Buttery Sugar Cookies


Buttery Sugar Cookies

This foolproof sugar cookie recipe is crisp, chewy, and delicious.

Sugar cookies are a classic, and our delicious version is everything you want in a perfect cookie. They are rich and buttery, with the perfect texture: crisp on the outside and chewy on the inside. The shortening in this recipe, plus the chilling time, keeps them from spreading too much in the oven. So you can make perfectly shaped sugar cookies that look as good as they taste. We love this recipe around the holidays, but it is absolutely delicious any time of year. We also recommend topping with decorative sugar or sprinkles, but feel free to spread a spoonful of your favorite frosting on top instead. You really can't go wrong with this foolproof sugar cookie recipe.

From the Chef: "The hunt for the perfect sugar cookie is over. By including butter, we’ve added some creamy flavor to an old-school classic, allowing them to truly shine, and if you’re looking for a great cutout cookie, look no further."

Yields48 cookies

Preparation Time10 min

Chilling Time2 hr

Cooking Time10 min



  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup butter-flavored vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 1/4 cups cake flour, plus extra for flouring a work surface
  • 1/4 cup - .5 cup Demerara sugar, sugar sprinkles, or ground nuts

Sugar Cookies Recipe


  1. In a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and shortening on medium-high speed for 3 minutes, until very light and fluffy. Add the vanilla, salt, and egg and mix well. Gradually add the cake flour, scraping down the bowl once or twice, and mix to make a stiff dough.

  2. On a floured work surface, form the dough into two logs 1½ inches in diameter, rolling them firmly into a perfectly round shape. Wrap the logs in plastic wrap or waxed paper and chill for 2 hours or up to 1 week.

  3. When ready to bake, preheat the oven to 375ºF. Line two baking sheets with parchment paper.

  4. Cut the logs crosswise into ¼-inch-thick slices and place 1½ inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookies are firm and the bottoms are a light golden brown. Sprinkle with the Demerara sugar, sugar sprinkles, or ground nuts.

  5. Cool on the baking sheets set on wire racks for 2 minutes, then transfer the cookies to the racks to cool completely.

  6. Store the cookies in an airtight container at room temperature for up to 5 days until ready to serve.

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