The Best Rolled Sugar Cookie Recipe

4.50 from 2 votes

The Best Rolled Sugar Cookie Recipe

These rolled sugar cookies are soft, chewy, and perfect for cut-out cookies of any shape and size. Decorate with festive sprinkles and your choice of royal icing or buttercream frosting, or even enjoy plain.

Prep Time20

Cook Time10

Chilling Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: medium sized cookies

Calories: 164kcal

Author: The Carefree Kitchen

Ingredients

3 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
1 cup butter room temperature
1 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a medium-sized bowl, whisk together flour, cream of tartar, and salt and set aside.
Place room temperature butter, and sugar in the bowl of a stand mixer cream with the paddle attachment until light and fluffy, or about 3 minutes. Slowly add the eggs, almond extract, and vanilla extract and mix again until combined.
Add the flour mixture to the butter mixture and mix until combined. Scrape the bowl to make sure that all of the butter has mixed in completely.
Sprinkle the counter and rolling pin lightly with flour. Roll the dough on your floured surface until it is about 1/4" thick. Cut cookies out into desired shapes and place on a baking sheet lined with parchment paper at least 1" apart.
Bake in your preheated oven for 8-10 minutes, or until the edges are set and there is just a hint of golden brown color.
Let the cookies cool for about 2 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Serve as is, or decorate as desired. Enjoy!

Notes

Storing instructions: store cookies in an airtight container for up to 5 days at room temperature, up to 2 weeks in the fridge, or up to 3 months in the freezer.

Make-ahead tips: You can freeze the dough as a flattened mound or rolled and cut shapes for up to 3 months. Just be sure and wrap well with plastic, then store in a freezer bag or another airtight container. To thaw, transfer to the fridge overnight. If you have frozen cut out shapes, you can transfer to baking sheets and bake immediately. Otherwise, let the dough come to room temperature for about 30 minutes, then roll, cut and bake as directed.

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