has passed, transfer the cookies to a cooling rack.
- Cool fully before icing.