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Old-Fashioned Sugar Cookies

While my favorite cookie is one of these chocolate crinkle cookies, every cook should have a good recipe for sugar cookies in his or her repertoire.


This particular recipe produces a cookie that is a standout on its own, with a buttery, just-sweet-enough flavor. Give it a light dusting of granulated sugar and enjoy their tender yet chewy texture as is.

Or it’s also the perfect base recipe for cut-out cookies since it holds its shape well and doesn’t have a lot of rise while baking, giving you a nice flat surface to work with while decorating.

While this sugar cookie dough can be a bit on the sticky side, chilling it well should solve any issues when working with it. I like to use an OXO cookie scoop when making cookies to ensure that they’re all uniform in size.

Just scoop out the dough and roll it into a smooth ball. Then roll the ball of dough in a bowl of granulated sugar.

Then use a flat-bottomed ramekin or glass to flatten each cookie to about 1/2-inch thick. I sprinkled on a little extra granulated sugar before baking, but had I thought to pick some up at the store, I would have sprinkled some coarse sugar on at this point for extra visual appeal.

I guarantee these easy sugar cookies will go fast, so you may want to consider making a double batch! If you want to use this dough for cutout cookies, I highly recommend checking out this easy royal icing recipe

Old-Fashioned Sugar Cookies

Old-Fashioned Sugar Cookies

Yield: 4 dozen
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 18 minutes

Ingredients

  • 3 sticks unsalted butter, softened
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 4 eggs
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  1. Cream together softened butter, lemon zest, granulated sugar, and confectioners' sugar.
  2. Add vanilla extract and almond extract, and beat in eggs one at a time.
  3. Stir in flour, baking powder, and salt.
  4. Chill dough for at least two hours, or even better, chill it overnight.
  5. Preheat oven to 400 degrees.
  6. Scoop out cookie dough and roll into uniform balls. Dredge each ball of dough in granulated sugar, and then flatten the balls using a flat-bottomed ramekin or glass to about 1/2 inch thick.
  7. Bake for 6 to 8 minutes until just starting to brown around the edges.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!

I’m participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

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Freya

Sunday 13th of January 2013

How much is a stick of butter?

Tara @ Unsophisticook

Sunday 13th of January 2013

A stick of butter would be equal to 8 tablespoons or 1/2 cup.

Ana P

Friday 21st of December 2012

Can these be rolled out to be cut out cookies?

Tara @ Unsophisticook

Friday 21st of December 2012

Yes, you can definitely roll out the dough for cut-out cookies. I've always rolled them out with flour, but a friend recently told me that she uses powdered sugar instead which I think is an awesome idea!

Maria

Wednesday 19th of December 2012

Hi, Tara!

Are these cookies chewy? Also, if I scooped them to about a walnut-sized and pressed them down. so they came out to be about 3" spread out...would they still be chewy?

Tara @ Unsophisticook

Wednesday 19th of December 2012

Yes, they are a chewy cookie. As I mentioned, I used my OXO scoop and I believe it holds about 4 teaspoons. I don't think they pressed out quite to 3" but it should be close and still chewy.

Misty

Tuesday 18th of December 2012

Hi! Just wondering if the salt in the recipe is that regular table salt? I'm assuming it is because most recipes call for that type. Thanks!

Tara @ Unsophisticook

Tuesday 18th of December 2012

Yep! Regular table salt it what is most often used in baking. I will always specify if I use kosher salt in a recipe. Good question!

marly

Wednesday 24th of October 2012

What a perfect fall treat. Love it!

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