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Classic Sugar Cookies (with variations)

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“These are very easy to make and they are perfect for cutting into shapes and decorating. Pop dough back into fridge for 5 minutes if dough gets too soft to work with. Prep time includes chilling time. Cook time is 10 mins per batch. Update Dec22 2004: Instructions to make CHOCOLATE sugar cookies are below.”
42-48 cookies

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Line 2 baking sheets with parchment paper.
  3. Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy.
  4. Add egg and vanilla.
  5. Continue beating until well-combined.
  6. Combine flour, salt and baking soda.
  7. Add the flour mixture to the wet ingredients.
  8. Mix on low speed until just combined.
  9. Wrap dough tightly with cling wrap and chill for at least 30 minutes.
  10. Turn dough out on lightly floured surface.
  11. Roll to about 1/8" thickness.
  12. Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets.
  13. Sprinkle the tops with sugar, if desired.
  14. Bake until cookies are set but not brown, 8-10 minutes.
  15. Transfer to cooling racks.
  16. You may roll the dough into a log shape and freeze until firm, then slice and bake.
  17. LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar.
  18. RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined.
  19. NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined.
  20. SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour.
  21. FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies.
  22. Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed.
  23. Frost cookies after baking, while still slightly warm.
  24. CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla.
  25. MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.

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