Name: Easy Sugar Cookies
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Ingredients: 2 ¼ cups (270g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon allspice (or cinnamon); ¼ teaspoon salt; 1 ½ sticks (170g) unsalted butter, softened at room temperature; ¼ cup (50g) granulated sugar; ¾ cup (95g) confectioners’ sugar; 1 large egg, at room temperature

Easy Sugar Cookies

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These cut out sugar cookies are easy to make and come out perfect every time. They are generous, crispy, with thick and soft center.

Author: Delphine Fortin
Prep Time: 15 mins
Chilling Time: 1 hour
Cook Time: 10 mins
Total Time: 1 hour 25 minutes
Yield: 20-25 cookies 1x

These cut out sugar cookies are easy to make and come out perfect every single time. They are generous, crispy on the edge, with thick and soft center.

Ingredients

Scale

2 ¼ cups (270g) all-purpose flour
½ teaspoon baking powder
½ teaspoon allspice (or cinnamon)
¼ teaspoon salt
1 ½ sticks (170g) unsalted butter, softened at room temperature
¼ cup (50g) granulated sugar
¾ cup (95g) confectioners’ sugar
1 large egg, at room temperature

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Instructions

Sift the flour, confectioners’ sugar, baking powder, spice and salt together in a medium bowl. Set aside.
In a large bowl, whisk softened butter and granulated sugar until smooth and creamy. Add the egg, and whisk until combined.
Add the dry ingredients to the wet ingredients and mix combined. If the dough seems a little too soft and sticky for rolling, add 1 more Tablespoon of flour.
Using a lightly floured rolling pin, roll out the dough onto a piece of parchment paper to about 1/4-inch (o,5 cm) thickness. Cover with plastic wrap and refrigerate for at least 1-2 hours and up to 2 days.
Remove the rolled out dough from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Refrigerate for 30 minutes to ensure the sugar cookies hold their shape while baking later.
Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.
Arrange cookies of similar size on the same baking sheet, leaving space between them. Bake large cut-out shapes for about 10 minutes and the smaller shapes for only 6-7 minutes. If the cookies start browning on the edge, remove immediately.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Serve as is, dusted with confectioners’ sugar, or decorate once cooled with icing.*

Notes

* Sugar cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.