Ingredients
For the Cookies
1 1/2 cups butter, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
These ingredients follow the same structure as many popular rolled sugar cookie recipes that rely on a creamed butter-and-sugar base, eggs for richness and structure, vanilla for flavor, and a flour–baking powder–salt mixture for a dough that rolls cleanly and bakes evenly. The relatively high flour content and added baking powder help the cookies hold an even thickness and soft interior rather than spreading thin and crisp.
How to make the dough
To make the dough, start by creaming the softened butter and sugar together in a large mixing bowl until light and fluffy, which incorporates air and gives the cookies a more tender crumb. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until fully combined, building a smooth, emulsified base.
In a separate bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed. Gradually add this dry mixture to the butter mixture, mixing just until a soft but not sticky dough forms; overmixing can make the cookies tougher and cause more spread. Divide the dough into 2–3 portions, press each into a disc, wrap tightly in plastic wrap, and chill for at least 1–2 hours or overnight so the dough firms up and the flour hydrates, which greatly improves rolling and shape retention.
Rolling, cutting, and baking
When you are ready to bake, preheat the oven to 400°F (200°C) and line baking sheets with parchment paper for easy release and even browning. Lightly flour your work surface and rolling pin, then roll one portion of dough at a time to about 1/4-inch thickness, which is a common recommendation for soft, thick cut-out cookies that hold detail without overbaking.
Use your favorite cookie cutters to cut shapes, dipping them in flour as needed so they release cleanly from the dough, then transfer the cut cookies to the prepared baking sheets, spacing them slightly apart. Bake for about 6–8 minutes, or just until the edges are barely starting to turn golden; pulling them from the oven before they brown deeply keeps the centers soft and allows them to finish setting on the hot baking sheet for a few minutes before moving to a cooling rack.
Decorating ideas
Once fully cooled, these Rolled Sugar Cookies are ready for decorating, and their smooth, flat tops make them an ideal canvas. Classic royal icing gives a crisp, glossy finish that dries firm enough for stacking and detailed piping, while buttercream frosting makes for a softer, more indulgent texture and is especially popular for thick swirls and borders.
You can finish the cookies with sprinkles, sanding sugar, or edible glitter for sparkle, or drizzle melted chocolate over set icing for extra flavor and contrast. Because the flavor is mild and buttery, these cookies pair well with many color schemes and themes, from Christmas trees and snowflakes to hearts for Valentine’s Day or simple monogrammed circles for parties.
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