Sugar Cookies Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and a hand mixer), beat the softened unsalted butter and granulated sugar on medium speed for 2–3 minutes until the mixture is light, pale, and fluffy. Scrape down the bowl as needed.

Add egg and flavoring

Add the large egg and vanilla extract to the butter-sugar mixture and beat on low to combine, then increase speed to medium and mix until smooth, about 30 seconds. Scrape the bowl.

Incorporate dry ingredients and milk

With the mixer on low, add the dry flour mixture in two additions, mixing just until combined after each addition. If the dough seems very stiff, add the milk (2 tablespoons) and mix briefly until the dough comes together into a soft, slightly tacky but manageable dough. Do not overmix.

Chill the dough (recommended)

For easier rolling and cleaner edges, divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). If short on time, you can proceed immediately but chilling helps prevent spreading.

Roll and cut

Lightly flour a clean work surface and rolling pin. Working with one dough disk at a time (keep the other chilled), roll the dough to about 1/4-inch thickness. Dip cookie cutters in flour and press into dough to cut shapes. Transfer cut cookies to the prepared baking sheets, spacing them about 1–2 inches apart. If you prefer round drop cookies, roll dough into 1-inch balls and flatten slightly with the bottom of a glass.

Optional sugar finish

If using rolling sugar, sprinkle a little granulated sugar or colored sugar onto the tops of the cut cookies before baking, or roll each dough ball in granulated sugar prior to placing on the sheet. For a softer finish, dust with powdered sugar after baking and cooling.

Bake

Bake in the preheated 350°F (175°C) oven for 8–12 minutes, depending on size and thickness. Small cookies (approx. 2 inches) usually take 8–9 minutes; larger or thicker cookies can take 10–12 minutes. Bake until the edges are set and just beginning to turn very light golden — do not overbake if you want a tender interior.

Cool

Remove the baking sheet from the oven and let the cookies rest on the sheet for 2–3 minutes to firm up, then transfer to a wire rack to cool completely. If dusting with powdered sugar, wait until cooled and then dust just before serving.

Serve sugar cookies at room temperature. Store cooled cookies in an airtight container at room temperature for up to 5 days. If stacking, place a sheet of parchment between layers. Dough can be refrigerated for up to 2 days or frozen (wrapped) for up to 3 months; thaw in the refrigerator before rolling and baking.