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+ servings

Sugar Cookie

This is the best recipe for cut out sugar cookies. They won't spread and they keep their shapes.
Course Cookies, Dessert
Cuisine American
Keyword Cookie, Cookie recipe, Sugar Cookie
Prep Time 30 minutes
Cook Time 8 minutes
refrigerate 1 hour 10 minutes
Total Time 1 hour 18 minutes
Servings 30 medium size cookies
Calories 165kcal
Author Janine Waite


  • 2 cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 2 eggs large
  • 5 cups all-purpose flour
  • 3 tsp vanilla extract
  • 1 tsp salt


  • Cream the butter and sugar together until light and fluffy. This takes about one minute on low speed.
  • Add eggs and vanilla and mix well.
  • Mix flour and salt in a separate bowl.
  • With your mixer on the lowest speed, slowly add flour mixture to the butter. Mix for 30 seconds until the dough is thoroughly incorporated.
  • Divide dough into two parts. Place each between two pieces of parchment paper.
  • Roll out each set of dough. I rolled mine out to a 6 mm thickness, but it is whatever thickness you prefer.
  • Transport each cookie dough to a cookie sheet.
  • Refrigerate the cookie doughs for 1 hour.
  • Preheat oven to 350°
  • Take chilled cookie dough and cut out cookie shapes and place the cookies on a parchment lined cookie sheet.
  • Place cut out cookies back in the fridge for about 10 minutes.
  • Reroll extra dough and place cut out cookies back in the fridge for 10 minutes.
  • Remove chilled cookies from fridge and bake for 8-10 minutes.
  • With the extra dough reroll and chill for 10 minutes. The colder the cookies the better they keep their shape when baking. I hope this makes sense.


Serving: 1cookies | Calories: 165kcal | Carbohydrates: 13g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 9mg | Sugar: 13g | Vitamin A: 394IU | Calcium: 6mg | Iron: 1mg