Sugar Cookies

Sugar Cookies

This is a basic sugar cookie recipe using ingredients that most any kitchen will have on hand:  flour, butter, sugar, eggs, and vanilla, plus baking powder and baking soda. My mom used lemon flavoring instead. I use vanilla extract. Either yields a delicious cookie.


Need to make them ahead for use later? The dough may be kept in the refrigerator for a few days before being used. You can also cut out the cookies, then freeze them to be baked later, or bake them and then pop them into the freezer. They may be sprinkled with sugar, or coated with buttercream icing. 




3 cups all-purpose flour (we use unbleached flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (2 sticks softened)
2 eggs (allowed to reach room temperature)

1 cup sugar
1 teaspoon lemon or vanilla flavoring



  1. Set butter out to soften for at least 2 hours, and set out the eggs at least 30 minutes before you’re ready to begin cooking.
  2. In a large bowl, sift together flour, soda, and baking powder.
  3. On low speed, cut in butter until mixture resembles cornmeal.
  4. In a small bowl, beat eggs.
  5. Add sugar, and flavoring to beaten eggs.
  6. Beat thoroughly.
  7. Blend egg mixture into flour mixture.
  8. Chill for at least 2 hours. You can chill overnight if you need more time to get back to making cookies.
  9. Roll dough to a thickness of 1/8 inch, and cut with your favorite cookie cutters.
  10. Sprinkle with sugar, if desired. If you plan to ice/frost the cookies, don’t sprinkle with sugar.
  11. Bake at 375 F. for 6 – 8 minutes.
  12. When cool, decorate with frosting, if desired.



 This is the “cornmeal” appearance you should look for when mixing the dry ingredients with the butter.






When chilling the dough, wrap it well in plastic wrap to prevent the surface of the dough from becoming dry.





You will soon have beautiful golden-brown cookies like these waiting to be frosted for any occasion you choose.