Roll-out sugar cookies have always been a favorite of mine, especially around the holidays. But honestly, who needs a holiday to enjoy these buttery, sweet treats? They’re perfect any time of year, whether it’s for a birthday party, a bake sale, or just a cozy afternoon at home.

What I love about this recipe is how simple it is, yet the results are so impressive. You get that perfect crisp edge and soft center, ideal for decorating with your favorite icing and sprinkles.

Recipe Overview: Roll Out Sugar Cookies

These aren’t your average drop cookies. These are classic roll-out sugar cookies, meaning you’ll roll out the dough and use cookie cutters to create fun shapes. Think hearts, stars, or even little animals!

They’re known for their smooth, even surface, which makes them the perfect canvas for all your creative decorating ideas. The taste is a delightful balance of buttery richness and just the right amount of sweetness.

You can enjoy these cookies plain, of course, but they’re especially delicious with a simple glaze or royal icing. They’re perfect for dunking in a glass of cold milk or a warm cup of tea.

And they make a wonderful edible gift! Package them up in a cute tin or cellophane bag, and you’ve got a homemade present that everyone will appreciate.

Detailed Ingredients for Roll Out Sugar Cookies

Here’s what you’ll need to make these delightful cookies:

All-purpose flour (3 cups): This provides the structure for our cookies. I usually just use regular all-purpose flour, and it works perfectly.
Baking powder (1 teaspoon): This gives the cookies a little lift and helps them become slightly puffy. Make sure your baking powder is fresh for the best results!
Salt (1/2 teaspoon): Just a touch of salt enhances the sweetness and balances the flavors.
Unsalted butter (1 cup, softened): It’s really important that the butter is softened, meaning it’s at room temperature and easy to cream. This will give your cookies that tender, melt-in-your-mouth texture. If you only have salted butter, you can use that, just reduce the added salt to 1/4 teaspoon.
Granulated sugar (1 cup): This provides the sweetness, of course!
One large egg: The egg adds richness and helps bind the ingredients together.
One large egg yolk: We add this to add extra richness to our cookies.
Vanilla extract (1 teaspoon): Vanilla enhances the flavor of the butter and sugar. You could also experiment with other extracts, like almond or lemon, for a different twist.
Optional: Royal icing or your favorite frosting, sprinkles: For decorating, if desired.

Step-by-Step Instructions

Let’s get baking! Here’s how to make these roll-out sugar cookies, step by step:

Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the ingredients are evenly distributed.
Cream butter and sugar: In a large bowl, using an electric mixer (either a stand mixer or hand-held), cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. You want it to be really well combined and pale in color.
Add egg and vanilla: Beat in the egg and egg yolk, then add the vanilla extract. Mix until everything is just combined. Don’t overmix at this stage.
Gradually add dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The dough will be thick and slightly sticky.
Chill the dough: Divide the dough in half, flatten each half into a disk, and wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours, or even overnight. This chilling step is crucial! It firms up the butter, making the dough easier to roll out and preventing the cookies from spreading too much in the oven.
Preheat and prepare: When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
Roll out the dough: Lightly flour a clean work surface. Take one disk of chilled dough out of the refrigerator and roll it out to about 1/4-inch thickness. Use a lightly floured rolling pin and try to roll evenly. If the dough starts to get too soft, just pop it back in the fridge for a few minutes.
Cut out shapes: Use your favorite cookie cutters to cut out shapes from the rolled-out dough. Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie.
Bake: Bake for 8-10 minutes, or until the edges are very lightly golden brown. The centers might still look a little soft, but they’ll firm up as they cool.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They need to be completely cool before you decorate them.

Variations & Tips for the Perfect Sugar Cookies

Flavor Variations: Try adding a teaspoon of lemon zest, almond extract, or even a pinch of cinnamon to the dough for a different flavor profile.
Make-Ahead: You can make the dough ahead of time and keep it wrapped in the refrigerator for up to 3 days. You can even freeze the dough for longer storage! Just thaw it in the refrigerator overnight before rolling it out.
Storage: Store the baked cookies in an airtight container at room temperature for up to a week. If you’ve frosted them, they might need to be refrigerated, depending on the type of frosting you use.
Reheating: While these cookies are best enjoyed fresh, there’s no need to reheat.
Serving: These cookies are perfect for parties, holidays, or any occasion. Decorate them with royal icing, sprinkles, or colored sugar for a festive touch.

Key Details

Prep time: 20 minutes (plus at least 2 hours chilling time)
Cook time: 8-10 minutes
Total time: 2 hours 30 minutes (includes chilling)
Servings: About 24-36 cookies, depending on the size of your cookie cutters
Equipment you’ll need:
- Mixing bowls
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack

Roll Out Sugar Cookies

Classic roll-out sugar cookies with crisp edges and soft centers, perfect for decorating. A simple and delicious treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 2 30

Course Dessert

Cuisine American

Servings 30 servings

Calories 150 kcal

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Royal icing or your favorite frosting sprinkles (optional)

Instructions

Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and egg yolk, then add the vanilla extract. Mix until just combined.
Gradually add dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Chill the dough: Divide the dough in half, flatten each half into a disk, and wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours.
Preheat and prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll out the dough: Lightly flour a clean work surface and roll out the dough to about 1/4-inch thickness.
Cut out shapes: Use cookie cutters to cut out shapes and place them onto baking sheets.
Bake: Bake for 8-10 minutes, or until edges are very lightly golden brown.
Cool: Let the cookies cool on baking sheets before transferring to a wire rack to cool completely.