Recipe
I can confidently say this is *the* sugar cookie recipe you’ll come back to time and time again—it’s soft, buttery, and just sweet enough to hit the spot. What makes it special? The secret’s in the simple, high-quality ingredients and a little patience to let the dough chill, ensuring the perfect texture every time.
These cookies are melt-in-your-mouth tender with a slight crisp edge, making them the ultimate treat for any occasion. Whether you’re decorating them for the holidays or just craving a classic, this recipe is foolproof and sure to impress.
Trust me, once you taste these, they’ll become your go-to. Let’s get baking!
Ingredients
Getting the right ingredients is key to making sugar cookies that are tender, flavorful, and perfectly crisp. Let’s break it down so you know what to grab and why each ingredient matters—plus, I’ll share some handy swaps in case you’re missing something.
- Unsalted butter: Use room temperature butter for the perfect dough texture. Unsalted lets you control the saltiness, but if all you have is salted, just reduce the added salt in the recipe by half.
- Granulated sugar: This gives the cookies their sweetness and helps them spread just enough. For a slightly chewier texture, swap in light brown sugar.
- Egg: Acts as a binder and adds moisture. Make sure it’s at room temperature to blend smoothly into the dough.
- Vanilla extract: Pure vanilla is a must for that warm, rich flavor. If you’re feeling fancy, try almond extract for a nutty twist.
- All-purpose flour: The backbone of the dough. Don’t skip sifting—it guarantees tender cookies without lumps.
- Baking powder: Gives the cookies a slight lift and that classic soft-baked texture.
- Salt: Balances the sweetness and enhances the flavors. Kosher salt works best, but table salt is fine too—just use half the amount.
- Decorating sugar or sprinkles: Optional but fun! They add a festive touch and a little crunch.
Pro tip: If you want bakery-level perfection, chill the dough for at least 30 minutes before baking—it prevents overspreading and gives you cookies with clean edges.
How to Make the Best Classic Sugar Cookie Recipe
- Preheat your oven to 350°F (175°C). This guarantees the oven is at the right temperature when your dough is ready, giving your cookies an even bake.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Softened butter (not melted!) is key here—it blends smoothly with the sugar, creating a fluffy base for your cookies.
Pro tip: Let the butter sit at room temperature for about 30 minutes before starting.
- Beat in eggs one at a time, then add vanilla extract. Adding eggs one by one confirms they incorporate evenly into the mixture, giving your dough a smooth, cohesive texture.
- In a separate bowl, whisk together flour, baking powder, and salt. Whisking dry ingredients eliminates clumps and evenly distributes the leavening agent, so your cookies rise perfectly.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears and the dough comes together.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. This prevents the cookies from spreading into each other during baking.
- Chill the dough for 15-20 minutes before baking. Chilled dough holds its shape better, resulting in thicker, chewier cookies. If you’re in a hurry, you can skip this step, but chilling makes a noticeable difference.
- Bake for 8-10 minutes or until the edges are lightly golden but the centers are still soft. The cookies will continue to firm up as they cool, so don’t overbake them. Watch carefully—just a minute or two can make all the difference!
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Cooling on the sheet allows them to set without becoming too crisp.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage. These cookies freeze beautifully—just thaw at room temperature before enjoying.
Flexibility note: If you prefer larger cookies, adjust the dough ball size and bake time accordingly. Smaller cookies may bake faster, while larger ones may need an extra minute or two. Keep an eye on them!
Nutrition
Sugar cookies are a delightful treat that can be enjoyed any time of year. Here’s the nutritional breakdown for one serving of this homemade recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 120 mg |
| Total Carbs | 22 g |
| Dietary Fiber | 0.5 g |
| Sugars | 12 g |
| Protein | 2 g |
Chef Tips
When making sugar cookies, I always recommend chilling the dough before rolling it out, as it helps prevent spreading and secures a cleaner cut.
Use parchment paper to avoid sticking and confirm even baking.
Don’t overmix the dough—stop once it’s just combined.
Roll it to an even thickness for uniform cookies.
And decorate sparingly; too much icing can overwhelm the delicate cookie flavor. These tips secure perfect results every time.
Frequently Asked Questions
Can I Use a Sugar Substitute in This Recipe?
I can use a sugar substitute, but I’ll need to check if it’s 1:1 with regular sugar. Some substitutes might change the texture or taste, so I’d recommend testing a small batch first.
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about 3-4 days if I store them in an airtight container. If I want them to last longer, I’ll freeze them—they’ll keep their flavor and texture for up to 2 months.
Can the Dough Be Frozen for Later Use?
Yes, I can freeze the dough for later use. I wrap it tightly in plastic wrap or place it in an airtight container, then store it in the freezer for up to three months before baking.
What’s the Best Way to Store Baked Cookies?
I store my baked cookies in an airtight container at room temperature to keep them fresh. If they’re soft, I’ll add a slice of bread to maintain moisture. For longer storage, I freeze them.
Can I Make These Cookies Gluten-Free?
Yes, you can make these cookies gluten-free! I’d swap the regular flour for a gluten-free blend—just make sure it’s a 1:1 substitute. I’d also check that other ingredients, like baking powder, are gluten-free too.
