Introduction

These classic sugar cookies are buttery, tender, and delightfully simple to make. Perfectly sweet and crisp around the edges, they’re great for any occasion or just a sweet treat with your afternoon tea.

Classic Sugar Cookies Recipe - Recipe Image

Ingredients

100g unsalted butter, softened
100g caster sugar
2 large eggs
1 tsp vanilla extract
25g cornflour
250g plain flour

Instructions

Step 1: Beat the softened butter and caster sugar together with an electric whisk for 4 minutes until the mixture is light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 3: Whisk in the cornflour and plain flour until the dough comes together.
Step 4: Place the dough between two sheets of baking parchment and roll it out to a thickness of 6mm using a rolling pin. Chill in the fridge for 30 minutes.
Step 5: Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 6: Remove the top parchment layer and use a 6cm round cutter (or any shape you prefer) to stamp out cookies from the dough. Re-roll offcuts to use all the dough.
Step 7: Arrange the cookies on a baking sheet lined with parchment, spacing them about 2cm apart. You may need two baking sheets.
Step 8: Bake for 7-10 minutes until the edges are lightly golden. Let them cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a hint of citrus, add a teaspoon of lemon or orange zest to the dough before chilling.
Try sprinkling a little sugar on top before baking for extra sparkle and crunch.
Use colored icing or sprinkles to decorate once the cookies have cooled for festive occasions.

Storage

Store sugar cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Reheat gently in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder or baking soda in this recipe?

This recipe does not require baking powder or baking soda because the cookies rely on the creamed butter and eggs for their texture. Adding leavening agents may alter their classic crisp and tender texture.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes before cutting and baking helps prevent spreading. Also, make sure your butter is softened but not melted to maintain the dough’s structure.

Classic Sugar Cookies Recipe

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★★★★★

4.4 from 51 reviews

These classic sugar cookies are buttery, tender, and lightly sweetened, making them perfect for any occasion. With a simple dough rolled out and cut into charming rounds, these cookies bake to a delicate golden perfection, ideal for decorating or enjoying plain with a cup of tea.

Author: Isabella
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Yield: Around 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

250g plain flour
25g cornflour

Wet Ingredients

100g unsalted butter, softened
100g caster sugar
2 large eggs
1 tsp vanilla extract

Instructions

Prepare the butter and sugar: Beat the softened butter and caster sugar together using an electric whisk for about 4 minutes until the mixture becomes light and fluffy, which will help create a tender cookie texture.
Add the eggs and vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then add the vanilla extract and mix well to infuse the dough with flavor.
Mix the dry ingredients: Gradually whisk in the cornflour and plain flour until the dough comes together into a smooth, cohesive ball.
Roll out the dough: Place the dough between two sheets of baking parchment and roll out evenly to a thickness of 6mm using a rolling pin. Then chill in the refrigerator for 30 minutes to firm up the dough and prevent shrinking when baking.
Preheat the oven: Set the oven to 200°C (180°C fan) or Gas mark 6 for optimal baking temperature.
Cut out cookies: Remove the top sheet of parchment, then use a 6cm round cookie cutter or your preferred shape to stamp out cookies. Re-roll any remaining dough and continue cutting until all dough is used.
Arrange and bake: Transfer the cut cookies to a baking sheet lined with parchment paper, spacing them about 2cm apart. You may need two sheets. Bake in the preheated oven for 7 to 10 minutes until the edges are just starting to turn golden.
Cool and store: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to one week to maintain freshness.

Notes

Ensure the butter is softened to room temperature for easier mixing.
Do not overbake to keep cookies soft and tender; they may look slightly undercooked when taken out but will firm up as they cool.
Chilling the dough is essential to prevent spreading during baking.
For variation, try adding citrus zest or sprinkles before baking.
Cookies can be decorated with icing or left plain.

Keywords: sugar cookies, classic cookies, homemade cookies, easy cookie recipe, buttery cookies, vanilla sugar cookies