Buttery, rich, and delicate; these are our favorite sugar cookies.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Sift flour, cream of tartar, baking soda, and salt together in a large bowl.

  • Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.

  • Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.

  • Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

Cook's Note:

Dough can be refrigerated up to 2 days. Or, if you like, you can make the dough, pat it into a few disks, wrap it well, label, and freeze for up to 3 months. Thaw in the fridge, then roll out.

Nutrition Facts

311 calories; protein 3.6g 7% DV; carbohydrates 38.7g 13% DV; fat 16g 25% DV; cholesterol 56.2mg 19% DV; sodium 192.1mg 8% DV. Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2014
I just bought a new set of cookie cutters and I just HAD to try them NOW lol. These cookies are DELICIOUS!!!!! The only change I made was that I needed a bit more flour so I used about 1/4 cup extra and that was perfect. Oh and I didn't measure the vanilla but I think I used closer to 1 tsp (the more the better IMO). The dough was super easy to work with but if you think it's a little too soft just throw it in the fridge for about 30 minutes and that should do the trick. I've made lots and LOTS of cut out/sugar cookies and this recipe is one of the best that I've tried. I halved the recipe and got 26 cookies which is perfect for us. They did not spread which was something I was worried about so YAY!!!! They did puff a bit but once they began to cool they settled back down. This recipe was just what I was looking for...simple to make easy to roll kept their beautiful shape and were tender buttery goodness. I will def be using this recipe...A LOT YUM YUM YUM!!!!!!!!!!!! Thanks for sharing.:) Read More
(38)

Most helpful critical review

Rating: 2 stars
02/21/2015
Way too much flour. I have a huge bowl of crumbly dough that has no chance of sticking together. Read More
(5)
98 Ratings
  • 5 star values: 80
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/06/2014
I just bought a new set of cookie cutters and I just HAD to try them NOW lol. These cookies are DELICIOUS!!!!! The only change I made was that I needed a bit more flour so I used about 1/4 cup extra and that was perfect. Oh and I didn't measure the vanilla but I think I used closer to 1 tsp (the more the better IMO). The dough was super easy to work with but if you think it's a little too soft just throw it in the fridge for about 30 minutes and that should do the trick. I've made lots and LOTS of cut out/sugar cookies and this recipe is one of the best that I've tried. I halved the recipe and got 26 cookies which is perfect for us. They did not spread which was something I was worried about so YAY!!!! They did puff a bit but once they began to cool they settled back down. This recipe was just what I was looking for...simple to make easy to roll kept their beautiful shape and were tender buttery goodness. I will def be using this recipe...A LOT YUM YUM YUM!!!!!!!!!!!! Thanks for sharing.:) Read More
(38)
Rating: 5 stars
06/28/2017
I am a Cookie Decorating Instructor and I have always used and given to my students a recipe from a very good Cookie Decorating Book. I compared the two recipes and they were almost identical EXCEPT for the baking soda and cream of tartar. My usual recipe does not have those two ingredients . What a difference these two make. The cookies did not spread and they seem lighter in taste. This is my new favorite recipe. A hint for bakers to roll cookie dough. Roll between two sheets of PARCHMENT paper right after mixing. You can use long dowel rods 1/4" on each side of your parchment. paper to get perfect thickness cookies. I use perfection sticks purchased on line for this purpose. The sticks come in three thicknesses for different doughs. Refrigerate sheets of dough until cold. Cut out your cookies and move to baking sheet while cold. You can reroll the cookie dough . WAX PAPER does NOT work for rolling the dough. Read More
(35)
Rating: 5 stars
12/19/2014
Finally, after years and countless batches of trying to make the perfect sugar cookie, this recipe delivers on all my expectations! They are buttery, crispy and just plain delicious! They certainly don't need frosting but taste amazing either way. Thank you for sharing! Read More
(23)
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Rating: 5 stars
12/20/2014
Great easy recipe! I got about 60 cookies out of it using mixed christmas cookie cutters! Made them with my toddler! Read More
(12)
Rating: 5 stars
12/11/2014
Best Sugar Cookie EVER! I'm a Family and Consumer Science teacher so I bake a lot. I've never had much luck with cutout cookies but saw this recipe in the Allrecipes magazine and thought I'd give it a try. BEST RECIPE EVER- came out perfect. Followed recipe exact. Did try the alteration it suggested with coconut almond extract and sliced almonds. Make sure to use angel flake coconut like it says- "regular" coconut you normally get in the store doesn't work very well. Tasted good- weren't pretty though. Read More
(9)
Rating: 5 stars
12/13/2014
After I read the Dec/Jan issue of the magazine I just had to try. I made this with the cherry/oat ginger and chocolate/malt mix-ins. My two teen boys said they were too close to call a winner because they are all so good! I also froze half of each flavored dough to use closer to Christmas in a snap. This is a keeper. Thank you for this recipe. It's perfect! Read More
(6)
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Rating: 2 stars
02/21/2015
Way too much flour. I have a huge bowl of crumbly dough that has no chance of sticking together. Read More
(5)
Rating: 5 stars
12/05/2014
I would have given these a 4 star because they don't keep their shape as well as I'd like. And they weren't as easy to handle as another recipe I've used for the last few years because of the stickiness. But my tasters all loved the flavor of these. You can't argue with success! So I have to thank you SandyG! Read More
(5)
Rating: 5 stars
07/22/2015
I made a half recipe and got 41 nicely sized cookies out of it. I did double the vanilla and used Imperial Margarine just like my grandmother used to. In fact this recipe is very similar to hers (hers had a bit more flower and salt). Definitely chill at least 4 hours if it is kind of warm outside. I went overnight and had to re-chill the dough before rolling out a second time. These resulted in a crisp cookie (the thinner rolled ones) and the slightly thicker puffed up nicely. Both held up well to icing. Read More
(4)