Classic Sugar Cookies

Sugar cookies filled with dulce de leche

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 36 servings
Nutritional Guidelines (per serving)
108 Calories
7g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36
Amount per serving
Calories 108
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 39mg 13%
Sodium 138mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 2g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sugar cookies have excellent texture and flavor, and they are perfect for special occasions. Ice the cookies and sprinkle with decorating sugars or make fancy filled sandwich cookies.

We filled the cookies with thick dulce de leche, but jam, icing, or ganache would be wonderful as well. See the tips and variations for an easy cookie icing and more.


  • 2 1/2 cups all-purpose flour (11 1/2 ounces)
  • 3/4 cup sugar (granulated)
  • 1/4 teaspoon salt
  • 1 cup butter (unsalted, chilled)
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract

Steps to Make It

  1. Put the flour, sugar, and salt in a large mixing bowl and mix with an electric mixer on low speed until blended. 

  2. Cut the butter into small pieces and add to the mixer a little at a time. Increase the speed to medium and continue beating until the mixture clumps.

  3. Add the egg yolks and vanilla and continue beating on medium-low speed, or until the mixture forms a soft dough.

  4. Turn the cookie dough out onto a lightly floured surface and separate into two portions.

  5. Shape into balls and flatten to make two disks.

  6. Wrap in plastic wrap and refrigerate for about 30 minutes.

  7. Take a disk out of the refrigerator and place it between two sheets of waxed paper or parchment paper.

  8. Roll out to about 1/8-inch thickness.

  9. If the dough is still too cold and cracks when rolled, let it stand at room temperature for a few extra minutes. 

  10. Cut the dough out into rounds, squares, or shapes, and arrange on the prepared baking sheets.

  11. Repeat with the remaining dough disk.

  12. Place the baking sheet in the refrigerator to chill.

  13. Heat the oven to 375 F.

  14. Place the pan of chilled cookies in the oven and bake for about 9 to 12 minutes, or just until the edges are light brown.

  15. Cool the cookies on a rack and decorate or fill as desired.

Tips and Variations

  • Filled Cookies - Cut half of the dough into rounds. Cut the remaining dough into rounds and cut a small shape in the center with a miniature cookie cutter. Bake as directed. Fill the cookies with thick jam, icing, or dulce de leche. Dust with sifted powdered sugar, if desired.
  • Easy Cookie Icing - Combine 1 cup of confectioners' sugar with 2 teaspoons of milk, 2 teaspoons of light corn syrup, and 1/4 teaspoon of vanilla extract. Mix and add a bit more corn syrup if the icing is too thick. Divide into a few small bowls and add food coloring, if desired. Spread the icing on cooled cookies or dip them into the icing, depending on the thickness.