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The Best Rolled Sugar Cookies

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Are you looking for a great Rolled Sugar Cookie Recipe?

For years I have been searching for the perfect Rolled Sugar Cookie Recipe. Growing up the sugar cookies we always made were my great Grandmother’s Sour Cream Sugar cookies (which are more of a light cake-like cookie). They are super delicious I grant you, but when I started having kids, they begged me to make rolled sugar cookies that they could cut out with cookie cutters and frost with icing at Christmas time.

And so I went to work researching as well as experimenting until I found it! These sugar cookies are firm but soft. They simply met in your mouth and yet hold their cut shape so well. They have a nice buttery flavor that makes them delicious on their own while also perfectly complementing a dusting of sugar or buttercream icing.

I made these cookies with my kids yesterday and when we brought them down to my parent’s house my sister mentioned wanting to make some. She then said, “I am sure the recipe is on your blog? ummm…no.  I have to admit that I often struggle with putting my recipes up due to the work involved in taking professional food photos.  My sister told me to stop being silly, and just share my favorite recipes with you now (I can always update the photos later. ) And so here is my recipe for the Perfect Rolled Sugar Cookies.

Classic (soft) 1Rolled Sugar Cookies

Classic (soft) 1Rolled Sugar Cookies

Looking for that perfect rolled sugar cookie recipe that will just melt in your mouth while still holding their cut shape.

Prep Time 20 minutes
Chill Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 27 minutes

Ingredients

  • 1 1/2 Cups (Softened) Butter
  • 2 Cups White Cane Sugar
  • 4 Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoon Baking powder
  • 1 teaspoon salt
  • 5 Cups All Purpose Flower

Optional Decorating Ingredients

  • Sugar Crystal Sprinkles
  • Frosting

Instructions

  1. Beat in mixing bowl softened Butter until whipped. 
  2. Add in Sugar and beat until fully mixed with Whipped Butter.
  3. Add Eggs, Vanilla, Baking Powder, and Salt with the Sugar & Butter mixture. Beat until fully mixed together. 
  4. Slowly add Flour until fully mixed in. 
  5. Divide into 3 sections and wrap in saran wrap then refrigerate for at least 1 hour (preferably overnight). 
  6. After Chilled roll out dough to 1/4 an inch and cut with cookie cutters.
  7. Place 1 inch apart on parchment-lined Cookie Sheet. 
  8. Bake on 400 for 6-7 minutes and then cool. 

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© The Quiet Grove

Now there are three ways to do these Sugar Cookies:

  1. Add Colored Sugar Sprinkles to the cut cookies BEFORE you bake them. This bakes the sprinkles into the cookies.
  2. Frost with buttercream frosting after cookies are cooled. (after which you can always add sprinkles as well.)
  3. Do the popular flooded royal forsting.

The truth is while I can make a mean buttercream and royal frosting I am not a big frosting person in general. My oldest son is probably the same way which is probably why we prefer the cookies with the sprinkles baked into the top . My husband and daughter adore frosting so it is no surprise that they prefer the frosted cookies (with a few added sprinkles on top. My youngest likes them all. He even liked them plain.

How do you like your Sugar Cookies? 

If you liked this Recipe, then check out these: (Click on the photo to go to the post.)

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