Sugar Cookies for Decorating (and eating)

Total Time:
3 hr 40 min
20 min
3 hr
20 min

4 dozen 2 1/2-inch cookies, depending on shape

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla paste or vanilla extract
  • Whisk the flour, baking powder, and salt in a medium bowl.

  • Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.

  • Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

  • Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.

  • Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)

  • Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.

  • Copyright 2007 Television Food Network, G.P. All rights reserved

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4.2 14
absolutely love it! baked it with my 5 yr old niece. (prepped everything before hand. found mixing the dry ingredients with the wet a little hard but with some patience, it comes out perfect!. in order to avoid sticking and having to use extra flour and sugar, i just wrapped parchment paper around my rolling pin,and placed a sheet on the counter. WALA NO STICK! item not reviewed by moderator and published
Delish!!! I recommend this recipe to ANYONE, It's sooo simple and tasty I just know I'm gonna make these a trillion more times! item not reviewed by moderator and published
I followed this recipe to a T. After the dough cooled it was almost two sticky to work with. Took tons and tons of flour not to have it stick to the board and rolling pin. I will be trying the next one. item not reviewed by moderator and published
I made these cookies with my 13 year old daughter and they turned out perfect. I did not seperate the dough before refridgerating, I just left it all in the mixing bowl and took out a small amount to work with and returned the bowl to the refridgerator. item not reviewed by moderator and published
This cutout cookie is now my go to recipe. It does have extra steps and takes some time to make, but the outcome is worth it. I made one and a half times the recipe, but still only used 2 eggs. I found the dough very easy to work with. It made 50 (3") hearts. item not reviewed by moderator and published
This as other sugar cookie recipes on this site don't work. They do not harden enough for rolling out and cutting into shape. I had to add more flour, causing me to add more sugar--waste of time and money. item not reviewed by moderator and published
delish if added an extra cup of sugar from previous reader. but i thought it was a lot of work. the recipe on the bag of flour would be easier. i thought it was going to be fun with my 2 yr old for v day, bit instead it was work. item not reviewed by moderator and published
My grandaughters and I just got finished baking these sugar cookies for Valentines Day. They were fun, easy and yummy. Great cookie. item not reviewed by moderator and published
I made these for Valentine's Day with my 4 year old last night. We bake a lot, and have tried many recipes for this type of cookie, you know the ones you want to decorate for a specific occasion. Well, they are the BEST COOKIES EVER! They taste like my favorite bakery style cookie. SO good! I changed just a little bit: I used only 1 egg and 2 1/4 cups of flour, then iced them when cool. item not reviewed by moderator and published
This is the 1st time I made sugar cookies from scratch and they came out amazing! I followed all the directions except I only baked mine for 10 minutes. I don't like hard cookies and at 10 mins. they were done but soft! Maybe the dough wasn't the proper thickness though. For the frosting I used one of Giada's recipes. ( 1lb powdered sugar, 1 stick unsalted butter, 1 tsp. vanilla and 1/4 cup water + food coloring) They are really good and will for sure make them again, and again, and again.... Happy baking!! item not reviewed by moderator and published
recipe is easy to follow and the cookies turned out perfect. they were a hit! item not reviewed by moderator and published
These cookies were good but not sweet enough item not reviewed by moderator and published
I made these with my grandsons. The dough was very runny, too runny to firm up in the refridgerator. I added an extra cup of flour and 1/2 cup of sugar. They came out terrific! I also baked them at 350 for about 12 minutes. You could also just use one egg and leave the measurement as written. I have tried many sugar cookie recipes and like this on adjusted very much. Joanna item not reviewed by moderator and published
This is an excellent recipe for frosting cookies for Christmas - one of the best I have had success with. . . item not reviewed by moderator and published

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