Sugar Cookies

Photo by Lucas Allen
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  • Makes 36 medium cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 180 calories
    • Calories 55 calories from fat
    • Fat 11 g
    • Sat Fat 7 g
    • Cholesterol 39 mg
    • Sodium 43 mg
    • Protein 2 g
    • Carbohydrate 21 g
    • Sugar 8 g
    • Fiber 1 g


  1. Check 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
  2. Check 1/4 teaspoon baking soda
  3. Check 1/4 teaspoon kosher salt
  4. Check 1 cup (2 sticks) unsalted butter, at room temperature
  5. Check 3/4 cup granulated sugar
  6. Check 1 large egg
  7. Check 1 teaspoon pure vanilla extract
  8. Check Coarse sanding sugar or turbinado sugar (optional)


  1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
  2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
  4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
  5. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
  6. Store in an airtight container at room temperature for up to 1 week.