Ina Garten’s sugar cookie is a buttery, soft-baked cookie made with basic ingredients—flour, sugar, eggs, butter, and vanilla—crafted to perfection. These cookies have a delicate crumb, subtle sweetness, and slightly crisp edges. They can be left plain, dusted with sugar, or decorated with royal icing for special occasions.
3 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 tablespoon whole milk
1½ teaspoons pure vanilla extract
Extra flour for rolling
Sanding sugar or royal icing (optional, for decorating)
In a medium bowl, combine flour, baking powder, and salt. Whisk until evenly mixed, then set aside.
In a large bowl, beat the softened butter and sugar together using a stand or hand mixer until light and fluffy—about 2–3 minutes.
Mix in the egg, milk, and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the flour mixture to the wet ingredients. Mix just until the dough forms. Avoid overmixing.
Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilled dough is easier to roll and helps cookies hold their shape.
Preheat oven to 350°F (175°C). Lightly flour a clean surface and roll out one disc of dough to about ¼-inch thickness. Cut into shapes using cookie cutters and transfer to parchment-lined baking sheets.
Bake for 8–10 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 2 minutes before transferring to a wire rack.
Once completely cooled, decorate with royal icing or sprinkle with sanding sugar. Let icing dry before storing.