These Easy Sugar Cookies deliver a tender, buttery bite with a classic crackled sugar top—perfect for quick baking or festive Christmas cookie exchanges.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for last-minute dessert cravings
- Uses simple pantry staples—flour, butter, sugar, egg, and vanilla
- Soft, tender texture with just the right amount of sweetness
- No special equipment required—just a mixer and baking sheets
- Customizable with sprinkles, colored sugars, or extracts
- Ideal for holiday decorating or everyday snacking
- Make ahead: dough balls freeze beautifully for future baking
- Foolproof for bakers of all skill levels
Ingredients
- 2 ¾ cups (345 g) all-purpose flour (King Arthur Flour recommended)
- 1 teaspoon baking powder (double-acting)
- ½ teaspoon fine sea salt
- 1 cup (227 g) unsalted butter, softened (Land O’Lakes or Kerrygold)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract (Nielsen-Massey Madagascar Vanilla)
- Optional: colored sprinkles or sanding sugar for topping
Directions
- Preheat Oven & Prep Pans
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats for even baking. - Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined—this ensures a uniform rise. - Cream Butter and Sugar
In a stand mixer or using a hand mixer on medium speed, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy. Scrape down the sides as needed. - Add Egg & Vanilla
Beat in the room-temperature egg and vanilla extract until the mixture is smooth and creamy. Tip: Warming the egg slightly helps it blend seamlessly. - Combine Dry and Wet
With the mixer on low, gradually add the dry ingredients, mixing just until the dough comes together. Overmixing can yield tough cookies. - Form & Sugar-Coat Dough Balls
Use a 1½-tablespoon cookie scoop to portion dough. Roll each ball in extra granulated sugar to get that signature crackled top. - Chill (Optional)
If your kitchen is warm, chill the dough balls on the baking sheet for 10–15 minutes to prevent excessive spreading. - Bake
Arrange dough balls about 2 inches apart and bake for 8–10 minutes, rotating the pans halfway through. The edges should look set while centers remain slightly soft. - Cool
Let cookies rest on the sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely—this keeps bottoms crisp. - Decorate (Optional)
Once cooled, customize with royal icing, buttercream, melted chocolate, or colorful sprinkles—especially fun for Christmas shapes.
Servings & Timing
Makes about 24 cookies
Prep Time: 15 minutes
Bake Time: 8–10 minutes per batch
Total Time: ~30–40 minutes
Variations
• Lemon Sugar Cookies: Stir in 1 tablespoon lemon zest for a bright citrus twist.
• Almond Sugar Cookies: Swap vanilla extract for 2 teaspoons almond extract.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend.
• Vegan: Replace butter with vegan butter and egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water).
• Chocolate-Dipped: Dip half of each cooled cookie in melted dark or white chocolate.
• Holiday Shapes: Roll dough thinner and cut with festive cookie cutters.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment paper to prevent sticking. For longer life, freeze baked cookies in a sealed bag for up to 3 months; thaw at room temperature. To freshen, heat in a 300°F oven for 3–4 minutes.
FAQs
Q: Why did my cookies spread too much?
A: Dough that’s too warm will spread; try chilling balls 10–15 minutes. Also check your baking powder is fresh.
Q: Can I prepare the dough ahead of time?
A: Yes—refrigerate dough balls up to 24 hours or flash-freeze, then bake straight from the fridge or freezer.
Q: My cookies turned out cakey—what went wrong?
A: Overmixing or too much flour can cause a cake-like texture; mix just until ingredients come together.
Q: How do I get a crackled sugar top?
A: Roll each dough ball in granulated sugar right before baking for that signature crackle.
Q: Can I use salted butter?
A: Yes—reduce added salt to ¼ teaspoon to balance flavors.
Q: What if I don’t have a mixer?
A: Cream butter and sugar by hand with a sturdy wooden spoon; it just takes a bit more elbow grease.
Q: Can these cookies be gluten-free?
A: Absolutely—substitute a cup-for-cup gluten-free flour blend and follow the same steps.
Q: How should I color the dough?
A: Use gel food coloring, kneading it in until evenly distributed; avoid liquid dyes that thin the dough.
Conclusion
These Easy Sugar Cookies are a simple, quick dessert that’s perfect for holiday gatherings or everyday treats. With flexible variations and clear, friendly instructions, you’ll bake the best homemade cookies every time. Try them today, leave a comment with your decorating tips, and don’t forget to explore our other simple dessert recipes!
Easy Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour King Arthur Flour recommended
- 1 teaspoon baking powder double-acting
- 1/2 teaspoon salt fine sea salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract pure
- colored sprinkles or sanding sugar optional for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for even baking.
- In a bowl, whisk flour, baking powder, and salt until combined. Set aside to ensure an even rise.
- Beat softened butter and sugar on medium speed for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
- Mix in the egg and vanilla extract until fully incorporated, ensuring a smooth, creamy batter.
- Gradually add the dry mix on low speed, stirring until the dough forms; avoid overmixing to keep cookies tender.
- Scoop dough with a 1.5-tablespoon cookie scoop, roll into balls, then coat lightly in sugar for that crackled top.
- Place balls 2 inches apart on sheets. Chill for 10 minutes if dough is soft to reduce spread.
- Bake for 8–10 minutes, rotating halfway, until edges set and centers appear slightly underbaked.
- Let cookies rest on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate with icing, sprinkles, or melted chocolate as desired.
Notes
Nutrition
