Eloise's Easy Sugar Cookies

"This is a quick and easy sugar cookie perfect for your favorite cutout cookies."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by mishy_bc photo by mishy_bc
photo by Kama S. photo by Kama S.
photo by Melissa C. photo by Melissa C.
photo by M. Richardson photo by M. Richardson
Ready In:
24 cookies




  • Preheat the oven to 400 degrees F.
  • In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla.
  • In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated.
  • Roll out on lightly floured board to desired thickness.
  • Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
  • Should be light in color with light browning on the edges.
  • Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack to cool completely.

Questions & Replies

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  1. meeplnag
    Will the dough be okay if I refrigerate the dough and then roll it out? Or should I wait until it warms up again?
  2. Julie V.
    What does "Cream butter and sugar" mean?
  3. V J.7575
    Do i melt the butter?
  4. chelle.66
    Can you use self rising flour instead?
  5. mishy_bc
    Can this dough be rolled out, cut and then frozen for baking later?


  1. mishy_bc
    I test made this recipe to see if I could double the batch, it worked great! Fabulous and super easy to work with, not needing to chill first is a real bonus! I love the cookie without the icing, my husband loves it with. Great for decorating! Highly recommend this recipe for the home baker.
    • Review photo by mishy_bc
  2. day-hee
    These sugar cookies are simple and delicious. Making the dough is really quick, too, though the rolling and cutting does take a bit of time. I made a half batch of the recipe on two separate occasions this week, the second time dividing the dough into 3 batches: one plain, one with mixed dried fruit (raisins, craisins and blueberries), and one with mini chocolate chips. They all came out beautifully; thin and crisp! I highly recommend this recipe and will definitely use it again and again.
  3. Kama S.
    I used real butter and hand mixed everything. 1/4 of dry ingredients at a time. I refrigeratedon't the dough for an hour and didn't need any flour to roll it out. Not sticky at all. I baked them for 8 minutes. These are soft moist and so so tasty. I was worried after reading some reviews about them being bland or dry. I'm not sure where they went wrong or I went right but these are delicious cookies. I've never baked sugar cookies before. I'm just broke and happened to have the ingredients and wanted to make cookies for my kids. I highly recommend these. I'll definitely save this recipie. This picture is half of the recipie. I have the rest in the fridge for later.
    • Review photo by Kama S.
  4. Melissa C.
    I have tried 6 different recipes in the past week, trying to get the perfect taste and consistency for my Royal Icing decorated cookies. I FINALLY found it! I doubled the recipe, which worked perfectly. The only thing I changed was the baking powder. I halved the amount it called for. Some people have said they are "salty", I don't understand that. Mine aren't salty at all! They held their shape perfectly and after decorating with Royal Icing, they tasted perfect. This is not meant to be a "sweet cookie". If you are wanting a sweet cookie, you should probably use a sugar cookie recipe. I will use this recipe from now on. I make and decorate a lot of cookies for many different occasions and this will now be my #1 recipe. Also, I NEVER use flour to roll out my cookies. I always roll them out on parchment paper sprinkled with powdered sugar.
    • Review photo by Melissa C.
  5. karencita7
    These are the best sugar cookies EVER! I've never made cookies in my life and I tried this recipe ( didn't change anything on it) and they turned out AWESOME, thanks so much!
    • Review photo by karencita7


  1. Cant Boil Water
    Pretty good. I do prefer softer, sweeter cookies and these bake harder and are not that sweet. Only problem was that the dough turned crumbly after mixing, even though I followed directions and softened the butter before use. To solve, I added a few drops of water at a time to the crumbly dough, until it was smooth and pliable. A tip I read: use confectioner sugar instead of flour to roll out dough. That really helped add more sweetness! I'm giving a 4 due to not needing to refrigerate prior to use, recipe ease, and fact that dough held the cookie cutter shapes. Would make again as my 9, 4, and yr old loved them :)
  2. mishy_bc
    Doubled the batch...worked great!
  3. cassanna15
    Adding 1/4 cup of shredded fresh ginger, a teaspoon of cinnamon, 1/2 teaspoon of nutmeg adds a nice flavor
  4. lexisandiford
    I added a bit more vanilla than called for
  5. Jaden R.
    Double batch for Christmas. Was delicious! I recommend it. One thing is that that it needs a little more wet ingredients because it kind of fell apart at first. So I added some water. Turned out great! Altogether very good recipe they were very delicious!!


I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
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