Ree Drummond's Sugar Cookie Recipe: Festive Shapes With Buttery Swirls And Pressed Edges

Ree Drummond’s sugar cookie recipe brings the kind of nostalgic comfort that makes holiday baking feel like a warm hug—crisp pressed edges, buttery swirls, and that perfect balance of sweetness and texture.

These cookies became my go-to for Christmas parties after I discovered how her technique transforms simple ingredients into cookies that look and taste like they came straight from a bakery.

The secret lies in chilling the dough just right and rolling it to an even thickness, ensuring those signature pressed edges every time.

What makes these cookies special is their foolproof method that delivers restaurant-quality results at home. You’ll need just 11 ingredients, including vanilla, butter, and a touch of cream of tartar for that classic sugar cookie tang.

The dough comes together in minutes, but letting it rest in the refrigerator for at least 24 hours develops deeper flavor and makes rolling easier—no more sticky messes or uneven cookies. Baking at a precise temperature ensures crisp edges while keeping the centers tender.

By the time you pull them from the oven, you’ll have perfectly shaped cookies with those coveted pressed edges and delicate swirls of dough. The aroma alone will have everyone gathering in the kitchen, and the taste—sweet, buttery, with just the right amount of crunch—is worth every minute of waiting.

These cookies are perfect for holiday gatherings, gift-giving, or simply satisfying that craving for something sweet with a touch of tradition.

Ready to impress your guests or treat yourself? This recipe scales beautifully for parties, and the dough can be made ahead, so you’re not stuck in the kitchen on the big day.

Whether you stick to classic shapes or get creative with cookie cutters, these sugar cookies will be the star of your dessert table. Let’s get baking!

Ingredients for ree drummond sugar cookie

Eleven simple ingredients transform into holiday magic—crisp edges, buttery swirls, and cookies that taste like nostalgia.

The butter is non-negotiable here—use European-style butter like Plugrá or French-style for that rich, flavorful base. If you grab the regular supermarket kind, make sure it's unsalted and cold when you measure it. The vanilla matters too: Reamur or Nielsen-Massey are my go-tos, but any pure extract will work. For the sugar, superfine sugar (like Domino or Wholesome Sweeteners) dissolves faster, but regular granulated works if you pulse it in a food processor. The cream of tartar is the secret weapon—it's what gives these cookies that classic tang and chewy texture. I always grab mine at King Arthur Flour or Penzeys Spices if I'm feeling fancy, but the small jars at the grocery store are fine too.

No vanilla bean paste? Double the regular vanilla extract—it's not the end of the world. Running out of powdered sugar? Process granulated sugar in a food processor with a pinch of salt for 30 seconds. The flour can be swapped for King Arthur or Gold Medal all-purpose if you're not sure about your brand. For the coarse sugar, turbinado or sanding sugar gives that perfect crunch, but if you only have regular granulated, just crush it in a bag with a rolling pin. The dough will be slightly less crisp, but still delicious. And if you're making these for a party, double the recipe—just chill the extra dough separately.

This dough is a beast when it comes to make-ahead prep. Wrap it tightly in plastic and refrigerate for up to 5 days or freeze for 3 months. The longer it rests, the better the flavor. Once rolled out, keep the unused dough between parchment paper so it doesn't dry out. Cookies stay fresh on the counter for 3 days if you store them in an airtight container with a layer of parchment between each batch. For gift-giving, I like to package them in clear cellophane bags tied with ribbon—looks festive and keeps them crisp.

Step-by-step instructions for Ree Drummond's sugar cookie recipe

Here's how to make these buttery, swirled sugar cookies with perfect pressed edges that look like they came straight from a holiday bakery.

In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold and cubed) with the 1.5 cups granulated sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy texture that nearly doubles in volume and becomes pale in color. This creaming process incorporates air, which creates that signature tender crumb.

I like to scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure everything gets evenly incorporated. The butter should be fully creamed but still cool to the touch—if it gets too warm, the cookies will spread too much in the oven. Add the 1.5 tablespoons pure vanilla extract and 1 tablespoon vanilla bean paste (if using) and mix for another 30 seconds until fully combined.

