Old-Fashioned Sugar Cookies

Old-fashioned sugar cookies are simple, buttery, and gently sweet, with crisp edges and tender centers. Made with pantry staples, they’re delicious plain or finished with a sprinkle of sugar. Chill the dough before rolling to make it easier to handle and help the cookies keep their shape in the oven.

Why You’ll Love This Recipe

These classic cookies are easy to customize with your favorite cookie cutters, and their mild vanilla flavor pairs well with frosting, colored sugar, or a cup of coffee or tea. They’re a lovely choice for holidays and celebrations, but simple enough to bake any day.

Ingredients

• 2¾ cups all-purpose flour, plus more for rolling
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar, plus extra for sprinkling
• 1 large egg
• 1½ teaspoons vanilla extract
• 1 tablespoon milk, if needed

How to Make Old-Fashioned Sugar Cookies

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
3. Add the egg and vanilla. Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
4. Make the dough. Add the flour mixture gradually and mix just until combined. If the dough seems dry or crumbly, mix in the milk a teaspoon at a time.
5. Chill. Divide the dough in half and shape each portion into a disk. Wrap and refrigerate for at least 1 hour.
6. Roll and cut. Heat the oven to 350°F. On a lightly floured surface, roll one disk of dough to about ¼ inch thick. Cut into shapes and place them about 1 inch apart on parchment-lined baking sheets. Gather and reroll the scraps as needed.
7. Bake. Bake for 8 to 10 minutes, until the edges are set and just beginning to turn golden. For softer cookies, remove them before the edges brown.
8. Cool. Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack. Sprinkle with sugar before baking, if desired.

Tips for Great Sugar Cookies

• Measure the flour carefully. Too much flour can make the dough dry and the cookies tough. Spoon flour into the measuring cup and level it off, or weigh it if possible.
• Chill the dough. Cold dough is easier to roll and cut, and it’s less likely to spread as it bakes.
• Don’t overwork the dough. Mix only until the ingredients come together, and handle the scraps gently when rerolling.
• Watch the edges. Sugar cookies can go from pale to overbaked quickly. Take them out when the edges are set and the centers still look light.
• Use parchment paper. It helps the cookies bake evenly and makes cleanup easier.

Variations

For a hint of citrus, add 1 teaspoon of finely grated lemon or orange zest with the sugar. You can also sprinkle the cutouts with coarse or colored sugar before baking, or let them cool completely and decorate them with icing.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. Baked cookies can also be frozen for up to 2 months. To make them ahead, wrap the dough well and refrigerate it for up to 3 days, or freeze it for up to 2 months. Thaw frozen dough in the refrigerator before rolling.

With their buttery flavor and familiar, tender crumb, old-fashioned sugar cookies are a timeless homemade treat—ready to enjoy plain, dressed up, or shared with friends and family.