Sally's Baking Sugar Cookies Recipe: Press-and-Roll Holiday Crowd-Pleaser

Sally's baking sugar cookies recipe brings back memories of holiday kitchens filled with flour-dusted hands and the buttery aroma of freshly baked treats. These press-and-roll cookies are the perfect balance of tender crumb and crisp edges, with just enough sweetness to satisfy any crowd.

I first tried this recipe when my vintage cookbook collection took over an entire wall, and it became an instant family favorite during the holidays.

The secret to these cookies lies in the precise ratio of butter to sugar and the proper chilling time—both critical for achieving that signature tender yet sturdy texture.

Unlike many sugar cookie recipes, this one uses a touch of cream cheese in the dough, which adds richness without making the cookies too soft. The dough is firm enough to roll and cut into classic shapes, yet tender enough to melt in your mouth.

By the time they emerge from the oven, these cookies will be golden around the edges with a delicate crunch, while the centers remain soft and pillowy. The aroma alone will have everyone gathering around the kitchen table, and the taste?

Pure holiday magic. Whether you're baking for a festive gathering or treating yourself to a little indulgence, these cookies deliver every time.

Once baked, the real fun begins with decorating—sprinkle with colored sugar, pipe with royal icing, or keep it simple with a dusting of powdered sugar. The possibilities are endless, and the results are always impressive. Let's get baking!

Ingredients for sally's baking sugar cookie

Butter, sugar, and flour—plus a few sneaky tricks for that perfect holiday texture.

The butter and cream cheese are the stars here. Plugrá brand butter from the store stays creamy without melting, but any unsalted works if it's not too warm. Grab full-fat cream cheese—the lighter versions won't give that rich bite. Sift the flour first, or you'll end up with lumpy cookies. I always measure my powdered sugar by weight (4 oz equals 1 cup) for consistency. The vanilla? McCormick Pure Vanilla Extract is my go-to, but any good brand works. Pro tip: let everything sit out for 30 minutes before mixing—room temp ingredients blend smoother.

No cream cheese? Substitute with 4 oz softened butter plus 1 tbsp sour cream for moisture. Running low on vanilla? Almond extract at half the amount adds depth. The baking powder is non-negotiable—it's what gives these cookies that tender crumb. If you can't find aluminum-free, use 1/4 tsp cream of tartar instead. For decorating, Trader Joe's colored sugars are vibrant and affordable. No royal icing? Mix 1.5 cups powdered sugar + 1 tbsp milk + food coloring in a pinch. The dough keeps for 48 hours in the fridge, so make it ahead if you're busy.

Dough doubles in size when chilled, so don't panic if it looks huge after resting. Wrap it tightly in plastic and refrigerate for up to 3 days or freeze for 3 months. Baked cookies stay fresh for 5 days in an airtight container, but they're best eaten fresh. Store decorated cookies separately to keep them crisp. For parties, bake half the dough, decorate, then freeze the decorated cookies on a tray before storing in bags. They'll thaw in 10 minutes and look perfect.

Step-by-step instructions for Sally's press-and-roll sugar cookies

Let's create these holiday favorites with a perfect press-and-roll technique that guarantees uniform cookies every time.

In a large mixing bowl, combine the 2 cups unsalted butter and 2.5 cups granulated sugar. Using an electric mixer on medium speed, beat the mixture for 3-4 minutes until light and fluffy. You'll notice the texture nearly doubles in volume and becomes pale in color—this incorporates air that creates those beautiful crackly tops.

I like to scrape down the sides of the bowl every minute or so to ensure everything gets fully incorporated. This step is crucial for achieving that perfect tender yet slightly crisp cookie texture Sally's recipe is known for. Don't rush it—under-creaming will result in dense cookies that lack the signature holiday charm.

Reduce the mixer speed to low and add the 8 oz cream cheese in small chunks. Mix until completely smooth—this prevents lumps that can make your cookies tough. Once fully incorporated, add the 2 whole large eggs, one at a time, mixing just until combined after each addition.

