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How to Make Sugar Cookies That Hold Their Shape Perfectly

Explore the fascinating history of sugar cookies and learn how to bake the perfect batch — crisp on the edges, soft in the center, and rich with vanilla flavor. This recipe honors centuries of tradition while guaranteeing bakery-quality results.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings: 4 –5 dozen cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups Sweet Cream Salted Butter softened, cold but pliable
  • 2 cups Granulated Sugar
  • 2 Large Eggs room temperature
  • 2 tablespoons Pure Vanilla Extract
  • 4 teaspoons Baking Powder
  • 6 cups All-Purpose Flour sifted
  • Pro Tip: Butter temperature is crucial — too warm leads to spreading. Use high-quality butter for the classic melt-in-your-mouth texture.

Method
 

  1. Cream butter and sugar together on medium-high speed for 3 minutes until light and fluffy.
  2. Add vanilla extract and eggs. Mix for another 3 minutes until smooth and pale.
  3. Mix in baking powder until fully combined.
  4. Add flour gradually, two cups at a time, mixing only until incorporated. Dough should be firm but not dry.
  5. Divide dough, wrap in plastic, and chill for 1–2 hours for clean cuts and minimal spreading.
  6. Preheat oven to 350°F (175°C). Roll out dough to 3/8-inch thickness and cut into desired shapes.
  7. Bake 6–10 minutes until edges just begin to brown. Cool on baking sheet 10 minutes before transferring to a rack.

Notes

Chill dough thoroughly before baking to maintain shapes. Avoid over-baking — cookies should be lightly golden at the edges. For gluten-free versions, use a 1:1 flour blend with xanthan gum.