Classic Sugar Cookie Recipe

Classic sugar cookies sitting in multiple stacks on a counter.

5 from 1 vote

Classic Sugar Cookie Recipe

With so many recipes out there, this Classic Sugar Cookie recipe is the one that's stood the test of time. As a family staple for over 30 years, it has been tested and perfected every Christmas season for two generations. This old-fashioned version uses both butter and oil for the best of both worlds: rich flavor, soft texture and just the right amount of chew. It gets rolled in sugar before baking so that every bite has that perfect sparkle.

Prep Time15

Cook Time8

Chilling30

Total Time53

Course: Christmas, Dessert

Cuisine: American

Servings: cookies

Calories: 157kcal

Author: Danielle

Equipment

Ingredients

1 cup butter softened
1 cup powdered sugar
1 cup granulated sugar plus extra ½ cup for rolling
2 large eggs
1 cup neutral oil avocado, vegetable, or canola
2 teaspoons vanilla
4 ½ cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Instructions

Cream the butter and both sugars together on medium-high speed for 5 minutes or until the mix is pale and fluffy. Scrape down the bowl.
1 cup butter, 1 cup powdered sugar, 1 cup granulated sugar
Add eggs in, one at a time, mixing well after each one and scraping down the bowl.
1 cup butter
Pour in oil and vanilla. Mix on low until smooth. It might look a little curdled at first. Just keep mixing and it will come together.
1 cup neutral oil, 2 teaspoons vanilla
Mix in the flour, baking soda, cream of tartar, and salt on low until well combined. Scrape the sides and bottom of the bowl once or twice to ensure it is evenly mixed. The dough will be very soft.
4 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon salt
Place ½ cup sugar on a small plate.
Scoop with a 2 tablespoon size cookie scoop, roll into balls, and then roll in sugar. Place the dough balls on a parchment paper lined cookie sheet. Then use a flat measuring cup or glass cup to gently flatten the cookies to about ¾ inch thick or a little under.
Set in the refrigerator for at least 30 minutes before baking. If you are leaving it for longer, be sure to cover tightly with plastic wrap so the dough does not dry out.
About ten minutes before they are done chilling, preheat the oven to 325ºF.
Bake for 8-10 minutes. You want the edges to be dry and the middle to be puffy but not wet. The bottoms should just be starting to turn golden but none on the top. Cool for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

NOTE: These are not roll-and-cut sugar cookies. The dough is super soft and loose, so they won't hold their shape, but they will bake up perfectly as round and soft cookies instead.

Tips & Tricks

You want the butter to be soft but not warm. It should just accept a push from your finger without going in way too easy.
If the dough needs to be in the refrigerator for more than 30 minutes, be sure it is tightly covered with plastic wrap to prevent it from drying out.
If the sugar doesn't want to stick after flattening them, just sprinkle a little more on top before letting them get cold.
For many years, we made this dough and then refrigerated it for 8+ hours before scooping, rolling, and baking. But once the dough gets cold it is so hard to scoop, so we decided to try scooping first and then chilling. But if you are short on space, feel free to tightly cover the bowl of dough and place it in the fridge and then scoop after it has been in the refrigerator for at least 8-10 hours.

How To Freeze

To freeze these sugar cookies, scoop the dough, roll them in sugar, and flatten them right on a cookie sheet leaving just a bit of space in between each of the cookies. Pop the whole sheet in the freezer for at least an hour, or until solid. Then transfer them to an airtight container or freezer bag. As long as the air is kept off of them, they'll stay fresh for up to 6 months.

Nutrition