Perfect Sugar Cookies

December 15, 2018
Looking for that perfect cut out sugar cookies which has perfect edges? These sugar cookies are soft, slightly crisp, delicious, vanilla flavored, and they don't spread in the oven! This recipe makes PERFECT sugar cookies! They're delicious both with and without icing, they keep their shape and they have perfect edges. 

Before making these cookies, I advise you to read the recipe fully. Cookies are perfect when they are weighed perfectly. DO NOT guess the measurement of the ingredients. I didn't mention the recipe in cups as weighing is more accurate. So measure every ingredient properly. 


450g all purpose flour
2 large eggs (room temperature)
227g of salted butter (room temperature)
225g granulated white sugar
2 tsp vanilla extract


  1. Sift flour once and keep aside.
  2. Prepare a baking tray preferably a cookie tray. Usually a cookie tray is very thin. Any thin baking tray will work too. Grease the tray and place a parchment paper on the tray. (This will help to remove the cookies easily)
  3. Beat butter and sugar together in a mixing bowl until light and fluffy. (Don't be in a hurry to end this step as the cookies will be dense if the butter and sugar is not creamed properly)
  4. Add eggs one at a time slowly, mixing each well until incorporated. Beat for about two-three minutes after each egg is added.
  5. Then add the vanilla and mix well. 
  6. Next add the flour and fold using a rubber spatula. Do not beat after adding the flour. 
  7. Transfer the mixture into a slightly floured surface and knead to form a soft dough. Do not over knead. (If its very sticky, add 1 tbsp flour)
  8. Wrap the cookie dough with cling film and refrigerate at least 4 hours or overnight. 
  9. Once the dough is chilled, take out of refrigerator and let it sit for 30 minutes in the room temperature. (when you touch the dough it should be able to roll)
  10. On a slightly floured surface, roll out the dough evenly into 6 mm thickness. It is very important to have at least 1/4 inch of thickness in cookies as this will ensure that the cookies will have its shape unchanged. 
  11. Now cut out desired shaped cookies and carefully place them on the prepared tray. Use palette knife to lift the cookies if they start to stick. (Keep a small gap when placing the cookies on the baking tray as the cookies will slightly expand while baking)
  12. Preheat the oven to 180 degrees Celsius for 10 minutes. 
  13. Refrigerate the cookies with the tray until the oven preheats. 
  14. Bake the cookies for 8-10 minutes. (Each oven is different. For me it took exactly 10 minutes to bake. Do not bake for long time. There is no kneed for the cookies to be browned.)
  15. Once baked, it will look as the cookies are not baked enough, but don't worry that's exactly how it should be. (The cookies will harden once it is taken out of the oven)
  16. Let the cookies sit in the tray for 5 minutes and transfer the cookies to wire racks. 
  17. Let it cool completely. Store them in airtight containers up to a week. 
  18. You can have it as it is or can decorate them with Royal icing or Fondant. Enjoy!


  • Store cookies in an airtight container. 
  • Refrigerate the cookies in an airtight container if you are living in a very humid area. 
  • You can freeze the cookie dough by wrapping it with a plastic wrap and put in a airtight container or zip lock bag. Bring it to room temperature and cut cookies and bake. 

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