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Easy Sugar Cookie Recipe
Soft, melt-in-your-mouth cookies—this easy sugar cookie recipe is your new go-to for holiday cheer, weeknight baking, or whenever that sugar craving strikes.
As a 50-year-old food blogger, I’ve tested countless basic recipes, but this classic, easy sugar cookie recipe stands out for its simplicity and buttery flavor. With just a handful of pantry staples and an afternoon to spare, you’ll whip up a batch of beginner friendly homemade cookies that are perfect for decorating or pairing with a cup of tea. These quick, simple sugar cookies come together in under an hour, proving that delicious cookies don’t have to be complicated. Plus, the dough is forgiving, making it a breeze whether you’re a seasoned baker or brand new to the kitchen.
Why You’ll Love This Recipe (H2)
- Ready in under an hour—even on a busy weeknight
- Uses basic pantry items you probably already have
- Beginner friendly: dough is forgiving and easy to roll
- Perfect for decorating with sprinkles, icing, or sanding sugar
- Yields tender, buttery cookies that melt on your tongue
- Makes about two dozen classic shapes—hearts, circles, stars
- Freezer-friendly dough and baked cookies for make-ahead baking
- Crowd-pleaser at parties, bake sales, or just a quiet afternoon cup of coffee
Ingredients (H2)
• 2 ½ cups (320g) all-purpose flour (King Arthur or Bob’s Red Mill)
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup (226g) unsalted butter, room temperature (Plugrá or Kerrygold for extra richness)
• 1 ¼ cups (250g) granulated sugar
• 1 large egg, room temperature (if you forget, soak in warm water for 5 minutes)
• 2 tsp pure vanilla extract (I swear by Nielsen-Massey)
• 1–2 tbsp whole milk (for slight chewiness; optional)
• Colored sanding sugar or nonpareils, for decorating (if desired)
Tips for Ingredients:
- Let butter sit at room temperature until it yields under gentle touch—no cold lumps.
- Measure flour with a gentle spoon-and-level method to avoid dense, dry cookies.
- Use fresh baking powder for maximum lift.
Directions (H2)
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—no sticking, no stress.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside—this little pre-mix keeps things smooth.
- Cream Butter & Sugar: In a large bowl or stand mixer, beat butter and sugar on medium speed until pale and fluffy, about 3–4 minutes. You want that light, cloud-like texture.
- Add Egg & Vanilla: Crack in the egg, then pour in vanilla. Mix until just combined—don’t overbeat or the dough will feel elastic.
- Combine & Chill: Slowly add dry ingredients, mixing on low until crumbs form. Add milk if dough feels too stiff. Gather dough into a disc, wrap in plastic, and chill 20–30 minutes (this prevents cookies from spreading).
- Roll & Cut: Lightly flour your work surface and rolling pin. Roll dough to ¼-inch thickness, turning occasionally to avoid sticking. Use your favorite cookie cutters—stars, hearts, circles—for around 2–3-inch cookies.
- Bake: Transfer shapes to baking sheets, spacing 1 inch apart. Bake 8–10 minutes, or until edges just start to turn golden. Watch them closely—these cookies brown fast!
- Cool & Decorate: Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack. While still slightly warm, sprinkle with sanding sugar or add icing details as you like.
Servings & Timing (H2)
Makes: 24–28 sugar cookies
Prep Time: 15 minutes (plus 20–30 minutes chilling)
Bake Time: 8–10 minutes per batch
Total Time: About 1 hour (including cooling)
Variations (H2)
• Lemon Zest Twist: Stir in 1 tsp finely grated lemon zest for a citrus kick.
• Almond Sugar Cookies: Swap vanilla for 1 ½ tsp almond extract and top with slivered almonds.
• Gluten-Free Version: Replace flour with a 1:1 gluten-free baking blend.
• Vegan Option: Use vegan butter and a flax egg (1 tbsp flax + 3 tbsp water).
• Chocolate Chip Crunch: Fold in ½ cup mini chocolate chips before chilling.
