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3.60 from 5 votes

Sugar Cookie Recipe

An easy dough that yields a nice, soft cookie. These cookies are a little more fragile, so handle with care.
Prep Time4 hrs
Cook Time6 mins
Total Time4 hrs 6 mins
Course: Dessert
Cuisine: American
Keyword: cookies, sugar cookie
Servings: 1 batch of dough
Calories: 8000kcal


  • 2 cups of butter room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • tsp. almond extract
  • 1 tsp. lemon extract
  • 6 1/2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt


Make and chill the dough:

  • Cream together the butter and sugar. Add the rest of the wet ingredients.
  • Mix the dry ingredients in separate bowl, then add this mixture to the wet ingredients as you mix it to combine.
  • Turn the dough onto a long piece of saran wrap and make it into a nice bundle.
  • Chill the dough in the fridge for at least 4 hours, overnight is best.
  • Once chilled, take it out and set it on the counter for about 5 min before you work with it. (Two steps forward, one step back, I know. But it works).

Roll out the dough:

  • Generously flour your surface, then cut off a nice chunk of chilled, yet workable dough.
  • Roll out the dough as you please and cut into the shape of your choosing.

Bake the dough:

  • Preheat your oven to 375 degrees. Place cookie dough cut outs on a baking sheet.
  • Your cook time will vary based on size, thickness and if you use a sil-pat baking mat or not. For most cookies, I set the timer for 6 min, and add more time if needed. Cookies are finished when they have touches of golden on a few corners - do not let them turn brown. Be sure they are cooked all the way through, otherwise, they turn a dough-ey gray-ish color in the middle.


This is about as much as one Kitchen Aid Mixer can handle. It's the equivilent of a double recipe and makes plenty of dough. The amount that you get out of it will depend on the size and thickness of your cookies.


Calories: 8000kcal