easy sugar cookies

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Kitchen Crew
By Kitchen Crew

Buttery and sweet with crisp edges and a soft center, sugar cookies are a year-round favorite. We’re sharing an easy sugar cookie recipe that uses a combination of baking powder and baking soda to help the cookies hold their shape. This means they don’t require too much flour, so the buttery flavor shines bright. Also, this recipe doesn’t have to be chilled as long as others. So, this cuts down on preparation time. Perfect for Christmas, you can also make these for Easter, baby showers, or birthdays by swapping cookie cutters. Decorate with bright-colored royal icing and candies. Get creative!

serves 24 cookies
prep time 45 Min
cook time 12 Min
method Bake

Ingredients For easy sugar cookies

  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
    granulated sugar
  • 1 lg
  • 1 tsp
    vanilla extract

How To Make easy sugar cookies

  • 1
    Sift together the flour, baking powder, and baking soda. Set aside.
  • 2
    Cream together butter and sugar.
  • 3
    Add egg and vanilla to the butter and sugar mixture. Mix until just combined.
  • 4
    Gradually add flour mixture until just combined.
  • 5
    Form two equal-sized discs of dough. Wrap in plastic and put into the fridge for 30 - 60 minutes.
  • 6
    Preheat the oven to 350 degrees. Remove one disk of dough from the fridge and roll it out between two pieces of parchment paper to 1/4-inch thickness.
  • 7
    Use your favorite cookie cutters to cut into different shapes.
  • 8
    Remove the dough from around the cut-out shapes. Wrap the scraps back up and put them back in the fridge.
  • 9
    Slide the parchment paper onto a cookie sheet. Bake for 10 -12 minutes.
  • 10
    Remove the pan from the oven. Let the cookies cool on the pan for 5 minutes.
  • 11
    Then remove the cookies to cool completely on a wire rack. Repeat with the other disk and scraps of dough.
  • 12
    When your cookies are cooled, decorate them with your favorite icing and decorations.