This sugar cookie recipe is easy to make, uses basic pantry ingredients, and delivers consistent, delicious results. The dough is soft yet sturdy, making it perfect for rolling and cutting into fun shapes. The cookies have a melt-in-your-mouth texture with a lightly crisp edge and rich buttery flavor. Plus, they can be made ahead and decorated for any occasion.
Ingredients
(Tip: You’ll find 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
Almond extract (optional, for extra flavor)
Directions
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add egg and extracts: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Chill the dough: Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or freeze for 30 minutes) to make rolling easier.
Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll and cut: Roll out the dough on a lightly floured surface to about ¼ inch thick. Cut into desired shapes using cookie cutters.
Bake: Place cookies on prepared baking sheets and bake for 8–10 minutes, or until the edges are just beginning to turn golden. Let cool on the sheet for 2 minutes before transferring to a wire rack.
Decorate (optional): Once completely cooled, decorate with icing, sprinkles, or sanding sugar as desired.
Servings and timing
This recipe makes about 24–30 cookies, depending on size. Preparation time: 15 minutes Chill time: 1 hour Baking time: 8–10 minutes Total time: about 1 hour and 30 minutes
Variations
Lemon Sugar Cookies: Add lemon zest and a bit of lemon juice for a citrusy twist.
Spiced Sugar Cookies: Mix in a pinch of cinnamon or nutmeg for warmth.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Frosted Sugar Cookies: Top with royal icing or buttercream for festive treats.
Colored Dough: Add food coloring to the dough before chilling for a fun visual effect.
Storage/Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. To freeze, place undecorated cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating. You can also freeze unbaked cookie dough discs or cut-out shapes for up to 2 months.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 3 days in advance and stored in the fridge or frozen for longer storage.
Do I have to chill the dough?
Yes, chilling helps the dough firm up, making it easier to roll and helping the cookies hold their shape during baking.
Can I skip the almond extract?
Absolutely. It adds a nice flavor, but the cookies are still delicious with just vanilla extract.
Why are my cookies spreading too much?
Make sure the dough is well chilled and the baking sheets are cool. Overmixing the dough or using too much butter can also cause spreading.
Can I decorate these cookies?
Yes! They’re perfect for icing, sprinkles, or sanding sugar, either before or after baking depending on the decoration style.
How thick should I roll the dough?
About ¼ inch thick is ideal for soft, sturdy cookies that bake evenly and hold their shape.
Can I use salted butter?
Yes, just reduce the added salt in the recipe to balance the flavor.
What’s the best way to get clean edges on cut-out cookies?
Use sharp metal cookie cutters, dip them in flour between cuts, and work with well-chilled dough.
Can I bake these without cookie cutters?
Yes, roll the dough into small balls and flatten slightly before baking for round sugar cookies.
How do I make these crispier?
Bake for an extra 1–2 minutes until the edges are more golden if you prefer a crisp cookie.
Conclusion
Sugar Cookies are a timeless treat that’s easy to make and endlessly customizable. Whether you’re baking for the holidays, a party, or just because, these cookies offer the perfect canvas for creativity—or are just as tasty enjoyed plain. With their soft texture and sweet flavor, this is a recipe you’ll reach for again and again.
Sugar Cookies are soft, buttery, and lightly crisp on the edges—perfect for decorating or enjoying plain. Ideal for cut-out shapes or simple rounds, they’re easy to make and hold their shape beautifully every time.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:1 hour 30 minutes
Yield:24–30 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 3/4 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
1/2 tsp almond extract (optional)
Instructions
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll dough on a lightly floured surface to about 1/4 inch thick. Cut into desired shapes.
Place cookies on prepared sheets and bake for 8–10 minutes, until edges are just turning golden.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Decorate as desired once completely cooled.
Notes
Chilling the dough is essential for clean-cut shapes and minimal spreading.Use lemon zest or spices like cinnamon for flavor variations.Use sharp metal cookie cutters and chill dough between batches for clean edges.To make round cookies, roll dough into balls and flatten slightly before baking.Store cookies plain or decorated in an airtight container at room temperature for up to 1 week.
