Sugar cookies are a timeless classic that I always come back to—soft, buttery, and just sweet enough to melt in my mouth. Whether I roll them out and decorate them or keep them simple as drop cookies, they’re always a hit with kids and adults alike. I love making them for holidays, birthdays, or just whenever I want something nostalgic and comforting.
Why You’ll Love This Recipe
I love how versatile sugar cookies are. The dough is easy to work with, holds its shape when baked, and can be dressed up with icing, sprinkles, or left perfectly plain. They’re soft in the center with lightly crisp edges—exactly how I like them. And they store beautifully, which makes them perfect for make-ahead baking.
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
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, I whisk together the flour, baking powder, and salt.
- In a separate large bowl, I cream the butter and sugar until light and fluffy.
- I beat in the egg and vanilla extract (and almond extract, if using).
- Gradually, I mix in the dry ingredients until a smooth dough forms.
- If I’m rolling and cutting shapes, I divide the dough, flatten into discs, and chill for at least 1 hour before rolling out.
- If I’m making drop cookies, I scoop the dough directly onto the baking sheets.
- I bake for 8–10 minutes, until the edges are just barely golden.
- I let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies (depending on size and thickness).
Prep time: 15 minutes (plus chilling time if rolling)
Cook time: 8–10 minutes per batch
Total time: 25–30 minutes (not including chill time)
Variations
I sometimes add lemon or orange zest to the dough for a citrus twist. Around the holidays, I decorate them with royal icing or dip them in melted chocolate. For extra fun, I roll the dough balls in colored sugar before baking. I’ve also used this dough as a base for sandwich cookies with jam or frosting in the center.
storage/reheating
I store sugar cookies in an airtight container at room temperature for up to 5 days. They also freeze well—I freeze the baked cookies or the dough for up to 2 months. If frozen, I let them thaw at room temperature (no need to reheat).
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day or two in advance and keep it chilled. It’s perfect for rolling out when I’m ready to bake.
Why do my cookies spread too much?
If the dough is too warm, it can spread in the oven. I chill it before baking and make sure the baking sheets are cool.
Can I skip chilling the dough?
For drop cookies, yes—I usually don’t chill it unless it’s very soft. But for cut-out cookies, chilling is essential to keep the shapes crisp.
What’s the best thickness for rolled sugar cookies?
I roll the dough to about 1/4 inch thick. That gives me cookies that are soft inside but sturdy enough for decorating.
Can I use salted butter?
Yes, I can, but I reduce or skip the added salt in the recipe to balance the flavor.
Conclusion
Sugar cookies are simple, sweet, and endlessly customizable. I love how they can be dressed up or down depending on the occasion, and they always turn out soft, flavorful, and full of charm. Whether I’m decorating them with care or enjoying them plain with a cup of tea, they’re a cozy classic I’ll never tire of baking.
Print
Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chill time if rolling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sugar cookies are soft, buttery classics with a tender center and lightly crisp edges. Whether cut into shapes or baked as drop cookies, they’re perfect for decorating or enjoying plain.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- Optional: 1/2 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg, vanilla extract, and almond extract if using.
- Gradually mix in dry ingredients to form a smooth dough.
- For rolled cookies, divide dough into discs, wrap, and chill for at least 1 hour.
- Roll dough to 1/4 inch thickness and cut into shapes, or scoop for drop cookies.
- Place cookies on baking sheets and bake for 8–10 minutes, until edges are just golden.
- Cool on pan briefly before transferring to a wire rack.
Notes
- Add citrus zest for a twist.
- Decorate with icing or sprinkles for holidays.
- Roll in colored sugar before baking for extra fun.
- Use as a base for sandwich cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
