Sugar Cookies

Sugar cookies are soft, buttery, and delicately sweet with a crisp edge and tender center. These classic cookies are perfect for decorating or enjoying just as they are, with a melt-in-your-mouth texture that always hits the spot.

Why You’ll Love This Recipe

I love how simple and reliable this sugar cookie recipe is. The dough comes together quickly and rolls out beautifully for cut-out shapes. It’s not overly sweet, which makes it perfect for adding icing or sprinkles. I can make them soft or crisp depending on how long I bake them, and the flavor is buttery and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• salt

• unsalted butter, softened

• granulated sugar

• egg

• vanilla extract

• optional: almond extract for extra flavor

Directions

1. I whisk together the flour, baking powder, and salt in a bowl and set it aside.

2. In a separate bowl, I cream the softened butter and sugar until it’s light and fluffy.

3. I add the egg and vanilla (and almond extract if I’m using it), mixing well.

4. I slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.

5. I divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.

6. Once chilled, I roll the dough on a floured surface and cut it into shapes.

7. I bake the cookies at 350°F (175°C) for 8–10 minutes, until the edges are just starting to turn golden.

8. I let them cool completely before decorating or serving.

Servings and timing

This recipe makes about 24–30 cookies depending on the size of the cutters. It takes 20 minutes of prep and 10 minutes of baking time, plus 1 hour of chilling.

Variations

• I sometimes add lemon or orange zest for a citrusy twist.

• For a festive version, I mix sprinkles into the dough or sprinkle them on top before baking.

• I also love sandwiching two cookies together with jam or chocolate spread.

• If I want them extra soft, I slightly underbake them.

• For crunchier cookies, I roll them thinner and bake a minute or two longer.

storage/reheating

I store sugar cookies in an airtight container at room temperature for up to 5 days. If I decorate them with icing, I let it dry completely before stacking. The dough can also be frozen for up to 3 months—I just thaw it overnight in the fridge before using.

FAQs

Can I freeze sugar cookie dough?

Yes, I wrap it tightly and freeze for up to 3 months. When I’m ready to bake, I thaw it in the fridge overnight.

Why does the dough need to be chilled?

Chilling helps the dough firm up, making it easier to roll out and helping the cookies hold their shape in the oven.

Can I use salted butter instead?

I can, but I usually reduce the added salt in the recipe slightly to balance it out.

How do I get clean edges on cut-out cookies?

I make sure the dough is well chilled and I dip the cutters in flour before cutting. That helps get sharp, clean shapes.

Do I have to decorate them?

Not at all. I enjoy them plain, but decorating is a fun extra step if I want to get creative.

Conclusion

These sugar cookies are a must-have recipe in my kitchen. Whether I’m baking them for a holiday, decorating with kids, or just looking for a sweet treat, they always deliver. With their soft texture, buttery flavor, and easy prep, they’re a timeless classic I come back to again and again.

Sugar Cookies

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These classic sugar cookies are soft, buttery, and perfectly sweet with a tender center and crisp edges. Ideal for cut-outs, decorating, or enjoying plain, this easy sugar cookie recipe is a must-have for holidays, parties, or everyday treats.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24–30 cookies
• Category: Cookies, Desserts
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

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Instructions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl, cream softened butter and sugar together until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract if using.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (175°C).
7. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into desired shapes.
8. Place cookies on a parchment-lined baking sheet.
9. Bake for 8–10 minutes, or until edges are lightly golden.
10. Cool completely before decorating or serving.

Notes

• Add citrus zest (lemon or orange) for a bright twist.
• Mix in or top with sprinkles for a festive touch.
• Create cookie sandwiches by filling with jam or chocolate spread.
• Slight underbaking keeps cookies soft; longer baking yields crispier cookies.
• Freeze dough for up to 3 months—thaw overnight in fridge before rolling.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 7g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg