Sugar Cookies

Total Time:
2 hr 24 min
15 min
2 hr
9 min

about 3 dozen-2 1/2 inch


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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4.3 882
These were horrible.  Dry no flavor.  Hard to handle. item not reviewed by moderator and published
Ok, not great though. They are missing something. I will keep looking. item not reviewed by moderator and published
Everyone loved these cookies. Im getting requests for every occasion. The school wants 168 for valentines day... be careful who you give these to :-) item not reviewed by moderator and published
I was skeptical about trying these due to the mixed review and the fact that I'd never worked with actual dough before. I don't have a stand mixer, so I just used a handheld beater and that worked well (though it did take a little elbow grease at times). I didn't have any difficulty whatsoever with the dough falling apart - it was a good balance between sticky and delicate. I only let it rest for thirty minutes, then rolled it out and used various cookie cutters to make shapes. Every shape held up, and I baked them on a greased AND well-floured baking sheet that I cleaned and re-greased/floured between each batch. This recipe yielded about 30 cookies. They came out fantastic! This is the best sugar cookie recipe I've ever had. They aren't extraordinarily sweet, which is good for my diabetic family members. The texture was firm yet moist and they held up to thick, heavy whipping cream-based frosting without getting soggy. I'll be making these again for sure! item not reviewed by moderator and published
Best sugar cookie recipe! item not reviewed by moderator and published
Awesome using powdered sugar instead of flour item not reviewed by moderator and published
Refrigerated longer than 2 hours... it was more like 12 hours... When baked, the cookies did not maintain their shapes. However, they were the BEST TASTING sugar cookies that I've ever made!! item not reviewed by moderator and published
I LOVE AB. I always go to his recipes first. This cookie dough was a little crumbly but came together with some firm presses. I took the advice of some comments here and used a little vanilla in it. They came out beautiful with very little change of shapes we cut. Be sure to use parchment or wax paper for easy cleaning/ removal. And I also rolled mine out in flour. item not reviewed by moderator and published
AB is my go-to recipe guy, but not this time! My biggest problem came with getting the cookies OFF the cookie sheet. **If you are making these and using metal pans, USE PARCHMENT PAPER.** I happened to be out of parchment paper, and it's not something I generally keep in the house....I use non-stick spray. After rolling these out on conf. sugar (as directed by the recipe) and putting them on my greased cookie sheet, baking them, and allowing them to cool for 2 minutes, I was unable to get MOST of them off the pan in one piece. Yep. STUCK. GLUED is more like it. I DID discover the problem. After rolling them on the sugar, there was a LAYER of it on the bottom of the cookies. When the SUGARED side was placed down on the sheet, it mixed with the cooking spray and basically melted it to the pan. So. If you are like me and don't have parchment paper, PUT THE SUGARED SIDE UP and remove your cookies from the sheet when you take them out of the oven. item not reviewed by moderator and published
Love this recipe as a base. Even works at high altitude, which is a plus. I add vanilla extract and a drop of lemon extract for a "fresher" taste. They don't spread and the shapes stay sharp. I do frost them with buttercream icing, which unfortunately makes them soft. But, that's the way the family likes them. Winner! item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies