About This Easy Sugar Cookies Recipe

Sugar cookies have been around for centuries, gaining more popularity when sugar became widely available.

Made with flour, sugar, butter, eggs, and vanilla extract, these sugar cookies are super easy to make and taste divine! I love these treats because they are very versatile and can be formed by hand, dropped, or rolled out and cut into various shapes.

With so many sugar cookie recipes available, I’ve found some that don’t taste so good but hold their shape and others that are delicious but spread too much. This recipe, however, allows you to create cut-out sugar cookies with soft centers and slightly crisp edges.

Usually, to prevent the sugar cookies from spreading, the dough must be chilled in the refrigerator for a few hours. Instead, this recipe uses a secret ingredient that eliminates any chilling time, while still allowing your cookies to hold their shape perfectly.

The secret ingredient? Cornstarch!

This white powdery starch is virtually flavorless, and when combined with other flours, can help give more structure to your favorite desserts. Adding just a little bit of cornstarch into your dough will bind with the liquids and make your cookies spread less.

And you don’t have to reserve sugar cookies for Christmas treats. Cut them in your favorite shapes, add some icing of your choice, or tuck into them as is. They’re a quick and easy dessert you can enjoy all year long!

What You Need for This Easy Sugar Cookies Recipe

Ingredient Notes

• Flour: I have used plain/all-purpose flour.
• Butter: I like to use unsalted butter so that I can control the salt quantity. The butter needs to be at room temperature but not too soft.
• Sugar: I have used white granulated sugar.
• Eggs: The eggs need to be at room temperature and not cold from the fridge.
• Baking Powder: It is a leavening agent that helps the cookies rise.
• Cornstarch: It binds with the liquids, gives structure, and makes the cookies spread less.
• Almond Extract: Just a few drops of almond extract give a great, full-bodied almond taste.
• Vanilla Extract: It enhances all the flavors.

Ingredient Substitutions

• Cornstarch: It can be substituted with potato starch.
• Almond Extract: If you don’t have almond extract, you can simply add a little more vanilla extract.

FAQs

How can I store these sugar cookies?

You may store the cookies in an airtight container at room temperature for 3-4 days. In the refrigerator, you can keep them for up to 1 week.

Can I freeze these cookies?

Yes. You may place them in a freezer-friendly bag or container and freeze them for up to 3 months. When ready to eat them, just pull them out from the freezer and leave them on the counter for around 1 hour.

How can I keep the cookie dough from sticking?

The best way to keep the cookie dough from sticking is to roll it between two sheets of parchment paper.

With what can I decorate these sugar cookies?

You can enjoy them as they are, or you may decorate them with royal icing or dip them in melted chocolate.

Print Recipe

Easy Sugar Cookies

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Beginner Prep Time 15 min Cook Time 12 min Total Time 27 mins

Description

Super easy to make and ready within minutes with no chilling time, these cut-out sugar cookies are the perfect quick treats to bake over the weekend!

Yield: 30 cookies

Ingredients

Servings

• 480 g / 4 cups flour
• 40 g / ⅓ cup cornstarch
• 227 g / 1 cup unsalted butter soften at room temperature
• 2 eggs
• 200 g / 1 cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 teaspoon baking powder
• a pinch of salt

How To Make Sugar Cookies Step By Step

1. Sift the flour, cornstarch, baking powder, and salt into a bowl, give it a whisk, and set aside.

   

2. Cream the butter and sugar in a standing mixer on high speed for about 2 minutes. Alternatively, you can do it with a handheld mixer or manually.

   

3. Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract and mix for about 1 minute.

   

4. Add the flour mixture and mix well until everything is incorporated. The dough should be firm but not dry or crumbly.

   

5. Roll a handful of the dough between two sheets of parchment paper until it's about 1 cm or 3/8" thick.

   Roll an embossed rolling pin to make decorative patterns if you wish on your cookies, then cut out shapes with cookie cutters, and place them on large baking sheets lined with parchment paper. Re-roll the remaining dough and continue cutting until all dough is used.

   

6. Bake in a pre-heated oven at 180°C (375°F) for 10 to 12 minutes.

7. Let the cookies cool before serving or before decorating them with icing.

   

Note

• The yield may vary depending on the size of the cookie-cutter used.
• The butter needs to be softened at room temperature but should not be too soft.
• Use a kitchen scale to measure the flour precisely.
• Do not over-mix the dough as it will result in tougher cookies.