Sugar Cookie Dough

This sugar cookie dough keeps it's shape when baked, is buttery and crisp, and tastes just as great unadorned as it does with icing. It's our go-to recipe for rolled, cut-out cookies.

Yield: Approx. 30 cookies

3 cups all purpose flour 

1 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, softened

1 cup granulated sugar 

1 large egg

2 tsp vanilla extract


Whisk together the flour, baking powder and salt. In the bowl of a stand mixer, cream the butter and sugar on medium high speed until light and fluffy. Switch the mixer to low and add the egg and vanilla. Stop and scrape down the bowl and then continue to mix on low until incorporated. Gradually add the flour mixture and mix just until the dough forms, scraping down the bowl as necessary. Wrap in plastic wrap and refrigerate until very firm; 3 hours or overnight.

Let the dough stand at room temperature for 10 minutes before rolling. Roll dough on a lightly floured surface to a 3/8"-1/4" thickness. Cut out shapes and place them on a parchment lined tray and refrigerate for 20 minutes. Bake at 350 degrees for 12-14 minutes or until the cookies are just very lightly browned around the edges.

This dough can be frozen for up to 3 month.

Baked and undecorated cookies can be frozen between sheets of wax paper in a snap lid container for up to 3 months.


• Use only half the dough at a time and keep the rest in the fridge to make handling the dough more manageable.
• Roll your cookie dough on a silicone mat to make rolling easier
• Lightly flour underneath and on top of the dough, as well as your rolling pin to keep sticking to a minimum.
• Use a bench scraper to lift and transfer cookies
• Don't skip the step of refrigerating the cookies after they are cut out. This will help them keep their shape.