This crisp buttery Ina Garten Sugar Cookie Recipe is made with unsalted butter and pure vanilla extract and ready in 65 minutes. Pulling the baking sheet from the oven reveals pale golden edges with a soft, perfectly set center. I love keeping this dough in my freezer for unexpected cravings.
Try More Recipes:
- Ina Garten Chocolate Chip Cookies Recipe
- Ina Garten Carrot Cake Recipe
- Ina Garten Tres Leches Cake Recipe
Why This Classic Works
I tried many sugar cookie variations before realizing the butter ratio matters most. Using three full sticks of butter creates a dough that holds its shape flawlessly while baking.
Initially, I skipped the chilling step because I wanted cookies immediately, but they spread entirely across the pan. Giving the dough proper time in the fridge guarantees those sharp, clean edges every single time.
Ina Garten Sugar Cookie Recipe Ingredients
- 3 sticks (340g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 extra-large egg, at room temperature
- 1 tsp pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1/4 tsp kosher salt
How To Make Ina Garten Sugar Cookie Recipe
- 1. Cream the butter: Beat the butter and sugar together in a stand mixer on medium speed for one minute until just combined.
- 2. Add wet ingredients: Lower the speed and add the egg and vanilla extract, mixing until completely blended.
- 3. Mix the dry: Sift the flour and salt together, then gradually add them to the wet mixture on low speed until a dough forms.
- 4. Shape and chill: Wrap the dough tightly in plastic wrap, form it into a flat disk, and refrigerate for exactly 30 minutes.
- 5. Roll and cut: Roll the chilled dough to a quarter-inch thickness on a floured surface and cut out your desired shapes.
- 6. Bake the cookies: Bake at 350F for 10 to 12 minutes until the edges just start to turn golden brown.
Recipe Tips
- Room temperature ingredients: Cold eggs and butter will not emulsify properly, leading to a dense and uneven dough.
- Do not overmix: Stopping the mixer as soon as the flour disappears prevents tough cookies.
- Flour your cutters: Dipping your cookie cutters in flour before each press stops the dough from sticking and tearing.
What To Serve With Sugar Cookies
These cookies are rich enough to stand alone but pair wonderfully with a warm mug of Earl Grey tea. A glass of cold whole milk also cuts through the buttery richness beautifully.
How To Store
Keep baked cookies in an airtight container at room temperature for up to one week. The raw dough disk can be wrapped tightly and frozen for up to three months.
FAQs
Why did my cookies spread in the oven?
The dough likely got too warm before baking. Always chill the dough completely before putting it in the oven.
Can I use salted butter instead?
You can, but you should omit the extra quarter teaspoon of kosher salt from the recipe.
How thick should I roll the dough?
A quarter of an inch is ideal for a sturdy cookie that remains slightly soft in the middle.
Nutrition
- Calories: 180 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 45mg
- Total Carbohydrate: 18g
- Protein: 2g
Try More Recipes:
- Ina Garten Apple Pie Bars Recipe
- Ina Garten Banana Bread Recipe
- Pioneer Woman S’mores Cookies Recipe
Ina Garten Sugar Cookie Recipe
24
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minutesIna Garten Sugar Cookie Recipe yields crisp buttery treats using real vanilla and simple pantry staples in 65 minutes. These reliable cut-out cookies hold their shape beautifully in the oven, offering a classic baking project for lazy weekend afternoons.
Ingredients
3 sticks (340g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
1 extra-large egg, at room temperature
1 tsp pure vanilla extract
3 cups (360g) all-purpose flour
1/4 tsp kosher salt
Directions
- 1. Cream the butter: Beat the butter and sugar together in a stand mixer on medium speed for one minute until just combined.
- 2. Add wet ingredients: Lower the speed and add the egg and vanilla extract, mixing until completely blended.
- 3. Mix the dry: Sift the flour and salt together, then gradually add them to the wet mixture on low speed until a dough forms.
- 4. Shape and chill: Wrap the dough tightly in plastic wrap, form it into a flat disk, and refrigerate for exactly 30 minutes.
- 5. Roll and cut: Roll the chilled dough to a quarter-inch thickness on a floured surface and cut out your desired shapes.
- 6. Bake the cookies: Bake at 350F for 10 to 12 minutes until the edges just start to turn golden brown.
