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I realize baking is a science. Room temperature eggs, cream this and that before adding this again. Mix, mix again. Etc.. etc.. For some reason, all of that goes out the window for this easy sugar cookie recipe and it just works every time despite the lack of scientific execution. Mix your liquid ingredients together, add in the dry stuff and you’re good to go.
Another reason this easy sugar cookie recipe is, well, easy is because I skip the rolling and cutting into cute shapes part. (THE HORROR.) Can we still be friends? Try it. You’ll save a little sanity and they’ll taste just as good. Promise.
Easy Sugar Cookie Recipe
Dough:
1 ½ cups butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons salt
2 teaspoons baking powder
Frosting:
½ cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar
¼ cup milk
Directions for Easy Sugar Cookie Recipe:
Preheat the oven to 400. Dump your butter, sugar, eggs, and vanilla in a mixing bowl. See? All happy together in the bowl.
Add in your flour, baking powder and salt, and mix until combined.
If you’re feeling extra fancy feel free to stick the dough in the refrigerator for at least 30 minutes. Refrigerating your dough keeps spreading in the oven to a minimum and also results in a slightly better flavor. Who knew, right? If you’re not too concerned about it, skipping the step won’t make or break your cookies.
Using a cookie scoop, (my favorite is this 1.5 Tablespoon sized cookie scoop) place cookie dough on a cookie sheet. I like to use parchment paper for easy clean up.
Grab something that has a flat surface (I like to use a small mason jar) and flatten your cookie until it’s about ½ it’s original height.
Bake at 400 degrees for 8-10 minutes, just until the edges barely start to golden. You don’t want to over bake them. Let cool completely.
By the way, having my Frigidaire Gallery® Double Electric Wall Oven with true convection is so glorious. Seriously, baking with two ovens at once and using the convection mode I can bake ALL my cookies and be done with the whole batch in 8-10 minutes. Plus I’m really happy with how these ovens are able to keep an even baking throughout. They bake everything to perfection. It’s nice when you can trust your oven to do that. Another favorite feature I love is the quick preheat button; my oven is at the perfect temperature in less than 5 minutes!
So yep, it’s raining cookies over here! No more waiting to bake batch after batch. I never knew the glory of having two ovens until now and with the time savings I find myself baking more. Which makes my family really happy, my ever growing chunky body… now that is another matter. Ha!
For the frosting, place all ingredients in a mixing bowl and mix together with a hand or stand mixer until creamy and well combined. Mix in food coloring if desired. Frost cookies after they have completely cooled. I used the Aymuna cookie decorating shooters to help pipe on cute designs.
Aren’t they pretty?
There’s something so festive about sugar cookies, and this easy sugar cookie recipe is sure to please your pickiest palates. No hours slaving in the kitchen needed.
Ingredients
Dough
- 1 1/2 cups butter softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 2 teaspoons salt
- 2 teaspoons baking powder
Frosting
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1/4 cup milk
Instructions
Preheat oven to 400. Mix butter, sugar, eggs, and vanilla thoroughly until well combined. Blend in flour, baking powder, and salt. Cover and chill 30 minutes (or longer) if desired. Heat oven to 400 degrees. Scoop dough onto cookie sheet (I used 1/4 cup cookie scoop but you can make them as small as you like) and flatten each cookie a little bit with a cup or other flat surfaced item. Tip: if its too sticky dip in white sugar between cup flattening. Bake for 8-10 minutes until edges are just beginning to brown. Cool completely.
- For frosting, mix all ingredients together with a hand or stand mixer until creamy and well combined. Mix in food coloring if desired. Frost cookies after they have completely cooled.
What are those cute frosting shooters you are using?
They are Aymuna brand cake decorating piping shooters– you can find them here.
Thanks!
Does the frosting harden enough to stack the cookies with wax paper between them?
I followed the instructions and it tasted more like flour than sugar. I added another cup of sugar.
I have oven envy.
I use a similar cookie recipe, ut I roll and slice.For some strange reason I can never get the cookies right when I try flattening with a glass. I end up with cookie on the glass and strangely my hair. So, roll and slice.
Do you have suggestions on freezing the frosted cookies?
Can you freeze the cookie dough? Thanks!