Recipe

Betty Crocker-Style Sugar Cookies

A classic roll-and-cut sugar cookie: buttery, vanilla-kissed, crisp at the edges, and soft in the middle. Easy dough, clean shapes, and plenty of room for sprinkles.

By Matt Campbell

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4.8

A plate of classic cut-out sugar cookies with lightly golden edges on a cozy kitchen table, with a small bowl of colorful sprinkles nearby

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If there is one cookie that can handle a classroom party, a cookie swap, and a random Tuesday night sweet tooth without getting dramatic, it is the classic Betty Crocker-style sugar cookie. This is that dependable, buttery cut-out cookie dough that rolls out without fighting you, bakes up with clean edges, and tastes like pure nostalgia with a hint of vanilla.

To match what most people mean when they say “the Betty Crocker one,” this version sticks close to the traditional approach: powdered sugar for that tender bite, the classic cream of tartar + baking soda combo, and an optional little splash of almond extract that makes the whole kitchen smell like holiday baking. We are still keeping it accessible and low stress, with a couple of small tricks I swear by: chill the dough just enough to make it easy to handle, flour smart by dusting lightly and lifting and turning the dough as you roll, and pull the cookies as soon as the edges barely start to color.

Butter, powdered sugar, eggs, vanilla, flour, baking soda, cream of tartar, salt, and milk measured out on a light kitchen counter with mixing bowls and measuring cups

Why It Works

Shape-friendly dough: A quick chill makes this dough easy to roll and cut, so your stars look like stars.
Texture balance: Powdered sugar and properly creamed butter give you crisp edges with a tender center.
Flavor that reads “classic”: Vanilla-forward, buttery, and not overly sweet, with optional almond extract for that old-school bakery vibe.
Make-ahead friendly: Dough and baked cookies both freeze well, so you can split the work across a few days.

Pairs Well With

Storage Tips

Storing baked cookies

Room temp: Store cooled cookies in an airtight container for 5 to 7 days. Separate layers with parchment if frosted.
Keep them soft: Add a slice of sandwich bread to the container for a day or two. The cookies stay softer and the bread takes the hit.

Freezing baked cookies

Unfrosted: Freeze in a zip-top freezer bag or airtight container for up to 3 months. Thaw at room temp, still covered.
Frosted: Freeze in a single layer until firm, then stack with parchment between layers. Thaw in the fridge overnight for the neatest frosting.

Storing or freezing the dough

Fridge: Wrap tightly and refrigerate for up to 3 days.
Freezer: Wrap in plastic wrap, then a freezer bag for up to 3 months. Thaw overnight in the fridge before rolling.

Common Questions

Is this the official Betty Crocker recipe?

This is a Betty Crocker-style classic cut-out sugar cookie, inspired by the widely circulated version many of us grew up with. Betty Crocker is a registered trademark of General Mills. If you want the exact current published formula, check the latest Betty Crocker cookbook or website and follow that version.

Do I really have to chill the dough?

You do not have to, but you will be happier if you do. A 60-minute chill firms the butter so the dough rolls cleaner, cuts sharper, and spreads less.

Why are my cookies spreading?

Usually it is one of these: butter too warm, dough not chilled, baking sheet still warm from a previous batch, or too much sugar relative to flour from heavy scooping. Chill the cut-outs on the tray for 10 minutes before baking and make sure your sheet pans are cool.

How thick should I roll sugar cookies?

My sweet spot is 1/4 inch. Thinner (1/8 inch) gets crisper. Thicker (3/8 inch) stays softer but needs a little more bake time.

Can I frost these cookies?

Absolutely. For an easy option, mix powdered sugar + a little milk + vanilla into a thick glaze. It usually sets to the touch in about 30 to 60 minutes, and fully firms up in a few hours (humidity can slow it down). For a firmer set, use royal icing. As a quick guide: stiffer icing is great for outlining, looser icing is best for flooding, and most royal icing sets in 2 to 4 hours (overnight is safest before stacking). Whatever you choose, let cookies cool completely first.

Can I make these without cookie cutters?

Yep. Roll the dough into 1-inch balls, roll in sugar, flatten slightly, and bake. The flavor is the same, the vibe is more “cozy snack cookie.”

Chilled sugar cookie dough being rolled out with a wooden rolling pin on a lightly floured countertop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Plastic wrap
Rolling pin
Cookie cutters
Baking sheets
Parchment paper or silicone baking mat
Wire rack for cooling

I used to think sugar cookies were just a vehicle for frosting, like an edible craft project. Then I started paying attention to the basics: properly creamed butter, a little chill time, and pulling them from the oven before the edges go too far. Suddenly the cookie itself tasted like something, buttery and vanilla-y with those crisp little edges that make you sneak “just one more.” The first time I added that tiny bit of almond extract, it clicked. This is the smell I grew up chasing. Now I treat these like the kitchen friend who always shows up on time. Reliable, easy to dress up, and never judging my sprinkle decisions.