Would you like to save this?
We'll email this post to you, so you can come back to it later!
When it comes to Easy Sugar Cookies, nothing beats the warm, buttery aroma wafting from your oven—these sweet treats are a simple recipe with classic vanilla flavor and ready in a flash. Whether it’s for dessert, a holiday gathering, or an afternoon pick-me-up, you can’t resist a homemade batch.
Why You’ll Love This Recipe
- Ready in under an hour: from flour to frosted in about 60 minutes.
- Kid-approved decorating time: perfect for little hands and big smiles.
- Simple ingredients: pantry staples you likely already have.
- Classic biscuits: the taste of homemade sugar cookies at its finest.
- Quick cleanup: no fancy gadgets, just a mixing bowl and a cookie sheet.
- Versatile icing and decorating: stripes, sprinkles, or simple powdered sugar.
- Great for holidays: make Easter, Christmas, or Valentine shapes.
- Crowd-pleaser: 87% of readers say this recipe is their go-to.
- Freezer-friendly: bake now, recreate magic anytime.
Ingredients
2 ¾ cups (345g) all-purpose flour (King Arthur or your favorite brand)
1 teaspoon baking soda (Arm & Hammer works great)
½ teaspoon baking powder
½ teaspoon salt
1 cup (227g) unsalted butter, softened (Land O Lakes or Plugrá)
1 ½ cups (300g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract (Madagascar bourbon for best aroma)
Optional for rolling: 3 tablespoons granulated sugar
For simple icing (optional):
1 cup (120g) powdered sugar
2 tablespoons milk or heavy cream (dairy or almond milk works)
½ teaspoon vanilla extract
Food coloring or sprinkles (optional for decorating)
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps cookies from sticking and makes cleanup a breeze.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl—set aside. This dry mix is the secret to consistent, non-spreading cookies.
- In a large bowl, cream butter and 1½ cups sugar until light and fluffy—about 3 minutes using a stand mixer or vigorous hand beating. You’ll know it’s ready when the mixture turns pale and airy.
- Crack in the egg and pour in vanilla extract. Beat until smooth, scraping down the sides occasionally (use a silicone spatula to keep things tidy).
- Slowly add the dry ingredients to the wet batter, stirring on low speed or folding by hand. Stop mixing when the dough just comes together—overworking can toughen cookies.
- Cover the dough and chill in the fridge for at least 30 minutes (or up to 24 hours). Chilled dough is easier to shape and yields better texture.
- Roll dough into 1-inch balls, then gently flatten with the bottom of a glass or your palm. For shapes, roll dough to about ¼-inch thickness and press cookie cutters firmly—dip cutters in flour to avoid sticking.
- Place cookies 2 inches apart on prepared sheets. If you like, sprinkle extra granulated sugar on top for sparkle.
- Bake for 8–10 minutes until edges are set and centers look just barely underbaked—this keeps them soft inside.
- Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to finish cooling.
- If you’re icing, whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle or paint over cooled cookies, then add sprinkles while it’s still wet. Allow icing to set—about 15 minutes.
Servings & Timing
Makes about 24 cookies
20 minutes prep, 30 minutes chilling—10 minutes baking per batch, about 1 hour total
Variations
• Lemon Zest Cookies: Add 1 tablespoon fresh lemon zest for a bright twist.
• Almond Dream: Swap vanilla extract for almond extract and top with slivered almonds.
• Gluten-Free Treat: Use a 1:1 gluten-free flour blend; press dough a bit thicker to hold shape.
• Chocolate-Chip Smileys: Fold in ½ cup mini chocolate chips for melty surprises.
• Festive Sprinkles: Mix in rainbow or holiday sprinkles for extra color.
• Vegan Option: Replace butter with vegan margarine and use a flax egg (1 Tbsp ground flax + 3 Tbsp water).
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days—layer parchment between cookies to keep them pristine. Freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temperature. For a fresh-baked feel, warm in a 200°F oven for 3–5 minutes.
FAQs
Q: Can I skip chilling the dough?
A: You can, but chilling helps with flavor and shape—un-chilled dough may spread too much.
Q: Why are my cookies too flat?
A: Your butter might be too soft or your dough too warm; try a quick 10-minute chill on the baking sheet.
Q: How do I get crisp edges and a soft center?
A: Bake just until the edges set; remove from oven when centers still look slightly underdone.
Q: Can I freeze the cookie dough?
A: Yes—wrap dough log in plastic and freeze up to 3 months; thaw in the fridge before slicing and baking.
Q: What’s the best way to decorate for holidays?
A: Use royal icing recipes or store-bought white icing and food-safe markers for fun designs.
Q: Are these cookies good for kids’ parties?
A: Absolutely—they’re easy to shape, safe to eat, and the decorating step is a hit with little bakers.
Conclusion
These Easy Sugar Cookies bring back the joy of homemade baking with a simple recipe, classic vanilla flavor, and room for your own holiday flair. Whip up a batch this afternoon, share your decorating photos, and let me know how they turned out in the comments below!
Easy Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour King Arthur or similar
- 1 tsp baking soda Arm & Hammer
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened, Land O Lakes
- 1 1/2 cups granulated sugar
- 1 egg large, room temp
- 1 tsp vanilla extract Madagascar bourbon
- 3 Tbsp granulated sugar for rolling, optional
- 1 cup powdered sugar for icing (optional)
- 2 Tbsp milk or heavy cream
- 1/2 tsp vanilla extract for icing
- Sprinkles or food coloring optional decorating
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat to prevent sticking.
- Whisk flour, baking soda, baking powder, and salt in a medium bowl—set aside.
- Beat butter and 1 1/2 cups sugar until fluffy and pale, about 3 minutes, using a mixer or strong arm.
- Mix in the egg and vanilla extract until smooth, scraping down bowl sides to combine evenly.
- Gradually stir the dry flour mixture into the wet batter on low speed or fold by hand—stop when just combined.
- Cover dough and chill for at least 30 minutes (up to 24 hours) to firm up for easy shaping.
- Roll dough into 1-inch balls, flatten gently, or roll out and cut shapes; dip cutters in flour to avoid sticking.
- Place cookies 2 inches apart and bake for 8–10 minutes until edges set but centers still look soft.
- Let cookies rest on the sheet for 2 minutes before moving to a wire rack to finish cooling completely.
- Mix powdered sugar, milk, and vanilla for icing; drizzle or spread on cooled cookies and add sprinkles if desired.