Add the 1 whole large egg (room temperature) and mix on low speed for 30 seconds until fully incorporated. The mixture might look slightly curdled at first, but don't worry—it will smooth out once the dry ingredients are added. Then, add the 0.5 teaspoon cream of tartar and mix for another 10 seconds. The cream of tartar is what gives these cookies that signature chewy texture, so don't skip it.

Here's the thing—if your dough ends up too sticky, you can add 1-2 tablespoons more all-purpose flour later, but it's better to measure carefully now. The 3.5 cups all-purpose flour (sifted) will be added next, so we want the wet ingredients balanced.

In a separate bowl, whisk together the 3.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.25 teaspoon fine sea salt. Gradually add this mixture to the wet ingredients, mixing on low speed for 1-2 minutes until just combined. You should still see a few flour streaks—overmixing develops gluten and makes the cookies tough.

Once fully incorporated, remove the bowl from the mixer and gently fold in any remaining flour streaks with a silicone spatula. The dough should be soft but manageable. If it's too sticky to handle, chill it for 15-20 minutes before proceeding. This step ensures the cookies hold their shape when you press them later.

Divide the dough into 4 equal portions (about 8 ounces each) and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour or up to 24 hours. Chilling firms up the butter, which prevents excessive spreading in the oven and makes rolling out much easier. I like to press the dough into a flat disk before wrapping to save space in the fridge.

When ready to roll, place one disk on a lightly floured surface and roll it out to about ¼-inch thickness. Use a cookie cutter to create festive shapes—Ree Drummond often uses stars, trees, or wreaths for the holidays. If you don't have cutters, a round cutter or even a glass works too. Dust the cutouts with a little more flour to prevent sticking.

Here's where the magic happens: Press the edges of each cookie with your fingers, then sprinkle them with the 0.5 cup coarse sugar (turbinado or sanding sugar). This creates those beautiful, crunchy edges that make these cookies look so special. Place the cookies 2 inches apart on ungreased baking sheets—they won't stick, thanks to the flour and sugar.

Preheat your oven to 350°F and bake for 10-12 minutes until the edges are light golden brown but the centers still look slightly soft. They'll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, roll the tops in the 0.5 cup powdered sugar for that classic finish.

Common mistakes when making this recipe

Over-Creaming Butter

The biggest mistake I see is over-cream the butter and sugar mixture. When you beat them together for more than 4 minutes or until the mixture looks completely smooth and pale, you risk developing too much gluten.

This leads to tough, cake-like cookies instead of tender, melt-in-your-mouth treats. I’ve learned to stop when the mixture is light and fluffy but still slightly grainy—this ensures the perfect texture. 🧈

Skipping Chill Time

Rushing the dough straight into the oven without proper chilling is a recipe for disaster. The butter needs time to firm up, which prevents excessive spreading and ensures those crisp pressed edges.

I’ve made this mistake too—when I forgot to chill the dough, my cookies turned out flat and greasy. Always refrigerate for at least 1 hour (or overnight for best results). ❄️

Uneven Dough Thickness

Rolling the dough unevenly is another common pitfall. If some parts are too thin and others too thick, your cookies will bake at different rates—some crispy, others undercooked. Use a rolling pin with a built-in thickness guide or measure with a ruler to get an even ¼-inch thickness everywhere.

I keep a Kitchenaid rolling pin handy for this exact reason. 📏

Overmixing Dry Ingredients

Once you add the flour, resist the urge to mix until everything is perfectly smooth. Overmixing develops gluten, which makes the cookies tough instead of tender. Mix just until the dry ingredients are just incorporated—you should still see a few flour streaks.

I set a timer for 1-2 minutes to avoid overdoing it. 🌾

Ignoring Oven Temperature

A slightly off oven temperature can ruin everything. These cookies need a precise 350°F environment. If your oven runs hot, the edges will brown too quickly while the centers stay doughy.

I always calibrate my oven using an oven thermometer before baking these. Also, avoid opening the oven door during baking—this causes temperature fluctuations. 🌡️

Not Pressing Edges Properly

The pressed edges are what make these cookies look professional, but many people skip this step or don’t press firmly enough. Use your fingers to press down firmly around the entire edge of each cookie before sprinkling with coarse sugar.

If you’re lazy about this, your cookies will lose that bakery-style appeal. I like to press them right after cutting for the best results. 👆

Frequently asked questions