Classic Sugar Cookies Recipe | These buttery and soft classic sugar cookies are perfect for cutting into shapes. They will quickly become a family favorite! Top them with buttercream frosting or royal icing for a holiday classic!

Today’s Classic Sugar Cookies recipe is one of our family favorites. I’m so happy to share it with you today so it can become one of yours! While Christmas cookies are front and center, these treats are perfect for any season. They are sturdy enough to hold up well in different shapes. However, they are still soft and buttery and even have a hint of lemon. You can also check out my Christmas cookies from last year, cranberry rosemary butter cookies.

Classic Sugar Cookies with Buttercream Frosting

I chose to keep this version of the cookies simple in this post. They are plain but pretty stars with a simple white buttercream frosting. This whipped buttercream recipe can be spread onto the cookies smoothly. The resulting look is slightly rustic for the frosting.

I have to tip my hat to Hillary at The Cookie Countess for bringing this recipe into my world (her shop is a great resource for adorable cookie cutters and decorating materials!). Years ago, I took a really fun class with her trying to learn how to use royal icing on cookies. She gave us a print out of her classic sugar cookie recipe, which is what this is adapted from.

Classic Sugar Cookies cut into stars for Christmas

Unfortunately, I never did master royal icing. Although she was a wonderful teacher, I just don’t have the talent for it. 😉 Hence the buttercream on these. If you want to try your hand at royal icing instead of the buttercream featured here, here’s the recipe I normally use.

Classic Sugar Cookies with Buttercream Frosting

From my home to yours for the upcoming holidays, I hope these serve you well!

Classic Sugar Cookies

★★★★★

5 from 1 review

Total Time: 30 minutes
Yield: 24 medium cookies 1x

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Description

These buttery and soft classic sugar cookies are perfect for cutting into shapes and will quickly become a family favorite. Top them with buttercream frosting or royal icing for a holiday classic!

Ingredients

Scale

Classic Sugar Cookies

2 cups granulated sugar
2 cups (4 sticks) salted butter (softened)
2 eggs (large)
2 tsp pure vanilla extract
1 zest of one large lemon (or two small)
5 3/4 cups flour

Classic Buttercream Frosting

1 cup (2 sticks) unsalted butter
3–4 cups confectioner’s sugar
2 tsp pure vanilla extract
2–4 tbsp heavy cream or milk

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Instructions

Classic Sugar Cookies

Preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated.
Add eggs, vanilla, and lemon zest. Mix at low speed until fully blended.
Then add flour in thirds. Start on low speed and then increase if necessary. You’ll know your dough has been mixed enough when it pulls away from the sides of your bowl and clumps around the mixing paddle.
Roll out to 1/4″ thickness. Cut with your preferred cookie cutters. Place on a cookie sheet lined with slipat or parchment paper.
Bake at 350 degrees for 10-15 minutes, until the edges of the cookies are golden brown. Allow to cool, then frost with your choice of frosting.

Classic Buttercream Frosting

With a stand or handheld mixer, whip butter for 1-2 minutes until fluffy.
Add in 1/2 cup of powdered sugar, whip until incorporated.
Add vanilla extract and 1 tbsp of milk or heavy cream.
Add an additional two cups of confectioner’s sugar, whip until creamy and fully mixed.
Assess consistency. You want a fluffy frosting for these cookies. If the mixture feels too thin, add in additional confectioner’s sugar. If it is too stiff and unworkable, you can add more milk/cream. Repeat to balance if necessary.
Frost your cooled cookies.