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. 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.
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.
Notes
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. Chilling the dough once more after cutting (10 minutes on the tray) ensures crisp edges.
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