Classic Sugar Cookies

The Editors
3 to 4 dozen cookies, depending on size.
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Our sugar cookies are the classic kind that Grandma made. The dough is perfect for cookie cutters and for decorating.

Note: If you prefer to frost after the cookies are baked and cooled: Beat 1/4-cup butter, 3 cups confectioners’ sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy.

3-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 large egg, lightly beaten
1 tablespoon light corn syrup
2 teaspoons vanilla extract
egg paint (see below)

Preheat oven to 375 degrees F.

In a bowl, sift together flour and salt.

In another bowl, cream butter and sugar. Stir in egg, corn syrup, and vanilla. Stir in flour mixture, one third at a time, until thoroughly incorporated.

Pat dough into 2 flat disks, wrap in plastic, and chill for 1 to 2 hours, or until firm enough to roll out.

Roll dough between 2 pieces of wax paper to 1/4 inch thick. Cut out cookies and transfer to ungreased baking sheets, leaving about 1 inch between them.

Decorate cookies with egg paint. Bake for 8 to 10 minutes, or until just beginning to brown on edges.

Place baking sheet onto wire rack and allow to cool for 5 minutes before transferring cookies onto rack to finish cooling.


Egg Paint

1 egg yolk
food coloring

In a small cup, stir together egg yolk and a small amount of liquid or paste food coloring to obtain desired color.

Use a small paintbrush to decorate cookies before baking.

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