Old-Fashioned Sugar Cookies

Of course! Here is a 2000+ word, SEO-optimized blog post written in the persona of Chef Emily Walker.

***

Table of Contents

The Cookie That Started It All: My Old-Fashioned Sugar Cookies

Hey there, friend! Pull up a chair and grab a cup of coffee (or, let’s be real, a cold glass of milk). I want to talk about a recipe that’s so much more than just a list of ingredients and instructions. We’re diving into the world of my absolute favorite, the one that feels like a warm hug from my past: Old-Fashioned Sugar Cookies.

You know the ones I’m talking about. They’re not the crumbly, sandy kind that shatter when you take a bite. Oh no. These are soft, tender, and delicately buttery, with just the right amount of sweet vanilla kiss. They’re the perfect blank canvas for your wildest decorating dreams, but they’re also sublime in their simple, unadorned glory. This is the recipe that turns a regular Tuesday into a baking tradition and fills your kitchen with the kind of smell that makes everyone, and I mean *everyone*, wander in asking, “Is it ready yet?”

I’ve made these cookies more times than I can count—for holiday parties, school bake sales, tough days, and grand celebrations. They are my go-to, my culinary security blanket. And today, I’m sharing my heart with you. We’re going to make the most perfect, soft, and utterly delicious old-fashioned sugar cookies together. So, tie on your favorite apron (the messy one is always the best), and let’s create some magic.

A Spoonful of Sugar and a Heap of Memories

My love affair with these cookies began not in culinary school, but on a wobbly wooden stool in my Grandma Eleanor’s kitchen. Her countertops were a speckled laminate, and her rolling pin was older than my dad, worn smooth by decades of love. Every Christmas, the air would fill with the scent of cinnamon and nutmeg, but it was the simple sugar cookie dough that had my heart.

I was her official “Sprinkle Apprentice.” My small, clumsy fingers would press the cookie cutter down with intense concentration, and then I’d shower the shapes with a blizzard of sparkling sugar. Grandma never worried about the mess. Flour dusted the floor like snow, and my face was always smeared with butter, but she’d just smile and say, “Emily, my dear, the best cookies are made with a happy mess.” That feeling—the warmth of the oven, the joy of creation, the unconditional love in that kitchen—is baked into every single batch I make today. This recipe is her legacy, and it’s my absolute honor to pass it on to you.

Gathering Your Cookie Crew: The Ingredients

One of the best things about this recipe is its beautiful simplicity. You likely have everything you need right in your pantry! Here’s the lineup, with a few of my chef-y insights to help you understand the “why” behind the “what.”

⅔ cup Butter, softened – This is the soul of your cookie. I use unsalted butter so I can control the salt level. For the softest, most tender crumb, your butter should be at a cool room temperature—you should be able to press a finger into it easily, but it shouldn’t be greasy or melted.
1 cup Granulated Sugar – The sweetheart! We cream this with the butter to create tiny air pockets, which gives the cookie its lovely, soft texture.
1 large Egg – Our binding agent, the glue that holds the party together. It also adds richness and helps with the structure. Make sure it’s at room temperature to blend seamlessly with the butter and sugar.
4 cups Unbleached All-Purpose Flour – The backbone. I prefer unbleached because it’s a bit less processed, but regular all-purpose works perfectly. This amount gives us a dough that’s perfect for rolling and cutting.
¼ cup Milk – A little bit of liquid to bring the dough together and add to the soft texture. Any kind you have on hand works—whole milk will give you a slightly richer cookie.
½ tsp Pure Vanilla Extract – The flavor booster! Don’t be shy here; a good quality vanilla makes all the difference. This is where that warm, classic cookie flavor comes from.
2 tsp Baking Powder – Our leavening hero! This is the secret agent that gives the cookies their gentle rise and soft, cake-like texture (instead of being flat and crisp).
½ tsp Salt – The flavor enhancer. Trust me on this! Salt doesn’t make the cookies taste salty; it makes the butter and vanilla flavors pop and balances the sweetness perfectly.

