Sugar Cookie Recipe

I’ve spent years perfecting this sugar cookie recipe, and I’m convinced it’s the foundation every baker needs in their repertoire. What sets these cookies apart isn’t just their tender crumb or buttery flavor—it’s how they hold their shape beautifully while baking, making them ideal for both simple treats and elaborate decorated masterpieces. There’s a specific technique I use that transforms ordinary ingredients into something extraordinary.

Recipe

I can tell you with absolute certainty that these sugar cookies will become your new go-to recipe—they’re the perfect balance of buttery richness and delicate sweetness that melts in your mouth with every single bite. What makes these cookies truly special is the combination of real vanilla extract and a touch of almond extract that creates this incredible depth of flavor you just can’t get from store-bought cookies.

I’ve been perfecting this recipe for years, testing different butter-to-sugar ratios and tweaking the baking time until I found that sweet spot where the edges are just barely golden while the centers stay incredibly soft and tender. The secret is in the creaming process—when you beat that butter and sugar together until it’s light and fluffy, you’re creating these tiny air pockets that give each cookie this amazing melt-in-your-mouth texture that’s neither too crispy nor too cake-like.

These cookies have this gorgeous vanilla aroma that fills your entire kitchen while they’re baking, and when you take that first bite, you get this perfect buttery flavor followed by just the right amount of sweetness that doesn’t overwhelm your taste buds.

Whether you’re planning to decorate them with royal icing for the holidays or simply dust them with a little powdered sugar, this recipe is foolproof and forgiving—trust me, even if you’re a beginner baker, these cookies will turn out beautifully every single time.

Ingredients

The magic of perfect sugar cookies starts with choosing the right players for your lineup—and trust me, each ingredient has a specific job to do. While sugar cookies might seem simple, the difference between good and bakery-worthy lies in understanding why each component matters.

I’m about to share the insider secrets that turn basic pantry staples into those perfectly tender, buttery cookies that hold their shape and taste like pure comfort.

Essential Cookie Base:

• Unsalted butter (1 cup, room temperature) – This is your flavor foundation and texture hero. Room temperature butter creams beautifully and creates that melt-in-your-mouth texture. European-style butter with higher fat content is worth the splurge!
• Granulated sugar (¾ cup) – Creates structure and that subtle crunch. Don’t substitute with brown sugar here—you’ll lose the clean, sweet flavor that defines a classic sugar cookie.
• Large egg (1 whole) – Your binding agent that holds everything together. Room temperature eggs incorporate more easily, so pull it out 30 minutes before baking.
• Pure vanilla extract (1 teaspoon) – Skip the imitation stuff! Real vanilla extract adds depth that artificial versions simply can’t match.

Dry Foundation:

• All-purpose flour (2¼ cups) – The backbone of your cookies. Measure by weight if possible (about 280g) for consistent results every time.
• Baking powder (½ teaspoon) – Just enough lift to keep cookies tender without making them cakey. Fresh baking powder is indispensable—replace it every 6 months.
• Salt (¼ teaspoon) – Never skip this! It enhances every other flavor and balances the sweetness perfectly.

Smart Substitutions:

• No vanilla extract? Almond extract works beautifully (use half the amount), or try vanilla paste for extra flavor specks.
• Want extra richness? Swap 2 tablespoons of flour for cornstarch—it creates impossibly tender cookies.
• Dairy-free needs? High-quality vegan butter works, but avoid margarine which can make cookies spread too much.

How to Make the Best Classic Homemade Sugar Cookies

Preheat your oven to 375°F and line baking sheets with parchment paper.

This temperature gives you that perfect balance of crispy edges and soft centers. Lining your pans prevents sticking and makes cleanup a breeze – trust me, these cookies can be stubborn without it! If you’re baking multiple batches, have at least two sheets ready so you can rotate them efficiently.

In a large bowl, cream together 1 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes.

Your butter should be soft enough that you can easily press a finger into it, but not melted or greasy. This creaming process incorporates air, which creates tender cookies. If you forgot to soften your butter, cut it into small cubes and let it sit for 15 minutes, or microwave in 10-second bursts until just soft.

Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.

Make sure your egg is at room temperature – cold eggs can cause the mixture to curdle slightly. The vanilla adds that classic sugar cookie flavor, so don’t skip it! Beat just until incorporated; you’ll see the mixture become smooth and cohesive.

In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Whisking guarantees even distribution of the leavening agents, which means consistent rise and texture throughout your cookies. The salt enhances the sweetness and prevents flat-tasting cookies – even though it seems small, it makes a huge difference!

Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.

Here’s where patience pays off! Overmixing develops the gluten, which leads to tough, chewy cookies instead of tender ones. Stop mixing as soon as you don’t see any streaks of flour – the dough should just come together and look slightly shaggy.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Chilling firms up the butter, which prevents excessive spreading during baking and makes the dough much easier to roll. If you’re in a hurry, 30 minutes works, but an hour is even better. The dough can be chilled for up to 3 days if you want to prep ahead!

On a lightly floured surface, roll the dough to 1/4-inch thickness.

Use just enough flour to prevent sticking – too much will make your cookies dry. Roll from the center outward, rotating the dough occasionally to maintain an even thickness. If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes.

Cut with cookie cutters and place on prepared baking sheets, spacing them 2 inches apart.

These cookies will spread slightly, so give them room to breathe! Dip your cookie cutters in flour between cuts to prevent sticking. Re-roll scraps only once – after that, the dough becomes tough from overworking.

Bake for 8-10 minutes, until the edges are just set but centers still look slightly soft.

The centers will continue cooking from residual heat after you remove them, so don’t wait for them to look completely done! Look for edges that have lost their raw, shiny appearance – they shouldn’t be brown unless you want crispy cookies.

Cool on baking sheets for 5 minutes before transferring to a wire rack.

This brief cooling period lets the cookies set up enough to move without breaking. If you try to transfer them immediately, they’ll be too soft and might crack or lose their shape. Once completely cool, they’re ready for decorating or storing!

Chef Tips

After years of making sugar cookies, I’ve picked up some game-changing tricks that’ll take your cookies from good to bakery-perfect. Invest in quality baking tools like a reliable stand mixer and precision measuring cups.

For cookie storage, use airtight containers with parchment paper between layers. Chill your dough thoroughly—it prevents spreading and creates cleaner edges every time.

Nutrition

Sugar cookies are a beloved treat, but it’s important to be mindful of their nutritional content. The following nutritional information is based on one medium-sized sugar cookie (approximately 25g).

What You’ll Love About This Recipe

These sugar cookies have become my absolute go-to recipe whenever I need something that’s guaranteed to bring smiles to faces. They’re the kind of treat that makes your kitchen smell like pure happiness, and trust me, once you try them, you’ll understand why they’ve earned a permanent spot in my recipe collection.

Perfect texture every single time – These cookies strike that magical balance between tender and slightly crisp, with edges that have just the right amount of golden color while keeping the centers soft and chewy.

Simple ingredients you probably already have – No need for a special trip to the store because this recipe uses basic pantry staples like butter, sugar, flour, and vanilla that most of us keep on hand anyway.

Foolproof for bakers of all skill levels – Whether you’re a complete beginner or someone who’s been baking for years, these cookies are nearly impossible to mess up. They turn out beautifully every time without any tricky techniques or complicated steps.

Recipe Card

This classic sugar cookie recipe creates perfectly soft, chewy cookies with a delightfully sweet flavor and tender crumb.

These versatile treats are ideal for decorating, gift-giving, or simply enjoying with a glass of milk.

Ingredients:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup butter, softened
• 1½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
4. Gradually blend in the dry ingredients.
5. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
6. Bake 8 to 10 minutes or until golden. Don’t overbake.

Notes:

For decorated cookies, roll dough to ¼ inch thickness and use cookie cutters.

Chill dough for 30 minutes if too soft to handle.

Cookies can be stored in airtight container for up to one week.

Equipment:

Large mixing bowl, small bowl, electric mixer, measuring cups and spoons, cookie sheets, wire cooling racks

Time:

Prep time: 15 minutes

Cooking time: 8-10 minutes per batch

Cuisine: American

Serving: Makes approximately 48 cookies