This recipe inspired by Cookies & Cups was a hit at holiday gatherings this year. While baking stresses me out more than cooking does, it was well worth the tiny bit of extra effort to make these simple sugar cookies. Everyone enjoyed them quite a bit! Even my nephew made a very sweet comment about them as we were eating dessert, which is one of the highest compliments I can be given.

So, even if you’re not a baker or if you don’t necessarily feel comfortable in the kitchen, these are still easy enough to make and impress your family and friends. I decided to decorate them with holiday-themed sprinkles but you can also add icing if you prefer.

Simple Sugar Cookies

Ingredients (24 Cookies)

2 cups (4 sticks) Cold Butter, cubed
2 cups Granulated Sugar
3 tsp Vanilla or Almond Extract
2 Eggs
3 tsp Baking powder
½ tsp Salt
6 cups All-Purpose Flour
Holiday Themed Sprinkles, if desired

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Mix the butter and sugar at medium speed in the bowl of your stand mixer with the paddle attachment until light and fluffy, for about two minutes.

Add in the eggs, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.

Turn the mixer speed to low and add the flour, mixing until the dough comes together. If you’re preparing the dough ahead of time, you can freeze it for later. Simply wrap the dough in plastic wrap then place in a ziploc bag.

Divide the dough into 3 sections and roll the dough to 1/3 inch thick on a floured working surface. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1½ inches apart.

If you are baking the dough in batches, keep the unused dough in the refrigerator until ready to use to prevent it from getting too warm.

Bake cookies for 8-10 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Notes

Using cold butter is fine! You mix the butter and sugar together for 2 minutes, so everything warms up enough in the process. Just make sure to scrape the sides of the mixing bowl as necessary so everything is combined evenly.

Using a stand mixer is advised due to how it may get harder to mix with the amount of flour used.

Divide the dough into sections before rolling it out and refrigerate the other portions as you work with one. Each portion can be a different cookie cutter shape and baked in separate batches which is advised for even baking.

Do You Need to Chill Sugar Cookie Dough?

I’m quite accustomed to needing to chill the dough but sometimes, I get impatient. (Especially around the holidays when it’s probably not the only thing you’re making). You don’t need to chill this dough. However, if you’re using a more detailed cookie cutter, you can roll out the dough, cut the cookies, and pop them in the fridge for about half an hour.

Storage

Store your cookies in an airtight container on the counter at room temperature. They will keep for up to 5 days. If you wish to freeze the cookies, allow them to cool completely then transfer to a Ziploc bag or container. Use parchment paper to separate layers if needed. If you freeze them, it should be done before decorating them. These will last for about 30 days in the freezer.

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