Rolled Sugar Cookies (Perfect for Christmas & Holidays)
These classic rolled sugar cookies are soft in the center, lightly crisp on the edges, and hold their shape beautifully—making them ideal for Christmas cookie cutters, decorating with sprinkles, or icing with royal frosting. This is a foolproof, bakery-style recipe that works every time.
Why You’ll Love This Recipe
- Dough is easy to roll and doesn’t spread
- Perfect balance of buttery flavor & sweetness
- Great for cut-out shapes
- Kid-friendly and freezer-friendly
- Customizable with colors, sprinkles, or icing
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- Food coloring (optional)
- Sprinkles or sanding sugar (optional)
Step-by-Step Instructions
1 Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together for 2–3 minutes until pale, light, and fluffy. This step is key for soft cookies.
2 Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined and smooth.
3 Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
4 Combine Wet & Dry
Gradually add the dry ingredients to the butter mixture. Mix on low speed just until the dough forms.
Do not overmix—this keeps cookies tender.
5 Color the Dough (Optional)
Divide the dough into portions and knead in food coloring until evenly colored.
6 Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
Chilling prevents spreading and makes rolling easier.
Baking the Cookies
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Roll chilled dough on a lightly floured surface to ¼-inch thickness
- Cut shapes using cookie cutters
- Transfer to baking sheet, leaving space between cookies
- Decorate with sprinkles if desired
- Bake for 8–10 minutes, just until edges are lightly golden
- Cool for 5 minutes on the tray, then move to a wire rack
Decorating Ideas
- Dust with powdered sugar
- Ice with royal icing
- Dip half the cookie in melted chocolate
- Add colored sugar before baking
- Sandwich with jam or frosting
Storage & Make-Ahead Tips
- Store baked cookies in an airtight container for 5–7 days
- Freeze unbaked dough for up to 2 months
- Freeze baked cookies for up to 3 months
Time & Nutrition
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Bake Time: 8–10 minutes
- Total Time: ~1 hour 30 minutes
Calories: ~100 kcal per cookie
Yield: ~24 cookies