Sugar Cookies Recipe
Sugar Cookies Recipe yields buttery, melt-in-your-mouth cookies that are easy to bake, fun to decorate, and perfect for any season.
Let me tell you, sugar cookies are that timeless dessert that blends celebration and comfort into one sweet bite. I’ve been making these since I was in my twenties—first under my mother’s gentle guidance, then teaching my own grandkids how to press cookie cutters into soft dough. What makes this homemade sugar cookies recipe special is its simple pantry-friendly ingredients—flour, butter, sugar, egg, a pinch of baking powder, and pure vanilla extract—yet it delivers crisp edges with a tender center every time.
You know what I love most? How versatile these treats are. Whether you’re crafting tree shapes at Christmas, heart cutouts for Valentine’s Day, or cheerful stars for a sunny picnic, this recipe holds its shape beautifully. Plus, a dash of cornstarch keeps them soft longer, so they’re a hit whether you’re packing holiday gift boxes or enjoying dessert by the fire.
Why You’ll Love This Sugar Cookies Recipe
• Uses pantry staples you likely have on hand
• Dough chills in just 30 minutes—zero all-day fuss
• Holds shape perfectly for cutouts or themed cookie sets
• Balances crisp edges with a chewy center every time
• Customizable with colored sugar, royal icing, or sprinkles
• Kid-friendly steps make baking a sweet family activity
• Freezes beautifully—bake now or later without losing flavor
• No special equipment required (a rolling pin and mixer do the job)
Ingredients for Sugar Cookies Recipe
• 2¾ cups (345 g) all-purpose flour (King Arthur Flour is my go-to for consistency)
• 1 teaspoon baking powder (ensures lift without grit)
• ½ teaspoon fine sea salt (balances sweetness)
• 1 tablespoon cornstarch (secret to a tender crumb)
• 1 cup (226 g) unsalted butter, room temperature (or swap half for coconut oil for a subtle twist)
• 1½ cups (300 g) granulated sugar (C&H sugar yields a clean taste)
• 1 large egg, room temperature (for binding and moisture)
• 1 teaspoon pure vanilla extract (look for Nielsen-Massey for best flavor)
• Optional: ¼ teaspoon almond extract (adds nutty depth)
• For decorating: colored sanding sugar, royal icing, or sprinkles (Wilton brand works wonders)
Tips:
– Sift flour, baking powder, and cornstarch together to avoid lumps.
– Let butter soften on the counter, not in the microwave, to keep the dough light.
– If swapping ingredients, measure by weight for accuracy.
How to Make This Sugar Cookies Recipe
- Preheat & prep. Heat oven to 350 °F (175 °C). Line two baking sheets with parchment or silicone mats—no sticking, no stress.
- Whisk dry mix. In a medium bowl, sift together flour, baking powder, salt, and cornstarch; set aside.
- Cream butter & sugar. In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down sides once.
- Add egg & extracts. Beat in the egg, vanilla, and almond extract (if using) until fully combined and glossy.
- Combine wet & dry. With mixer on low, gradually add the flour mixture. Stop when a soft dough forms—don’t overmix or cookies can get tough.
- Chill the dough. Shape dough into two disks, wrap in plastic, and refrigerate for 30 minutes. This prevents excess spreading.
- Roll & cut. On a lightly floured surface, roll dough to ¼-inch thickness. Dip cutters in flour, tap off excess, then press into dough.
- Arrange & decorate. Place shapes 2 inches apart on prepared sheets. Sprinkle colored sugar now if you like.
- Bake & watch. Bake 8–10 minutes, until edges are just set and pale golden. Rotate pans halfway for even color.
- Cool & finish. Let cookies rest on sheet 2 minutes, then transfer to wire racks. Once fully cool, pipe icing or add more decorating sugar.
Servings & Timing
Makes about 24 two-inch cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 8–10 minutes per batch
Total Time: roughly 1 hour (plus any decorating)
Variations
• Lemon-Zest Sugar Cookies: Add 1 tablespoon fresh lemon zest to dough.
• Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate.
• Vegan Twist: Swap butter for coconut oil and one flax “egg” (1 Tbsp ground flax + 3 Tbsp water).
• Gluten-Free: Use a 1-to-1 gluten-free flour blend; add an extra 1 Tbsp milk if dry.
• Spice-Infused: Stir in ½ teaspoon ground ginger or cinnamon for cozy warmth.
• Minis for Parties: Roll dough thinner and use small cutters—perfect bite-size treats.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies between sheets of parchment in a sealed bag for 2–3 months. Thaw at room temp on the countertop. For dough: shape logs, wrap tightly, freeze up to a month—slice and bake straight from the freezer, adding a minute or two to bake time.
Make-ahead tip: Bake cookies 1–2 days in advance, decorate, then layer between parchment sheets in a shallow tin for gifting.
Notes
• Chilling is key—skip it and your shapes may spread like pancakes.
• Adding cornstarch gives that slightly snappy edge and tender bite.
• If edges brown too quickly, lower oven temp by 10 °F next time.
• For crispier cookies, bake an extra minute; for softer centers, pull out right as edges set.
• When icing, use a piping bag with a small round tip or even a Ziplock with the corner snipped.
• I’ve found that a digital scale saves me from the sink full of measuring cups—worth every penny.
FAQs for Sugar Cookies Recipe
Q: Can I use salted butter?
A: Yes—just reduce added salt to ¼ teaspoon so cookies don’t taste too salty.
Q: Why did my cookies spread too much?
A: Dough was likely too warm or aged flour was too low in protein; chill longer and use fresh flour.
Q: How do I keep icing from running off edges?
A: Let cookies cool fully, then outline with thicker icing, fill with a thinner “flood” consistency.
Q: Can I swap granulated sugar for brown sugar?
A: You can, but cookies will be darker and chewier; try half brown, half white for balance.
Q: My cookies turned out hard—what happened?
A: Overbaking is usually the culprit; pull them when edges just lose their gloss.
Q: Thoughts on rolling dough between parchment?
A: Absolutely—this trick keeps your counters clean and dough from sticking.
Q: Can I make this recipe dairy-free?
A: Yes—use vegan butter and your favorite dairy-free egg substitute, like flax or chia “eggs.”
Conclusion
From heart-shaped valentines to snowflake cutouts at Christmas, this Sugar Cookies Recipe offers buttery, reliable results for every occasion. It’s straightforward enough for beginners, yet leaves room for seasoned bakers to play with flavors and decorations. Give it a try, then swing back here to let me know how your batch turned out—or explore more of my easy dessert recipes, like Classic Chocolate Chip Cookies or Gingerbread Men, for your next baking adventure!
Sugar Cookies Recipe
Ingredients
- 2¾ cups all-purpose flour King Arthur Flour is recommended
- 1 teaspoon baking powder ensures lift without grit
- ½ teaspoon fine sea salt balances sweetness
- 1 tablespoon cornstarch secret to a tender crumb
- 1 cup unsalted butter room temperature
- 1½ cups granulated sugar C&H sugar recommended
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract Nielsen-Massey recommended
- ¼ teaspoon almond extract optional for nutty depth
- colored sanding sugar, royal icing, or sprinkles for decorating
Instructions
- Heat oven to 350 °F (175 °C). Line two baking sheets with parchment or silicone mats.
- In a medium bowl, sift together flour, baking powder, salt, and cornstarch; set aside.
- In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extract until fully combined and glossy.
- Gradually add the flour mixture to the wet ingredients to form a soft dough—avoid overmixing.
- Shape dough into disks, wrap in plastic, and refrigerate for 30 minutes.
- On a floured surface, roll dough to ¼-inch thickness and cut shapes with cookie cutters.
- Place shapes on baking sheets, sprinkle with colored sugar if desired.
- Bake for 8–10 minutes until edges are set and golden. Rotate pans halfway through baking.
- Cool cookies on the sheets before transferring to wire racks for decorating.
