There’s something charmingly nostalgic about the scent of sugar cookies wafting from the oven, warming the kitchen with vanilla-laced sweetness. These Rolled Sugar Cookies are not your average holiday treats—they’re soft-centered, lightly crisped at the edges, and flavored with just the right touch of vanilla for a cookie that’s as fun to eat as it is to decorate. Whether you’re making these with kids, prepping a holiday platter, or simply indulging your inner cookie monster, these golden gems deliver on every front.
Sugar cookies have stood the test of time because of their delicious versatility. They adapt beautifully to all seasons and celebrations, making them a staple in any baking arsenal. This revamped version brings in a few subtle upgrades for improved texture and flavor while preserving that classic cut-out cookie charm.
We’ve adjusted the sugar-to-butter ratio to enhance the richness without overpowering the sweetness, and a little extra chill time helps the dough firm up perfectly for clean shapes. And let’s not forget: the dough is delightfully easy to work with, even for tiny helping hands.
Unlike some rolled cookies that end up dry or crumbly, this recipe maintains a soft interior thanks to the balance of eggs and butter. Plus, the touch of salt sharpens the overall flavor, rounding out the sweetness in every bite.
One of the best parts? This dough rolls out like a dream. Lightly dust your counter with flour, and you’ll find the dough pliable and cooperative, whether you’re using traditional cutters or crafting your own fun shapes.
The key here is the rest period. Letting the dough chill for at least an hour—or better yet, overnight—allows the flour to fully hydrate and the flavors to meld. It also helps the cookies hold their shape beautifully in the oven.
Once baked, these cookies are golden and slightly puffed, with crisp edges that contrast with the tender middle. They cool into the perfect canvas for your most creative decorating adventures, from simple icing and sprinkles to full-on edible art.
Best of all, these cookies stay fresh and tender for days, making them ideal for make-ahead baking or gifting. They also freeze like champs, either baked or as raw dough.
You’ll love how this recipe gives you total control over thickness. Thinner cookies bake up crispier, while thicker ones stay chewy—just tailor the rolling to suit your cravings.
Great with coffee, tea, or dunked in milk, they’re equally at home on a holiday dessert tray or tucked into a lunchbox. One bite, and you’ll see why this is the only sugar cookie recipe you’ll ever need.
Bake a batch on a quiet weekend or make it part of your festive family tradition—these cookies never go out of style.
Servings: Makes about 48 cookies (depending on size)
Time:
Prep Time: 20 minutes (plus chilling)
Chill Time: 1 hour (minimum) or overnight
Cook Time: 6 to 8 minutes
Total Time: Approx. 1.5 to 2 hours
Ingredients:
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 teaspoons baking powder
- 5 cups all-purpose flour
Instructions:
- In a large mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir dry ingredients into the wet mixture until a soft dough forms.
- Divide dough into two disks, wrap in plastic wrap, and chill for at least 1 hour or overnight.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disk to about 1/4 to 1/2 inch thickness.
- Cut out shapes with your favorite cookie cutters and transfer to prepared baking sheets, spacing cookies 1 inch apart.
- Bake for 6 to 8 minutes, or until the edges are just turning golden.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate with icing, sprinkles, or your favorite toppings.
Tips:
- Always chill the dough; it makes rolling easier and keeps shapes from spreading.
- Roll between parchment sheets for less mess and perfect thickness.
- To freeze, wrap raw dough disks in plastic wrap and seal in a zip-top bag. Thaw in fridge overnight before rolling.
- Bake similar-sized cookies together to ensure even baking.
Why You’ll Love This Recipe:
- Ideal for decorating
- Keeps its shape beautifully
- Soft, rich, and buttery flavor
- Versatile for any season or occasion
- Freezer-friendly
These Rolled Sugar Cookies are your go-to recipe for buttery, classic sugar cookies that hold their shape, taste divine, and decorate like a dream. With easy-to-follow instructions, adaptable flavor, and a satisfying bite, they’re everything a sugar cookie should be and more.
Rolled Sugar Cookies
Ingredients
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups unsalted butter softened
- 2 teaspoons baking powder
- 5 cups all-purpose flour
Instructions
- In a large mixing bowl, cream together softened butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir dry ingredients into the wet mixture until a soft dough forms.
- Divide dough into two disks, wrap in plastic wrap, and chill for at least 1 hour or overnight.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disk to about 1/4 to 1/2 inch thickness.
- Cut out shapes with your favorite cookie cutters and transfer to prepared baking sheets, spacing cookies 1 inch apart.
- Bake for 6 to 8 minutes, or until the edges are just turning golden.
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate with icing, sprinkles, or your favorite toppings.
Notes
- Always chill the dough; it makes rolling easier and keeps shapes from spreading.
- Roll between parchment sheets for less mess and perfect thickness.
- To freeze, wrap raw dough disks in plastic wrap and seal in a zip-top bag. Thaw in fridge overnight before rolling.
- Bake similar-sized cookies together to ensure even baking.
