Basic Sugar Cookie Recipe

These classic sugar cookies are buttery, lightly sweet, and easy to make with everyday ingredients. Enjoy them plain, sprinkle them with sugar before baking, or decorate them with icing once they have cooled. This versatile dough can be rolled and cut into shapes or formed into simple round cookies.

Quick Facts

• Prep time: 20 minutes, plus 1 hour to chill
• Bake time: 8–10 minutes per batch
• Yield: About 24 cookies

Ingredients

• 2 ¾ cups all-purpose flour, plus more for rolling
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Optional: extra granulated sugar or sprinkles for decorating

Instructions

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. Add the egg and vanilla. Beat in the egg and vanilla until combined. Scrape down the sides of the bowl as needed.
4. Make the dough. Add the flour mixture in a few batches, mixing on low speed just until a soft dough forms. Avoid overmixing.
5. Chill the dough. Divide the dough in half and shape each portion into a disk. Wrap the disks and refrigerate for at least 1 hour, or until firm.
6. Heat the oven. Preheat the oven to 350°F. Line baking sheets with parchment paper.
7. Roll and cut the cookies. On a lightly floured surface, roll one disk to about ¼ inch thick. Cut out shapes and place them about 1 inch apart on the prepared baking sheets. Gather and reroll the scraps as needed.
8. Bake. Bake for 8–10 minutes, until the edges are set and just beginning to turn golden. The centers may still look pale.
9. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Great Sugar Cookies

• Measure flour carefully. Spoon flour into the measuring cup and level it off rather than packing it down. Too much flour can make cookies dry.
• Chill the dough. Cold dough is easier to roll and helps cutout cookies hold their shape in the oven.
• Watch the edges. Sugar cookies can overbake quickly. Take them out when the edges are just set for a tender texture.
• Decorate only after cooling. Warm cookies can cause icing to melt or slide off.

Easy Variations

For a simple twist, add ½ teaspoon of almond extract along with the vanilla. You can also mix in a little lemon zest or sprinkle the unbaked cookies with coarse sugar. For round drop cookies, skip the rolling step: chill the dough, roll it into 1-inch balls, place them on the baking sheet, and gently flatten each ball before baking.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months. For freshly baked cookies later, wrap the dough disks well and freeze them; thaw the dough in the refrigerator before rolling and baking.

 

5 Essential Tips for Perfect Sugar Cookies Every Time

1. Soften the butter for easier mixing.
2. Cream butter and sugar until light and fluffy.
3. Chill the dough to help cookies keep their shape.
4. Leave space between cookies on the baking sheet.
5. Bake until the edges are just lightly golden.

Soften the butter for easier mixing.

Let the butter soften at room temperature before you start mixing. Soft butter blends more easily with the sugar, creating a smooth, fluffy base for the dough and helping the cookies bake evenly. It should feel pliable when pressed but not greasy or melted.

Cream butter and sugar until light and fluffy.

Creaming butter and sugar until light and fluffy is an important step in making tender, evenly textured sugar cookies. As the mixer blends them, the sugar creates tiny air pockets in the butter, helping the cookies bake up with a lighter texture. Use softened—not melted—butter, and beat for about 2–3 minutes, scraping down the bowl as needed. Stop when the mixture looks noticeably paler and fluffy; overmixing can affect the cookies’ texture.

Chill the dough to help cookies keep their shape.

Chilling the sugar cookie dough before rolling and baking helps firm up the butter, so the cookies are less likely to spread in the oven. This is especially helpful for cutout cookies, which can hold their edges and keep their intended shapes. For easier handling and neater results, refrigerate the dough until it feels firm.

Leave space between cookies on the baking sheet.

Leave about 1–2 inches between sugar cookies on the baking sheet so they have room to spread as they bake. Crowded cookies can run into each other, lose their shape, or bake unevenly. For the best results, bake in batches and use a cool baking sheet for each one.

Bake until the edges are just lightly golden.

Bake sugar cookies until the edges are just lightly golden and the centers still look pale. This is a good cue that the cookies are set without being overbaked, which helps keep them tender after cooling. They’ll continue to firm up on the baking sheet, so let them rest there for a few minutes before transferring them to a wire rack.

Tags: all-purpose flour, baking, baking powder, basic sugar cookie recipe, chilling dough, cookie dough, cookie storage, decorating with icing, easy variations, egg, freezing cookies, granulated sugar, rolling and cutting cookies, salt, sugar cookie tips, sugar cookies, unsalted butter, vanilla extract