These classic rolled sugar cookies are buttery, lightly sweet, and flavored with vanilla and a hint of almond, with a firm dough that cuts cleanly and holds its shape.
The dough comes together in one mixer bowl with just 7 ingredients, then chills for an hour before rolling. The recipe makes about 20 medium cookies and takes about 2 1/2 hours with chilling and cooling. They are lovely plain or dressed up with colored sugar, icing, or sprinkles.
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Why This Rolled Sugar Cookies Recipe Works
This is a small batch dough built on 1/2 cup of butter, 1 cup of sugar, and just 1 egg, so it mixes quickly and is less sticky than larger batches. The single egg keeps the cookies tender and the edges neat.
A full hour in the refrigerator is what makes the dough easy to roll. Cold butter keeps the cookies from spreading, so the shapes you cut are the shapes that come out of the oven.
Almond extract is used sparingly at 1/4 teaspoon. It adds a bakery-style note without overpowering the vanilla, which stays the main flavor.
Ingredients for Rolled Sugar Cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
Butter: Take it out of the refrigerator about 45 minutes ahead so it softens evenly.
Egg: A room temperature egg blends in quickly and keeps the dough smooth.
Flour: Spoon and level the flour so the dough stays soft and easy to roll.
Extracts: Vanilla leads, and the small amount of almond adds depth.
How to Make Rolled Sugar Cookies
1. Mix the butter and sugar. In a stand mixer with the paddle attachment, beat the butter and sugar just until combined, about 45 seconds.
2. Add the egg and extracts. Add the egg, vanilla, and almond extract and beat for about 1 minute until smooth.
3. Add the flour. Scrape the bowl, add the flour and salt, and mix on low until no streaks of flour remain.
4. Chill the dough. Shape the dough into a flat oval disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
5. Roll and cut. Heat the oven to 350 degrees F and line 2 baking sheets with parchment. Roll the dough on a floured surface to 1/4 inch thick and cut out shapes.
6. Bake. Bake for 8 to 12 minutes depending on size: about 8 for mini cookies, 10 for medium, and 12 for large, until the edges are just set.
7. Cool. Cool on the baking sheet for 5 minutes, then move the cookies to a wire rack to cool completely before decorating.
How to Serve Rolled Sugar Cookies
Decorate the cooled cookies with icing, colored sugar, or sprinkles, or enjoy them plain with a glass of milk. They fit nicely on a holiday cookie plate with soft Christmas cookies and cinnamon roll cheesecake cookies, and they are a good match for a batch of blueberry crumble muffins or a bowl of edible red velvet cookie dough at a party.
How to Store and Reheat Rolled Sugar Cookies
Keep plain cookies in an airtight container at room temperature for up to 1 week. Freeze baked, undecorated cookies in a freezer-safe container for up to 3 months and thaw them at room temperature. You can also wrap the unbaked dough disk well and refrigerate it for up to 2 days if you want to bake later.
Tips and Variations for Rolled Sugar Cookies
Chill fully. One hour is the minimum for dough that rolls cleanly and does not spread.
Roll evenly. Use a rolling pin with guide rings, or two wooden rulers, to keep the thickness at 1/4 inch.
Flour sparingly. Dust the surface and cutters lightly, because extra flour dries out the dough.
Re-roll once. Press the scraps together gently and roll them one more time.
Mix just enough. Stop mixing when the flour disappears to keep the cookies tender.
Match sizes. Bake similar sized cookies together so they finish at the same time.
Cool completely. Decorate only after the cookies are fully cool so the icing does not melt.
Skip the raw dough. The dough contains raw egg and flour, and Ohio State University Extension explains why it should not be eaten.
Frequently Asked Questions About Rolled Sugar Cookies
How thick should rolled sugar cookies be?
Roll the dough to 1/4 inch thick. Thinner cookies turn crisp, and thicker ones need a little more baking time.
Do rolled sugar cookies need to chill before baking?
Yes. Chill the dough for at least 1 hour so it rolls easily and the cookies keep their shape in the oven.
How long do rolled sugar cookies take to bake?
Bake mini cookies for 8 minutes, medium cookies for about 10, and large cookies for about 12, until the edges are just set.
Why is my dough crumbly?
Packed flour is the usual cause. Spoon and level the flour, and let the dough sit for 5 minutes at room temperature so it softens enough to roll.
Can I double the recipe?
Yes. Mix the dough in one large batch with a stand mixer, then divide it into 2 or more disks for chilling.
Classic Rolled Sugar Cookies
Equipment
- Stand mixer with paddle attachment
- Rolling Pin
- Cookie cutters
- 2 baking sheets
- Parchment paper
Ingredients
Main Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 ¾ cup all-purpose flour plus more for rolling
- ½ tsp salt
Instructions
Cooking
- Beat. Mix the butter and sugar for about 45 seconds until just combined.
- Add egg. Beat in the egg, vanilla, and almond extract for 1 minute until smooth.
- Add flour. Mix in the flour and salt on low until the dough has no dry streaks.
- Chill. Pat into a flat disk, wrap, and refrigerate at least 1 hour.
- Roll. Heat the oven to 350 degrees F. Roll the dough to 1/4 inch on a floured surface and cut out shapes.
- Bake. Bake on lined sheets for 8 minutes for mini, 10 for medium, or 12 for large cookies, until the edges set.
- Cool. Rest 5 minutes on the sheet, then cool fully on a rack before icing.