The cream cheese adds that signature richness that makes these cookies stand out from basic sugar cookies. I've found that adding it here, after creaming the butter and sugars, ensures it blends perfectly without altering the light texture. Add the 2 teaspoons vanilla extract and mix for another 30 seconds until fully combined.

In a separate bowl, whisk together the 5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, and the 1 cup powdered sugar. This dry mixture is what gives these cookies their signature tender crumb. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—you should still see some flour streaks.

Overmixing develops gluten, which leads to tough cookies. I always stop mixing as soon as the dough comes together. The dough will be slightly sticky, which is perfect for the press-and-roll method. If it's too sticky to handle, you can chill it for 15-20 minutes before proceeding.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Divide the dough into 2 equal portions and flatten each into a ½-inch thick rectangle on a lightly floured surface. Using a 2-inch round cutter, press straight down (don't twist) to cut out cookies. Reroll the scraps and cut more cookies until you've used all the dough.

Place the cookies 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are light golden brown but the centers still look slightly soft. They'll firm up as they cool. I know it's tempting to bake them longer for darker cookies, but these are meant to be tender and lightly sweet—not cakey.

Once completely cooled, use the 1 cup royal icing to create borders, fillings, or other decorations. I like to outline each cookie first and let it set for 10-15 minutes before adding any fillings. The 1 cup colored sugar can be sprinkled on wet icing for festive holiday colors.

For extra sparkle, dust the completed cookies with the 0.5 cup powdered sugar using a fine-mesh sieve. These cookies are perfect for holiday gift-giving—they hold their shape beautifully and taste just as good a day or two after baking. The secret to Sally's recipe is in the balance of cream cheese for richness and proper baking time for tenderness.

Pro cooking tips for great sally's baking sugar cookie

Chill Like a Pro

This dough is a diva—it needs at least 2 hours in the fridge to firm up properly. I learned this the hard way when I tried to roll out dough that was still too soft, and it stuck to everything.

Wrap it tightly in plastic wrap and refrigerate it on a flat surface to prevent warping. For best results, chill it overnight—this enhances the flavor and makes cutting shapes a breeze. 🥶

Butter Temperature Matters

Your butter should be soft but not melted when you start mixing. I press my thumb into the butter—if it leaves a slight indentation but holds its shape, it's perfect. If it's too warm, the cookies will spread too much.

If it's too cold, they'll be dense. Room temperature butter is key for that perfect 350°F bake. Pro tip: If your kitchen is warm, chill the butter for 20 minutes before starting.

Press Don't Twist

When cutting out your cookies, press straight down with your cutter—no twisting! Twisting creates uneven edges and can make your cookies thicker in some spots. Use a 2-inch round cutter for classic holiday shapes, and press firmly but gently.

If the dough sticks, lightly flour your surface and your cutter. I find that pressing the dough through a floured bag works best for intricate shapes like stars or trees. 🎄

Bake Time is Critical

These cookies bake fast—8-10 minutes max at 350°F. Overbaking turns them cakey, and underbaking leaves them too soft. The edges should be light golden brown while the centers remain slightly underdone—they'll firm up as they cool.

I set a timer and check them at 8 minutes to avoid burning. For even baking, rotate your pans halfway through the cook time.

Decorating Secrets

Royal icing sets faster than you think—work in small batches and keep your cookies on a wire rack. For a professional look, outline each cookie first, then let it set for 10-15 minutes before adding fillings. I use a piping bag with a small round tip for clean borders.

Sprinkle colored sugar immediately after piping to prevent it from sliding off. For extra shine, dust with powdered sugar using a fine-mesh sieve. 🎨

Make-Ahead Magic

Bake half the dough, then freeze the shaped (but unbaked) cookies on a tray for 1 hour before storing in airtight bags. They'll keep in the freezer for up to 3 months—just bake from frozen, adding 1-2 minutes to the cook time.

Decorated cookies freeze beautifully too, but store them separately to keep the icing crisp. This trick saved me during the holidays when I was swamped with last-minute guests. ✨

Frequently asked questions