Let’s Get Baking: The Step-by-Step Fun

Ready to make some dough? Follow these steps, and you’ll be a sugar cookie pro in no time. I’ve packed this section with all my favorite tips and hacks I’ve learned over the years.

Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for a good 2-3 minutes. Chef’s Hack: Don’t rush this step! We’re not just mixing; we’re “creaming.” This process incorporates air into the dough, which is key for that soft, pillowy texture. You’ll know it’s ready when the mixture turns pale yellow and looks light and fluffy.
Welcome the Egg: Beat in the egg until it’s fully incorporated, then scrape down the sides of the bowl. Now, mix in your vanilla extract. Your kitchen should already be starting to smell amazing.
The Dry Ingredient Dance: In a separate bowl, whisk together your flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed. Now, with your mixer on low, alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour. Chef’s Insight: Adding the flour in batches prevents your mixer from being engulfed in a white cloud and helps the dough come together more smoothly.
The All-Important Chill Time: Divide the dough in half, shape each half into a disk, and wrap them tightly in plastic wrap. This is non-negotiable! You must refrigerate the dough for at least one hour, or even overnight. Why? Chilling solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flour to fully hydrate, making the dough much easier to roll out without sticking. This is the secret to crisp, clean edges on your shapes!
Roll and Cut! Preheat your oven to 350°F (175°C) and lightly grease your baking sheets (or line them with parchment paper for even easier cleanup). On a lightly floured surface, roll one disk of dough to about ⅛-inch thickness. Pro Tip: If the dough gets too warm and sticky, just pop it back in the fridge for 10 minutes. Use your favorite cookie cutters, and have fun! Re-roll the scraps until you’ve used all the dough.
Bake to Golden Perfection: Place your cut-out cookies on the prepared baking sheets, leaving about an inch between them. Bake for 10-15 minutes. Watch closely! You want the edges to be just barely starting to turn a light golden brown. The tops should still look pale and not fully set. They will continue to cook on the hot baking sheet after you pull them out. This is the key to a soft cookie!
The Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I know it’s tempting, but this resting period is crucial for them to set up properly.

Sharing the Sweetness: How to Serve Your Masterpieces

Now for the best part! These cookies are incredibly versatile. For a simple, classic treat, just sprinkle them with a little extra granulated sugar before baking. They sparkle like they’re covered in tiny diamonds!

If you’re feeling artistic, let them cool completely and dive into the world of decorating. A simple glaze made from powdered sugar and a splash of milk or lemon juice is a fantastic start. Add food coloring, sprinkles, or even a drizzle of chocolate. I love setting up a decorating station with bowls of different icings and toppings—it’s a blast for kids and adults alike.

Stack them high on a vintage cake stand for a party, pack them in cute boxes tied with a ribbon for the most heartfelt homemade gift, or just pile them on a plate for your family to devour. They pair perfectly with a glass of cold milk, a hot cup of coffee, or a mug of spiced tea.

Mix It Up! Fun Flavor Twists

While I adore the classic version, playing with flavors is where the real kitchen fun begins! Here are a few of my favorite ways to mix things up:

Lemon-Zest Sunshine: Add the zest of one large lemon to the butter and sugar during the creaming step. The bright, citrusy flavor cuts through the sweetness and is incredibly refreshing.
Almond Elegance: Swap the vanilla extract for almond extract (just ¾ tsp, as it’s more potent). It gives the cookies a wonderfully warm, nostalgic flavor that reminds me of Italian bakeries.
Spiced & Nice: Whisk 1 tsp of ground cinnamon, ½ tsp of nutmeg, and a pinch of cloves into your dry ingredients. It’s like a soft, chewy snickerdoodle in cookie-cutter form!
Funfetti Fiesta: After mixing the dough, gently stir in ½ cup of rainbow sprinkles (jimmies work best). Instant party cookies that are guaranteed to bring a smile.
Gluten-Free Swap: You can use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. The texture might be slightly more delicate, but they will still be absolutely delicious.

