The Best Sugar Cookies - Blondies Bakes

The Best Sugar Cookies

Sugar Cookies

Get baking these amazing sugar cookies! These are an absolute favourite of ours and will have the kids smiling from ear to ear.

Recipe overview

Prep Time: 30 minutes
Cooking Time: 10-12 minutes
Effort: Minimal
Serves: 24 cookies


  • 280g plain flour
  • 150g granulated sugar
  • 170g unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Baking sheet
  • Parchment paper
  • Cling film
  • Mixing bowls
  • Electric mixer or whisk
  • Rolling pin
  • Cookie cutters


  • Mix Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until smooth, light and fluffy. This should take about 2-3 minutes with an electric mixer.
  • Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Scrape down the edges and repeat if needed
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on a low whisk setting until fully combined. The dough should be soft but not sticky. If it is too stickly add a pinch of flour.
  • Roll the Dough: Cut the dough into 2 equal pieces. Put the dough between two pieces of baking parchment and roll out to a thickness of 6mm. The rolled-out dough can be any shape but have an even thickness.
  • Chill the Dough: Keeping the dough between the parchment sheets, place the dough in the fridge for at least 60 minutes. This makes the dough easier to handle.
  • Heat the Oven: Once the dough has chilled, preheat your oven to 175°C and line your baking sheet with parchment paper.
  • Cut: Carefully remove the dough pieces from the fridge. Use a cookie cutter to cut the dough and place on the lined baking sheet (approx. 3-4cm apart). Re-roll the remaining dough and continue cutting until all is used.
  • Bake: Place the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.

    Chef’s notes:

    • Dough Consistency: If the dough is too sticky to roll, add a bit more flour. It should be firm and not stick to your fingers.
    • Decoration: These cookies are perfect for decorating with royal icing or a simple glaze once they have completely cooled. Get creative with colours and designs!
    • Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.

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