Sugar Cookie Recipe



Yields: About 30 Cookies

1 Cup Butter, Room Temperature
1 ¼ Cups Granulated Sugar 
3 TBSP + ¼ TSP Confectioner’s Sugar 
1-2 TSP Lemon Extract 
2 Eggs
3 Cups + 5 TBSP All Purpose Flour 
1 ½ TSP Baking Powder 
Pinch Of Salt


Whether you're snowed in or having guests over, nothing's cozier in the cold weather months than a warm kitchen filled with the aroma of freshly baking cookies. And since you can't go wrong with a classic sugar cookie, we're sharing a recipe straight from our Bleecker Street Bakery! 

To make this simple cookie sheer holiday magic, our bakers recommend using the best quality ingredients you can get your hands on, especially a good unsalted butter. While these cookies are great on their own, they're also a great canvas for your favorite mix-ins, flavored extracts or savory chopped rosemary. Make them your own - 'tis the season to let your inner baker shine. 


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Cream together butter and both sugars using a standard mixer or hand mixer until your mixture is fluffy and light in color (almost white). Use a rubber spatula or spoon to scrape down the sides of your bowl so no patches of butter or sugar are left sticking to the sides.
  3. Add eggs one at a time, mixing until fully combined each time. Scrape down the sides of your bowl again.
  4. Mix in your extract of choice.
  5. In a separate bowl, combine flour, baking powder and salt.
  6. If using a mixer, reduce the speed to the lowest setting and add in flour mixture. If mixing by hand, add flour mixture in 2-3 increments, mixing slightly between each addition. Regardless of mixing method, mix just to combine – don’t over-mix!
  7. Divide the dough into two balls and wrap each in plastic wrap. Chill for 15-30 minutes or until dough is easy to roll out without sticking.
  8. Lightly flour your work surface and roll first ball of dough into ½-1 inch (or desired) thickness.
  9. Use a fun shaped holiday cookie cutter to cut out cookies. Place cookies on a baking tray lined with parchment paper or greased with butter.
  10. Bake for 10-12 minutes or until the edges are lightly browned and set.
  11. While your first batch bakes, repeat steps 8-10 with the second ball of dough.
  12. Allow cookies to cool completely before glazing or decorating

To make your own quick glaze, whisk 3-4 tbsp of lemon or orange juice to every 1 cup or confectioner’s sugar. For a thicker glaze, slightly reduce the amount of extract. Glaze cookies on a cooling rack so that they do not stick to your baking tray.

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Sugar Cookie Recipe

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