Some recipes are just timeless—like a well-loved KitchenAid mixer, they become a staple in your kitchen, year after year, holiday after holiday. Our ShookHill Sugar Cookies fall squarely into that category. This isn’t just any sugar cookie recipe; it’s one that has been passed down from the owner of a charming patisserie, and we’ve been baking it for over 20 years.
Through birthdays, Christmas celebrations, Easter gatherings, Graduations, showers, countless event gifts and even simple afternoon tea, this dough has proven to be the most reliable, versatile, and delicious foundation for beautifully decorated cookies. It’s easy to make, holds its shape when baked, and is the perfect blank canvas for decorating with colored royal icing. Best of all? The dough can be made ahead of time, the cookies bake beautifully in advance, and they pack well in cellophane bags and travel like a dream—making them ideal for both gifting and entertaining.
Why This Sugar Cookie Recipe is a Must-Have
There are plenty of sugar cookie recipes out there, but this one stands apart for a few key reasons:
- A Dream to Work With: The dough rolls out smoothly, doesn’t stick, and holds intricate shapes well.
- Make-Ahead Friendly: Mix up the dough a few days in advance, wrap and chill for later use.
- Bakes Beautifully: No spreading, puffing, or losing those crisp edges.
- Endlessly Adaptable: Use it for classic cut-out cookies, sandwich cookies, or even as a base for fruit tarts.
Decorating and Using Your Sugar Cookies
Over the years, we’ve used this recipe for everything from intricately iced Christmas cookies to simple, rustic Easter egg shapes. When we are packing these as gifts in cellophane bags with our favorite gift labels, we always use royal icing and allow to dry completely before packaging (1-2 days depending on your humidity level). When preparing to serve, here are a few of our favorite ways to enjoy them:
- Classic Royal Icing: Smooth, glossy, and perfect for detailed designs and packing.
- Buttercream Frosting: Soft, creamy, and a hit when decorating with a group.
- Sugared Simplicity: A light sprinkle of sanding sugar before baking adds an elegant sparkle.
- Dipped in Chocolate: Half-dip in chocolate (white, milk or dark) and top with chopped fruit and nuts (pistachios and cranberries at Christmas) for a sophisticated treat. Or partially dipped in chocolate and then sprinkles (our Thanksgiving turkeys are a good example of this).
Tips for Perfect Sugar Cookies Every Time
✔ Chill the dough for a minimum of 30 minutes: This keeps the cookies from spreading and helps maintain crisp edges.
✔ Use quality extracts: Pure Nielsen-Massey vanilla bean paste makes all the difference.
✔ Rotate the baking sheets: Halfway through baking for even coloring.
✔ Store properly: Keep baked cookies in an airtight container for up to a week, or freeze for longer storage.
This recipe has been a workhorse in our kitchen for decades, and we can’t wait to see how you use it for your own celebrations. Whether you’re baking for a festive holiday, a special gathering, or just a cozy afternoon at home, we know this sugar cookie recipe is the only one you need and sure to become a favorite in your household, too.
We’d love to see what you create! Tag us @ShookhillSecret and share your cookie photos with us.
Shookhill Sugar Cookie
Ingredients
- 1 cup unsalted butter slightly softened
- ½ lb. powdered sugar
- 2 eggs
- 1 Tbls Vanilla
- 4 1/3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Instructions
- Mix butter and powdered sugar in the bowl of your stand mixer until creamy.
- Add the eggs, one at a time till fully incorporated.
- Add vanilla.
- Combine the dry ingredients and add to the butter mixture while the mixer is on low speed. The dough will form and pull away from the side of the bowl. Do not overmix.
- Cover the dough with plastic wrap and place in the refrigerator for a minimum of 30 minutes.
- Lightly sprinkle a clean surface and rolling pin with flour and roll out the dough until it’s 1/8 to ¼ inch thick, depending on the purpose of the cookie (when packaging we use the thicker width).
- Cut into desired shapes using cookie cutters.
- Bake cookies in a preheated oven at 350 degrees. Bake for 10-12 minutes. Cookies should be light golden on the edges.
- When completely cooled, frost or decorate as desired.