• Spiced Cutouts: Add ½ tsp ground cinnamon and a pinch of nutmeg for cozy flavor.
Storage & Reheating (H2)
Store baked cookies in an airtight container at room temperature for up to 5 days. If you need more time, freeze cookies between layers of parchment for up to 2 months. To warm, pop cookies in a 300°F oven for 3–4 minutes or microwave one for 10 seconds—just enough to revive that fresh-baked softness. Dough can also be wrapped and frozen for up to a month; thaw in the fridge overnight before rolling.
Notes (H2)
• If your dough cracks while rolling, let it rest at room temperature for 5 minutes or knead gently to bring the butter back to life.
• For extra height, add 1 tbsp cornstarch to the dry mix—it gives cookies a pillowy feel.
• My grandma always said a pinch of salt on top before baking makes them taste bakery-fresh. I’ve never argued.
• I’ve found that chilling the dough once more after cutting (10 minutes on the tray) ensures crisp edges.
FAQs (H2)
Q: Why are my cookies spreading too much?
A: Your butter may be too soft, or the oven temperature too low. Chill dough longer and verify your oven’s actual heat with an oven thermometer.
Q: Can I skip chilling?
A: You can, but cookies will flatten out more. A quick chill makes them hold shape and develop a better texture.
Q: How do I get crisp edges but a soft center?
A: Bake until edges just turn golden—usually around 8 minutes—and remove promptly. Carryover heat will finish the center.
Q: Can I color the dough?
A: Yes! A few drops of gel food coloring kneaded in after chilling works wonders—just don’t overmix.
Q: What’s the best way to freeze dough?
A: Roll into logs, wrap in plastic, then foil. Slice and bake straight from the freezer, adding an extra minute or two to baking time.
Q: Why do some cookies come out cracked on top?
A: Too much leavening or overmixing can cause cracking. Measure baking powder carefully and mix until just combined.
Q: Can I use brown sugar instead of white?
A: Brown sugar adds moisture and a hint of molasses flavor; swap half the white sugar for light brown for chewier cookies.
Q: How do I make these cookies dairy-free?
A: Use a plant-based “butter” stick and non-dairy milk; the results are surprisingly close to the original.
Conclusion (H2)
This easy sugar cookie recipe is a classic for a reason: it’s quick, forgiving, and endlessly versatile. Whether you’re cutting out shapes for Santa’s cookies or sneaking a few with your afternoon tea, these delightful homemade cookies will never disappoint. Give them a try, leave a comment, and be sure to explore my other beginner friendly cookie recipes for even more baking fun!
Easy Sugar Cookie Recipe
Ingredients
- 2 ½ cups 320g all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup 226g unsalted butter, room temperature (Plugrá or Kerrygold for extra richness)
- 1 ¼ cups 250g granulated sugar
- 1 large egg, room temperature (if you forget, soak in warm water for 5 minutes)
- 2 tsp pure vanilla extract (I swear by Nielsen-Massey)
- 1–2 tbsp whole milk (for slight chewiness; optional)
- Colored sanding sugar or nonpareils, for decorating (if desired)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—no sticking, no stress.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside—this little pre-mix keeps things smooth.
- In a large bowl or stand mixer, beat butter and sugar on medium speed until pale and fluffy, about 3–4 minutes.
- Crack in the egg, then pour in vanilla. Mix until just combined—don’t overbeat or the dough will feel elastic.
- Slowly add dry ingredients, mixing on low until crumbs form. Add milk if dough feels too stiff. Gather dough into a disc, wrap in plastic, and chill 20–30 minutes (this prevents cookies from spreading).
- Lightly flour your work surface and rolling pin. Roll dough to ¼-inch thickness, turning occasionally to avoid sticking. Use your favorite cookie cutters—stars, hearts, circles—for around 2–3-inch cookies.
- Transfer shapes to baking sheets, spacing 1 inch apart. Bake 8–10 minutes, or until edges just start to turn golden. Watch them closely—these cookies brown fast!
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack. While still slightly warm, sprinkle with sanding sugar or add icing details as you like.
