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Frosted sugar cookie stacked on two unfrosted sugar cookies.

My Favorite Sugar Cookies

Yield: 24 -36 cookies
Prep Time: 1 hour 25 minutes
Cook Time: 8 minutes
Total Time: 1 hour 33 minutes

Ingredients

Sugar Cookies:

  • 1 ½ cups (340 g) butter, softened to cool room temperature
  • 1 ½ cups (318 g) granulated sugar
  • ½ cup (57 g) powdered sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract, optional
  • 1 tablespoon lemon zest, from about 1 lemon
  • 5 cups (710 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions 

  • In a large bowl, cream together the butter, granulated sugar and powdered sugar for 3-4 minutes, until the mixture is light and fluffy.
  • Add the eggs, vanilla extract, almond extract (if using) and lemon zest; mix until thoroughly combined, scraping down the sides of the bowl as needed.
  • Add the flour, baking powder and salt. Mix just until flour is incorporated and the dough is smooth and soft.
  • Press the dough into a thick disc on a sheet of plastic wrap. Wrap until fully covered and refrigerate for several hours (or up to 2 days). *The dough can be rolled out right away; however the cookies won't hold their shape quite as well in the oven - if doing so, you'll need to use quite a bit more flour on the counter to make sure the dough doesn't stick.*
  • When ready to bake, preheat the oven to 400 degrees F. If your oven bakes hot, reduce the temperature to 375 degrees F.
  • Lightly dust a counter with powdered sugar or flour and roll the dough to 1/4-inch or slightly thicker. If the dough has been chilled longer than a few hours, let it rest at room temperature for 10-15 minutes to soften enough to roll out.
  • Cut the dough into shapes. Place the cookies several inches apart on parchment-lined baking sheets.
  • Bake for 7-8 minutes. DO NOT OVER BAKE! There should be no browning on the edges or the bottom of the cookies and the center of the cookies may look just slightly underdone.
  • Let the cookies rest on the baking pans for 2 to 3 minutes before removing them to a wire rack to cool completely.
  • Frost and sprinkle as desired.

Notes

Baking Temp: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!). If your oven bakes hot, reduce the oven temperature to 375 degrees F.