This recipe is amazing; I made it the other day while baking my pie pumpkin. The seeds have the ideal amount of crunch and flavor. a delicious, simple snack. Definitely multiply and treble this recipe, and serve to a large party. Delicious.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 5 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups butter, room temperature
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
- Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
- Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
- Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.
- Dough can be refrigerated up to 2 days. Or, if you like, you can make the dough, pat it into a few disks, wrap it well, label, and freeze for up to 3 months. Thaw in the fridge, then roll out.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 192 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe and they turned out great! Forgot to use parchment paper on the first pan of cookies and quickly found out why using parchment paper is important! Will definitely use this recipe again.
I love this recipe! I can roll it out on my granite countertop and they don’t stick. No need to flour the counter before rolling. They taste great too. I love crunchy sugar cookies, and these are crunchy! ??????
This mixture needed 2 more eggs and about an 1/8 cup of milk. Batter turned out well. The cookies stayed soft and were not too sweet. Perfect dough for icing.
This is an excellent rolled sugar cookie recipe. My previous one tasted a bit like baking powder and the kids weren’t fans, so I tried this for cookies to take for all the kids to decorate at a family party. Everyone loved them! Someone who’s a much better baker than I recommend in their review to roll out dough before refrigerating it and cut that way, and that is an excellent suggestion. I refrigerated in a lump and it hardened so much when cold that I had to thaw to roll. The early cookies that were colder held their shape better, but they all still looked great in the end. This one’s definitely going in The Book!
Followed the recipe to a ‘T’ and came out with beautiful, delicious, delicate cookies. This will be my go-to for sugar cookies!
Delicious cookies. They came out nice and crisp. My cookie cutters were quite large. I got 14 cookies out of this recipe. Will be using this recipe again. I followed the recipe exactly.
These were delicious! The best sugar cookies I’ve ever made, hands down! For sure using this recipe again.
Incredible! Me and my family loved them!
Very good!
Followed recipe exactly. They turned out great, my family loved them even without the icing. They kept their shape, this was exactly what I was looking for.
I bake often and I made these exactly by the recipe except I added additional T of flavoring. I refrigerated and then cut into shapes. Everything melted together. The taste was fine but I would never make these again.
This recipe is definitely a keeper!! I didn’t add any extra flour but rather when rolling them out floured the surface and the rolling pin so it effectively added flour that way. These taste fantastic and we’re just what I wanted!
Best sugar cookies ever
heads up…great recipe but it made 103 cookies…oh and my kitchen aid stand mixer took issue with the size of one batch lol.
These are delicious! Definitely a keeper! Thanks for sharing!
These are the tastiest sugar cookie!!! The dough was easy to work with. A review I read said they didn’t spread so I bought a bigger cutter. They spread but not a lot. A 4” cutter gave me a 6” cookie and a 2 1/2” cutter gave me a 3 1/2” cookie. Didn’t need the bigger cutter after all. These were a hit with kids and adults.
This is the third sugar cookie recipe we tried, and the first one it’s actually turned out perfect!?
Two batches of holiday cookies on the books are they are great!! Love the flavor and texture and they are a big hit with my family. I recommend chilling your dough before rolling it out and chilling before baking if you’ve cut out shapes in order to get the best edges. Great recipe
This was a perfect cookie for me. Easy and tasty. I did just add a drop more of vanilla. Great for cookie cutters!
this was a very great cookie. will DEFINITELY use again. thanks for the great recipe!
Super sugar cookies crunchy and delicious. Just the way I like them. Thank you for the recipe.