Easy Sugar Cookies are classic, buttery, and just the right amount of sweet. They bake up with crisp edges and soft centers, making them perfect for decorating or enjoying plain. Whether I’m baking for the holidays, birthdays, or just because, these cookies are a go-to treat I can count on to turn out perfect every time.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and endlessly versatile. The dough is easy to work with—no sticky mess or complicated steps. I can roll and cut it into fun shapes, scoop it for drop cookies, or just sprinkle with sugar and bake. These cookies hold their shape well, taste delicious on their own, and serve as the perfect canvas for decorating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Egg
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Vanilla extract
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Optional: almond extract or lemon zest for added flavor
Directions
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I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate bowl, I cream the softened butter and sugar until it’s light and fluffy—about 2–3 minutes.
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I beat in the egg and vanilla (and almond extract or lemon zest, if using) until fully combined.
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I gradually mix in the dry ingredients until the dough comes together and pulls away from the sides of the bowl.
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I divide the dough in half and roll each half between two sheets of parchment paper to about ¼ inch thick. I chill the rolled dough for 20–30 minutes to make cutting easier.
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I cut the dough into shapes and place them on prepared baking sheets, leaving a little space between cookies.
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I bake for 8–10 minutes, just until the edges start turning golden. I cool them on the baking sheet for a few minutes, then transfer to a wire rack.
Servings and timing
This recipe makes about 24–30 cookies, depending on the size. It takes about 15 minutes to prep, 30 minutes to chill (optional but helpful), and 8–10 minutes to bake—so they’re ready in under an hour.
Variations
Sometimes I add almond extract for a bakery-style flavor, or mix in lemon or orange zest for a citrusy twist. I also love pressing sprinkles or colored sugar into the tops before baking. When I’m in the mood to decorate, I use royal icing or a simple glaze with powdered sugar and milk.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies or the dough. To freeze dough, I shape it into a disc, wrap tightly, and freeze for up to 2 months. I thaw overnight in the fridge before using.
FAQs
Can I skip chilling the dough?
Yes, but chilling helps the cookies keep their shape better, especially for cut-outs. If I’m making drop sugar cookies, I usually skip it.
Can I freeze the cookies after baking?
Definitely. I let them cool completely, then freeze in a single layer before storing in a bag or container. They taste just as good after thawing.
What’s the best way to decorate these cookies?
I love using royal icing or powdered sugar glaze. For something faster, I press colored sugar into the tops before baking.
Can I make them softer?
Yes, I slightly underbake them for a softer texture. I watch the edges and pull them out just before they fully brown.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend and follow the same steps. The texture stays surprisingly close to the original.
Conclusion
Easy Sugar Cookies are a timeless, versatile treat that I never get tired of baking—or eating. Whether I’m rolling them into shapes for a celebration or just making a quick batch for a sweet snack, they’re simple, delicious, and always a hit.
