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Sugar Cookies

Sugar Cookies

Serves: Makes 48 cookies

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3 1/2 cups all-purpose flour, plus more for rolling out the cookies
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter
3 large eggs
1 teaspoon vanilla
Colored sugar, for decorating


Sift together the flour, cream of tartar, baking soda, and salt.

Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla and scrape the sides of the bowl. Add the flour mixture and mix on low speed until well-combined. Transfer to a piece of plastic wrap and shape the dough into a disk. Refrigerate until firm, about 30 minutes.

Meanwhile, heat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a nonstick silicone baking sheet.

Divide the chilled dough into four equal pieces. Working with one piece at a time, roll out the dough onto a lightly floured board 1/8 inch thick. (Keep the remaining dough in the refrigerator until ready to roll it out.) Using a cookie cutter, cut the dough into your desired shapes. Place on the prepared baking sheet about 2 inches apart. Sprinkle with colored sugar.

Bake until golden brown, about 8 minutes. Remove to a rack to cool. Repeat with the remaining dough. Serve.


Per cookie: 96 calories (percent of calories from fat, 39), 1 gram protein, 13 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 24 milligrams cholesterol, 54 milligrams sodium.

About the recipe

These buttery cookies are ideal for cutting into shapes and frosting or decorating with sugar sprinkles. Recipe courtesy of Joyce Carver.