**Note** This recipe has been corrected. Previously it called for 2 sticks or 1/2 cup of butter. It should read, 2 sticks or 1/2 POUND of butter.**
This is the classic vanilla flavored sugar cookie recipe I use for most all of my cookies. This cookie recipe is pretty much no-fail. It will produce a roll-out cookie that will always retain its shape when baked. You can chill the cut cookies before you bake or skip the chilling and pop them right into the oven. You end up with a soft cookie with a firm bite and it will be lightly sweetened with a soft vanilla flavor. The intensity and quality of your vanilla flavor will be dependent on the vanilla flavoring or extract you use. You can also skip the extract and use pure vanilla beans or a vanilla bean paste for an even better vanilla flavor. Since the cookie itself is lightly sweetened, it is perfect for the addition of royal icing or buttercream.
- 1/2 pound or 2 Sticks Unsalted Butter
- 1 Cup Confectioner’s Sugar or Powdered Sugar
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 2 Tbsp Vanilla Flavoring or Extract
- 4-4 1/2 Cups All-Purpose Flour
- 1/2 Tsp Salt (optional)
- Cream the butter, confectioner’s sugar, and granulated sugar together in a large mixing bowl.
- Add the eggs and vanilla flavoring and mix to combine.
- Add 1 cup of flour and the salt and mix to combine.
- Add the rest of the flour, one cup at a time, and mix to combine.
- After 4 cups of flour have been added, if the dough is too sticky, add an additional 1/2 cup.
- Turn out dough onto a floured surface and roll out to 1/4 inch thick. Cut cookies in desired shapes.
- Bake at 425 degrees Fahrenheit for 9 minutes.
Jeannie says
Your recipe is written: 1/2 cup (or 2 sticks) butter. What is the correct amount? 2 sticks is 1 cup? Do you add baking powder? In your You Tube video, you said 1/2 tsp baking but it is not listed on your printed recipe here. Thank you.
seleenap says
I’ve updated the recipe. It should be 1 cup or 2 sticks of butter. I apologize for the error – I thought I had corrected it. As far as the baking powder, you can use it or leave it out. I don’t find that it makes much of a difference. If you use it, you might find that your cookies will puff up just slightly more during baking (but they will fall when cooled). It might result in a slightly more tender cookie if you use the baking powder. I just leave it out at this point because I just don’t see the benefit of using it. Over the years I’ve updated and modified this cookie recipe to have it perform like I want it to. This has led to several discrepancies when I’ve tried to share it with others. Thank you for pointing out the errors so they can be corrected. I need to completely re-do the YouTube video and re-post the recipe I currently use!
Jeannie says
Is the butter 1/2 cup or w sticks? 2 sticks is 1 cup. Thank you for a response.
seleenap says
I thought I corrected the recipe. I apologize. The butter should be 1 cup or 2 sticks. I’ve updated it now. Thank you for pointing out the error.