From My Kitchen to Yours: A Few Extra Thoughts

This recipe has truly evolved with me. In my early culinary school days, I tried to complicate it—adding fancy extracts, different fats, you name it. But I always came back to this simple, perfect formula. It’s a testament to the fact that the best things in life (and in the kitchen) are often the simplest.

One of my favorite kitchen memories is of a batch I made for a friend who was moving away. I cut them into the shape of her home state and iced them in her favorite colors. We laughed, we cried, and we ate way too many cookies. That’s the power of food—it’s not just fuel, it’s a vessel for our love and our stories. So when you make these, you’re not just baking cookies; you’re creating a memory. And if you get flour on the ceiling like I sometimes do? You’re doing it right.

Your Questions, Answered!

I’ve gotten so many questions about this recipe over the years! Here are the most common ones to help you on your baking journey.

Q: My cookies spread too much and lost their shape! What happened?
A: This is almost always a temperature issue! The most likely culprit is dough that wasn’t chilled long enough. Make sure it’s firm to the touch before rolling. Also, check that your baking powder is fresh, and don’t skip the step of greasing or lining your baking sheets.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough disks can be wrapped tightly and refrigerated for up to 3 days. You can also freeze them for up to 3 months. Just let them thaw in the fridge overnight before rolling.

Q: My dough is too crumbly and hard to roll. Help!
A: No worries! This can happen if you measure your flour by scooping directly from the bag, which packs it in. Next time, try spooning the flour into your measuring cup and leveling it off. For now, just knead the dough a few times with your hands—the warmth from your hands will help bring it together.

Q: How do I store these cookies to keep them soft?
A: Once completely cool, store them in an airtight container at room temperature. If you’ve iced them, place a piece of parchment paper between layers. They’ll stay soft and delicious for about 5 days.

A Quick Note on Nutrition

I’m all about balance—enjoying vibrant, healthy meals and also savoring life’s sweet treats without an ounce of guilt. These cookies are a celebration, a tradition, and a little bite of joy.

This is a rough nutritional estimate per cookie (without icing or extra sugar topping), based on a yield of about 3 dozen cookies. Remember, these values can vary based on the exact ingredients you use and the size of your cookie cutters.

Calories: ~80
Fat: 3g
Carbohydrates: 12g
Sugar: 6g
Protein: 1g

Your New Baking Tradition Awaits

And there you have it, my friend! My heart-on-a-plate, my grandma’s legacy, my go-to recipe for old-fashioned sugar cookies. This isn’t just about creating a delicious treat; it’s about the flour-dusted joy of the process. It’s about the stories you’ll tell and the memories you’ll create in your own kitchen.

I am so incredibly excited for you to try this recipe. I have a feeling it’s going to become a favorite in your home, just like it is in mine. So go on, preheat that oven, and get ready for your house to smell like pure happiness. When you make them, I’d love to see your creations! Tag me on social @TastyChow so I can share in your cookie joy.

Happy baking, and as always, let’s chow down!

— With love and a sprinkle of sugar,
Emily

***

Pin This Recipe for Later!

Pin Title: Old-Fashioned Soft Sugar Cookies | The Best Cut-Out Recipe!

Pin Description: Bake up a batch of pure nostalgia with these soft, buttery, and perfectly sweet Old-Fashioned Sugar Cookies! This is the ultimate cut-out cookie recipe from Chef Emily Walker at Tasty Chow. With step-by-step instructions, chef secrets for perfect rolling, and fun flavor variations like lemon and almond, these easy sugar cookies are perfect for holidays, cookie decorating parties, or a simple sweet treat. Learn why chilling the dough is the secret to success and how to achieve that soft, melt-in-your-mouth texture everyone loves. A classic family recipe that’s sure to become a new tradition! #sugarcookies #cutoutcookies #christmascookies #bakingrecipe #cookiedecorating #easyrecipe #fromscratch

SEO Meta Description: Make soft, buttery old-fashioned sugar cookies! This easy, nostalgic recipe includes step-by-step tips, fun variations, and chef secrets for perfect cut-outs every time.