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One of my favorite ways to spend a lazy Sunday afternoon is to bake cookies with my daughter. My favorite cookie recipe is a chocolate chip and pecan recipe, but she just loves sugar cookies, and this simple sugar cookies recipe is a real winner!

Simple Sugar Cookies Recipe

Simple Sugar Cookies Recipe

I think she prefers sugar cookies simply because she enjoys sprinkling as much sugar as she wants on top, and I never tell her to stop! When we are making this sugar cookie recipe together, it’s probably the only time she ever hears me say, “put more sugar on that.”

Do you love sugar cookies? Then this simple sugar cookies recipe is going to be perfect for you!

The original recipe was in one of those “bake sale favorites” types of cookbooks I found as a teenager when I first began to fall in love with baking. I’ve changed the recipe over the years and I think that I’ve finally perfected it!

We hope you enjoy this deliciously sweet simple sugar cookies recipe!

More sweet cookies on Parent Pretty

White Chocolate Peanut Butter Cookies Recipe
Pumpkin Snickerdoodles Recipe
Cake Mix Cookie Bars Recipe

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Simple sugar cookies recipe

Sweet and simple, this sugar cookie recipe will be sure to please everyone in the family!

Yield: 3 dozen cookies

Prep Time: 45 Minutes

Cook Time: 5 Minutes

Total Time: 1 Hour

Ingredients:

1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2 eggs
1/4 cup pancake syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
(plus 4 tablespoons flour for rolling dough)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup colored sugar crystals

Directions:

Combine sugar and butter in a large bowl and beat at medium speed until well blended.

Add in eggs, pancake syrup and vanilla and beat until light and fluffy.

In a separate blow, add flour, baking soda, baking powder and salt and mix until thoroughly combined. Gradually add to butter and sugar mixture, beating at low speed after each addition until completely blended.

Divide dough into four parts and wrap each in plastic wrap, refrigerating for 45 minutes.

Preheat oven to 375 degrees and line cookie sheets with tin foil.

Remove dough from refrigerator and lightly sprinkle flour onto large sheet of wax paper. Set cookie dough onto floured surface and cover with another piece of wax paper.

Using a rolling pin, roll dough out to 1/4 inch thickness.

Remove the top sheet of wax paper and cut dough into desired shapes using cookie cutters.

Tip: if you do not have cookie cutters, use the mouth of a small glass to cut round cookies.

Please cookie shapes 2 inches apart on tin foil-lined cookie sheets and bake for 5 minutes for softer cookies, 7 minutes for crispier cookies.

When removing from oven, slide tin foil sheet onto wire racks or flat surface for cooling cookies.

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