Sugar Cookies
This cut-out Sugar Cookie Recipe is soft but firm. These cookies are perfect for decorating without sacrificing taste. Yum!
This post may contain affiliate links. This means we receive a commission on the sale of certain items. This is at NO additional cost to you. Visit the policies page to learn more.
Sugar cookies are the ultimate holiday cookie. Not just Christmas but any holiday or event because they can be cut into shapes and decorated. They have a basic but sweet flavor that pretty much everyone will enjoy.
Ingredients, Substitutions, & Budget
This total recipe costs $3.40 to make. It makes about 24 cookies (depending on cookie cutter size) which works out to $0.14 per cookie.
Your grocery costs are probably different than mine. Location, shopping habits, seasonal availability, and other things can all have a major impact on the cost of food. Find out how I calculate what a recipe costs.
Sugar Cookie Ingredients
There are 8 ingredients in this dish.
Butter ($1.56)
Butter is the most expensive thing in this recipe.
Butter is the best for baking because it adds flavor, creates a good texture, and provides richness.
The best substitute would be margarine (same amount). If your biggest concern is shape, margarine might be better than butter.
Another good substitute is shortening (same amount). Your best bet is to get a butter flavored shortening.
Other decent substitutes include:
- Pumpkin Puree (use ¾ cup for every cup of butter called for)
- Applesauce (use half as much butter)
- Greek Yogurt (use the same amount as butter)
7 More Ingredients
- Flour ($0.72): I use unbleached all-purpose flour.
- Baking Powder ($0.02)
- Salt ($0.01)
- Sugar ($0.18): sugar cookies wouldn’t be sugar cookies without plain white granulated sugar.
- Egg ($0.31)
- Vanilla ($0.51)
- Almond Extract ($0.09): you can skip almond extract
Equipment & Plating
These cookies use basic cookie making equipment.
Stand Mixer
You’ll use the paddle attachment for this recipe.
You need to cream together butter and sugar for sugar cookies. A stand mixer makes this easy because you can set it up and then do something else for the few minutes.
If you don’t have a stand mixer, you can use a handheld electric mixer. You can try to cream butter & sugar by hand but it’s going to take a long time and a lot of vigorous beating.
Small Tools
To make this recipe, you’re going to want the following small tools:
- Sheet Pans: needed to bake your cookies in the oven.
- Food Scale (or Measuring Cups & Spoons): useful for measuring your ingredients.
- Cookie Cutters: choose your favorite shapes or ones to match the occasion.
Looking to stock your kitchen with the best equipment? Learn about the best kitchen tools you should own!
What Goes With Sugar Cookies?
ICING! If you want to decorate your cookies, you’ll need some icing. Try one of these popular icing types:
- Royal Icing: the most popular choice. An edible icing made from egg whites or meringue powder. It dries hard (although takes several hours to do so) and is very versatile.
- Buttercream Frosting: is made of butter and powdered sugar. It’s delicious and versatile but it doesn’t dry hard so it needs to be handled carefully.
- Fondant: an edible sugar dough (although a lot of people dislike the taste. It’s easy to use, versatile, and lasts.
Sugar cookies are a pretty standard holiday cookie and I often make them with Gingerbread Cookies and Butter Cookies.
Got Leftovers?
I don’t usually have leftover sugar cookies. I only make them for a reason and give them out (usually as Christmas Cookie Boxes).
- Freeze then Bake: sugar cookie dough can be frozen (either in a blob or as cookies) and then baked. They’re best refrigerated overnight before shaping/baking.
- Freeze after Baking: you can freeze baked cookies. Allow them to come to room temperature naturally before eating. They’re best if eaten within a month.
- Repurpose: Use your leftover sugar cookies in a different recipe. Add them to a trifle, use them as a pie crust, experiment and enjoy!
Sugar Cookies
Equipment
Ingredients
- 170 g Butter ($1.56)
- 150 g Sugar, white granulated ($0.18)
- 283 g All-Purpose Flour ($0.72)
- 2 g Baking Powder ($0.02)
- 2 g Salt ($0.01)
- 1 Egg ($0.31)
- 17 g Vanilla Extract ($0.51)
- 3 g Almond Extract ($0.09)
Instructions
- In mixer bowl, cream together butter and sugar using the paddle attachment.170 g Butter, 150 g Sugar, white granulated
- Meanwhile, in a separate bowl, mix together flour, baking powder, and salt. Set aside.283 g All-Purpose Flour, 2 g Baking Powder, 2 g Salt
- Once butter and sugar is creamed, add egg, vanilla, and almond. Beat on high speed until combined (about 1 minute).1 Egg, 17 g Vanilla Extract, 3 g Almond Extract
- Gradually add the dry ingredients and mix on low until combined.Note: this is a soft dough. However, if it seems too sticky for rolling you can add a spoonful of flour.
- Divide the dough in half. Roll each half until it’s about ¼”/6mm thick.Wrap dough pieces in plastic wrap or aluminum foil.Note: you can wrap them separately OR put a lightly floured piece of parchment in between and wrap them stacked together.
- Refrigerate for 2+ hours (up to 2 days).
ONCE CHILLED
- Preheat oven to 350*F. Arrange rack in middle of oven. Line sheet pans with parchment paper or silicon baking mats.
- Remove one piece of dough from refrigerator. Using a cookie cutter, cut dough into shapes. Re-roll remaining dough and continue cutting shapes. Repeat until all dough is used.Repeat with second piece of dough.
- Arrange cookies on a baking sheet about 3”/7cm apart.
- Bake for about 11 minutes. Cookies should be lightly browned around the edges.Note: if your oven doesn’t cook evenly, rotate your cookie sheets halfway through.
- Cool on baking sheet for 5 minutes then transfer to wire racks to cool completely.
- Decorate & enjoy!
Notes
- Royal Icing: the most popular choice. An edible icing made from egg whites or meringue powder. It dries hard (although takes several hours to do so) and is very versatile.
- Buttercream Frosting: is made of butter and powdered sugar. It’s delicious and versatile but it doesn’t dry hard so it needs to be handled carefully.
- Fondant: an edible sugar dough (although a lot of people dislike the taste. It’s easy to use, versatile, and lasts.
Enjoy Your Sugar Cookies!
Did you make this sugar cookie recipe? How did it turn out? What changes did you make? Share your thoughts in the comments!
Until next time. Xoxo