There’s something timeless and comforting about an Old Fashioned Rolled Sugar Cookie. These classic cookies are soft, buttery, and perfectly sweet—ideal for decorating or enjoying as-is. Whether you’re baking them for holidays, birthdays, or just because, this tried-and-true recipe delivers that nostalgic homemade taste every time. With a dough that’s easy to roll and cut, and a texture that’s soft but sturdy, these are the best sugar cookies for frosting, sprinkles, or a simple dusting of sugar.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional but delicious)
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Optional for topping: sanding sugar or icing for decorating
Substitutions
Butter: Substitute with vegan butter for a dairy-free version.
Almond extract: Omit or replace with lemon or maple extract.
Flour: Use a 1:1 gluten-free baking blend to make gluten-free sugar cookies.
Sugar: Coconut sugar can be used, though it will slightly darken the cookies and change the flavor.
How to Make Old Fashioned Rolled Sugar Cookie
Step 1: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes using a wooden spoon or electric hand mixer).
Step 2: Add Eggs and Flavoring
Beat in the eggs one at a time, followed by the vanilla and optional almond extract.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
Step 4: Chill the Dough
Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill for at least 1 hour (or overnight for best results).
Step 5: Roll and Cut
Preheat the oven to 375°F (190°C). Roll out dough on a lightly floured surface to ¼-inch thickness. Use your favorite cookie cutters to cut shapes.
Step 6: Bake
Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes or until edges are just beginning to turn golden. Let cool on the sheet for 2 minutes before transferring to a wire rack.
Step 7: Decorate or Enjoy
Once cooled, decorate with royal icing, buttercream, or sprinkles—or keep them simple and classic.
Mix-ins & Flavor Enhancers
Zest: Add lemon or orange zest for a citrus twist.
Spices: Mix in a pinch of nutmeg or cinnamon for a warm flavor.
Extracts: Swap almond extract with coconut, maple, or peppermint extract for seasonal flair.
Recipe Tips
Chill well: Chilled dough is easier to roll and keeps the cookie shape intact.
Flour wisely: Use just enough flour to prevent sticking—too much can toughen the dough.
Even thickness: Roll dough evenly to ensure uniform baking.
Underdone is perfect: Cookies should look slightly underbaked when pulled from the oven—they’ll finish setting as they cool.
Storage Instructions
Room Temp: Store in an airtight container for up to 1 week.
Freezing Dough: Wrap and freeze dough discs for up to 3 months. Thaw in fridge before rolling.
Freezing Baked Cookies: Store undecorated cookies in layers with wax paper for up to 2 months.
Recipe Variations
Holiday Sugar Cookies: Add festive food coloring or shaped sprinkles.
Chocolate Dipped: Dip half of each cookie in melted chocolate and sprinkle with nuts or coconut.
Jam-Filled Cut-Outs: Make sandwich cookies with a layer of jam in the middle.
Iced Sugar Cookies: Decorate with royal icing or glaze for a bakery-worthy finish.
FAQs
Can I make Old Fashioned Rolled Sugar Cookie dough ahead of time?
Yes! The dough can be made and refrigerated for up to 3 days or frozen for 3 months.
Why is my dough too sticky to roll?
It likely needs more chill time or a light dusting of flour on your work surface.
How do I keep cookies from spreading too much?
Make sure the dough is chilled and the baking sheet is not warm when placing dough onto it.
Can I decorate these cookies after baking?
Absolutely. These cookies hold their shape beautifully and are perfect for decorating with icing, fondant, or sprinkles.
These Old Fashioned Rolled Sugar Cookies are soft, buttery, and delightfully nostalgic—perfect for every occasion from holidays to everyday treats. With just a few pantry staples and one good roll-out, you’ll have a batch of cookies that taste like they came straight from grandma’s kitchen.
Old Fashioned Rolled Sugar Cookie
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ½ cups 310g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Divide the dough into two disks, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to ¼-inch thickness. Cut into shapes using cookie cutters.
- Place cookies 1 inch apart on the baking sheet and bake for 8–10 minutes, or until edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate as desired or enjoy plain!
Notes
- Chilling the dough helps prevent the cookies from spreading.
- Don’t overbake—edges should be lightly golden, not brown.
- Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
