I started baking sugar cookies because I needed a reason to buy a vintage cookie cutter I found at an estate sale. No fancy tricks, no dietary drama. Just wanted that slightly cracked edge, the golden aroma of butter and vanilla filling the kitchen. As I flour the counter, I think about how these cookies are kind of like old friends. Familiar but still surprising. Just enough crunch on the outside, soft inside — that pristine bite that doesn’t stick to your teeth. It’s weird how I can smell the baking of hundreds of holiday treats, but one whiff of this simple sugar dough feels different, almost like childhood in a pinch. Right now, they feel more real than ever. Maybe it’s the season, or maybe it’s just how strange comfort tastes. Basically, I keep wondering if this is the last batch I’ll make this year — or maybe the first of many.

Classic Sugar Cookies

Creamed butter and sugar are combined to form a smooth dough, which is then rolled out and cut into shapes. The cookies are baked until lightly golden, resulting in crisp edges and a soft, tender interior with a slightly cracked surface. Their simple appearance and nostalgic aroma make them a timeless holiday treat.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup unsalted butter softened at room temperature
• 1 cup granulated sugar
• 1 large egg at room temperature
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Equipment

• Mixing bowls
• Rolling pin
• Cookie cutters
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

1. Using a mixer or whisk, beat together the softened butter and granulated sugar in a large mixing bowl until the mixture appears light and fluffy, about 3 minutes, and has a pale yellow color.
   1 cup unsalted butter, 1 cup granulated sugar
2. Add the egg and vanilla extract to the bowl, then continue mixing until fully incorporated and the mixture is smooth, about 1 minute.
   1 large egg, 2 teaspoons vanilla extract
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms and begins to pull away from the sides of the bowl.
   2 ¾ cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
4. Divide the dough into two halves, then transfer each onto a lightly floured surface. Use a rolling pin to evenly roll each piece to about ¼ inch thickness.
5. Use cookie cutters to cut out shapes from the rolled dough, then transfer the shapes to a parchment-lined baking sheet, spacing them about 1 inch apart.
6. Bake the cookies in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden and the surface shows slight cracking patterns. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving.

Some days, you make cookies because they’re a ritual. Or maybe just because you ran out of clean bowls and there’s still half a vanilla bean in the fridge. Either way, I guess it’s about those small, quiet moments. Baking a batch, hearing the crackle of the edges. And realizing that sometimes, simple really is enough.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.