Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sugar Cookies Recipe
These melt-in-your-mouth Sugar Cookies Recipe treats are soft, buttery, and perfect for decorating—no complicated techniques required, just pure homemade joy.
I’ve spent nearly 30 years tweaking this sugar cookies recipe to balance crisp edges with pillowy centers. It’s the same one my daughter and I bake every holiday season, but honestly, it’s so easy you might find yourself craving cookies in February—or on a random Tuesday afternoon.
Why You’ll Love This Recipe
- One-bowl mixing—fewer dishes to wash.
- Ready in about 90 minutes, including chill time.
- Holds shape beautifully—ideal for any cookie cutter.
- Freezer-friendly dough for spontaneous baking sessions.
- Soft centers with just-crisp edges—crowd-pleaser every time.
- Minimal pantry ingredients—no exotic add-ins needed.
- Easy to customize (gluten-free, vegan, flavor swaps).
- Perfect base for colorful icing, sprinkles, or a simple sugar dusting.
Ingredients
3 cups (360 g) all-purpose flour (spoon & level; sub 1:1 gluten-free blend)
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened (Vermont Creamery or your fave; sub vegan butter)
1 cup (200 g) granulated sugar (organic cane sugar for brighter flavor)
1 large egg, room temperature (for vegan: 1 flax egg = 1 Tbsp flaxseed meal + 2½ Tbsp water)
1 teaspoon pure vanilla extract (Madagascar or Nielsen-Massey)
½ teaspoon almond extract (optional, for a nutty note)
¼ cup powdered sugar (for rolling, optional)
Tip: Let butter and egg sit out for 30 minutes—ingredients blend more smoothly.
Directions
-
Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners to prevent sticking and spreading. -
Cream Butter & Sugar
In a large bowl, beat butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape bowl sides halfway through. -
Add Egg & Extracts
Beat in the egg, vanilla, and almond extract (if using) until just combined—overmixing can toughen cookies. -
Mix Dry Ingredients
Whisk flour, baking powder, and salt in a separate bowl. Add to wet ingredients on low speed until no streaks remain; dough should feel soft but hold together. -
Chill the Dough
Shape dough into two disks, wrap in plastic, and chill 30–120 minutes. Chilling firms it up for cleaner cuts and less spreading. -
Roll & Cut
On a lightly floured surface, roll dough to 1/8-inch thickness. Dust cookie cutters with flour and cut shapes, then transfer 1 inch apart to prepared sheets. -
Bake to Perfection
Bake 8–10 minutes, rotating pans halfway. Cookies should barely brown at edges—they’ll firm up as they cool. -
Cool & Decorate
Let cookies rest on the sheet 2 minutes, then move to wire racks to cool completely before decorating or dusting with powdered sugar.
Servings & Timing
Makes 24 medium cookies
Prep Time: 20 minutes
Chill Time: 30–120 minutes (I usually do 1 hour)
Bake Time: 8–10 minutes per batch
Total Time: About 1½ hours (with 1 hour chill)
Variations
• Zesty Lemon: Add 1 tsp lemon zest + swap vanilla for lemon extract.
• Peppermint Twist: Stir in ¼ tsp peppermint extract + top with crushed candy cane.
• Brown-Butter Bliss: Brown butter for 5 minutes before creaming for nutty depth.
• Chocolate-Dipped: Dip cooled cookies halfway in melted dark chocolate.
• Vegan Edition: Use vegan butter + a flax egg for a dairy-free treat.
• Gluten-Free: Swap in cup-for-cup GF flour, chill an extra 30 minutes.
Storage & Reheating
• Room Temp: Airtight container, up to 5 days—toss in a bread slice to stay soft.
• Freezer Dough: Shaped or unbaked disks, up to 2 months; thaw overnight in fridge.
• Baked Cookies: Freeze in sealed bag up to 3 months; thaw at room temperature.
• Make-Ahead: Freeze cut cookies on sheets, then bag; bake straight from frozen, adding 1–2 minutes.
Notes
• Don’t overmix flour—stop when it disappears.
• For super-even thickness, use rolling pin rings or dowels.
• I weigh ingredients for consistency—consider a kitchen scale.
• Longer chill yields crisper edges; shorten for softer cookies.
FAQs
Q: Why are my cookies spreading too much?
A: Dough was too warm—chill longer or pre-cool baking sheets.
Q: How can I keep cookies soft?
A: Store with a slice of bread or in an airtight jar once fully cooled.
Q: Can I color the dough?
A: Yes—gel food coloring keeps dough thick, unlike liquid dyes.
Q: My cookies are dense—what happened?
A: You may have overpacked flour; spoon into measuring cup rather than scooping.
Q: Can I use brown sugar instead of white?
A: Swap half for brown sugar for a chewier texture and richer flavor.
Q: How do I make this dairy-free?
A: Use vegan butter and a flax egg—texture will be slightly different but delicious.
Q: Any tips for flawless icing?
A: Thin royal icing with drops of water, adding powdered sugar to adjust thickness.
Q: Baking at high altitude?
A: Reduce baking powder by ¼ tsp and add 2 Tbsp extra flour to combat spreading.
Conclusion
This Sugar Cookies Recipe brings nostalgia, ease, and endless customization to your baking game—whether it’s a cookie swap, classroom party, or a simple afternoon treat. Give it a try, then swing back and share your decorating triumphs (or disasters!), and explore my chocolate chip cookies or holiday fudge recipes next.
Sugar Cookies Recipe
Ingredients
- 3 cups all-purpose flour spoon & level; sub 1:1 gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter softened (Vermont Creamery or your fave; sub vegan butter)
- 1 cup granulated sugar organic cane sugar for brighter flavor
- 1 large egg room temperature (for vegan: 1 flax egg = 1 Tbsp flaxseed meal + 2½ Tbsp water)
- 1 teaspoon pure vanilla extract Madagascar or Nielsen-Massey
- ½ teaspoon almond extract optional, for a nutty note
- ¼ cup powdered sugar for rolling, optional
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners to prevent sticking and spreading.
- In a large bowl, beat butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape bowl sides halfway through.
- Beat in the egg, vanilla, and almond extract (if using) until just combined—overmixing can toughen cookies.
- Whisk flour, baking powder, and salt in a separate bowl. Add to wet ingredients on low speed until no streaks remain; dough should feel soft but hold together.
- Shape dough into two disks, wrap in plastic, and chill 30–120 minutes. Chilling firms it up for cleaner cuts and less spreading.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Dust cookie cutters with flour and cut shapes, then transfer 1 inch apart to prepared sheets.
- Bake 8–10 minutes, rotating pans halfway. Cookies should barely brown at edges—they’ll firm up as they cool.
- Let cookies rest on the sheet 2 minutes, then move to wire racks to cool completely before decorating or dusting with powdered sugar.
Notes
• For super-even thickness, use rolling pin rings or dowels.
• I weigh ingredients for consistency—consider a kitchen scale.
• Longer chill yields crisper edges; shorten for softer cookies.
