sugar cookies recipe

Last Christmas, my youngest daughter Emma came home with a handwritten note from her best friend: “Can you PLEASE make those amazing sugar cookies again?” My heart melted. These weren’t just any cookies—they were the same sugar cookies recipe my grandmother taught me decades ago, now tweaked and perfected in my own kitchen. Mateo and I have spent countless evenings rolling dough and decorating these beauties with our girls, creating memories as sweet as the cookies themselves.

There’s something magical about a classic sugar cookie recipe that brings people together, whether you’re decorating them for holidays, birthdays, or simply because Tuesday needs a little sweetness. This sugar cookies recipe delivers perfectly soft, buttery cookies with crisp edges that hold their shape beautifully for decorating. I’ve made this recipe hundreds of times, and it never disappoints.

Why You’ll Love This Sugar Cookies Recipe

First and foremost, this sugar cookies recipe is incredibly forgiving. Unlike finicky French pastries, these cookies work beautifully even if you’re baking with kids who want to help. The dough is easy to handle and doesn’t require specialized equipment or hard-to-find ingredients. Additionally, these cookies maintain their shape during baking, which makes them perfect for cookie cutters and detailed decorating.

Moreover, the flavor is absolutely heavenly. We’re talking about a rich, buttery taste with just the right amount of sweetness that doesn’t overwhelm your palate. The texture strikes that perfect balance—soft and tender in the center with slightly crisp edges that provide delightful contrast.

Furthermore, this sugar cookie recipe is incredibly versatile. You can make them plain for dunking in coffee, frost them elaborately for special occasions, or add your favorite extracts to customize the flavor profile. My daughters have experimented with everything from almond extract to lemon zest, and each variation has been wonderful.

Finally, these cookies store exceptionally well. You can make the dough ahead, freeze it for up to three months, and bake fresh cookies whenever the craving strikes. This makes entertaining and holiday baking so much more manageable for busy families like ours.

Ingredients You’ll Need

This sugar cookies recipe calls for simple, pantry-friendly ingredients that you likely already have on hand. I always use quality ingredients because they truly make a difference in the final product. Here’s exactly what you’ll need:

The butter must be softened to room temperature—this is crucial for proper creaming. I usually leave mine on the counter for about an hour before starting. Also, I never skimp on vanilla extract. Real vanilla makes an enormous difference in this classic sugar cookies recipe.

Substitutions & Variations

Over the years, I’ve experimented with countless variations of this sugar cookies recipe. Here are the substitutions that work beautifully:

Butter alternatives: If you need a dairy-free option, use plant-based butter sticks (not margarine spreads). The cookies won’t taste quite as rich, but they’ll still be delicious.

Egg substitutes: For egg-free sugar cookies, use flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg, let sit for 5 minutes). The texture will be slightly different but still wonderful.

Flavor variations: Replace half the vanilla with almond extract for an almond sugar cookie recipe. Alternatively, add lemon zest for citrus notes, or try peppermint extract during the holidays.

Add-ins: Fold in ½ cup mini chocolate chips, sprinkles, or chopped dried cranberries before chilling the dough. My girls love adding rainbow sprinkles for birthday celebrations.

Gluten-free option: Use a 1:1 gluten-free baking flour. I’ve had success with this substitution, though the cookies may be slightly more delicate.

Step-by-Step Instructions

I’ve refined this sugar cookies recipe over many years of baking. Follow these steps carefully for perfect results every single time.

Step 1: Cream the butter and sugar together in a large bowl using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture becomes light and fluffy. This step incorporates air and creates that perfect cookie texture.

Step 2: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The mixture should look smooth and well-combined.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent throughout your sugar cookies recipe.

Step 4: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Don’t overmix—this is crucial. Overmixing develops gluten and creates tough cookies.

Step 5: Divide the dough into two portions and shape each into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Chilled dough is essential for cookies that hold their shape.

Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 7: Roll out one disk of dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut desired shapes. Place cookies on prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 8-10 minutes until the edges are just barely golden. The centers should still look slightly soft. They’ll firm up as they cool.

Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Pro Tips for Success

After making this sugar cookies recipe countless times, I’ve learned several tricks that guarantee bakery-quality results.

Temperature matters: Always use room temperature butter and eggs. Cold ingredients don’t cream properly, resulting in dense cookies. Conversely, if your kitchen is very warm, chill the dough longer to prevent spreading.

Don’t skip chilling: I cannot stress this enough. Chilled dough is absolutely essential for this sugar cookies recipe. It prevents excessive spreading and helps cookies maintain their shape during baking.

Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this packs the flour and adds too much, creating dry cookies.

Watch baking time carefully: These cookies bake quickly. Set a timer for 8 minutes and check them. They should look slightly underdone when you remove them—they continue baking on the hot pan.

Roll evenly: Use rolling pin rings or wooden dowels on either side of your dough to ensure even thickness. This creates cookies that bake uniformly.

For decorating: Make sure cookies are completely cool before frosting. Warm cookies will melt your icing and create a mess. Mateo learned this the hard way during our first holiday baking session together!

Storage & Reheating Tips

This sugar cookies recipe yields cookies that store beautifully, making them perfect for advance preparation.

Room temperature storage: Store unfrosted cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.

Freezing baked cookies: Freeze unfrosted cookies in freezer-safe containers for up to 3 months. Thaw at room temperature for about 30 minutes before serving or decorating.

Freezing cookie dough: This is my favorite time-saving trick. Freeze wrapped dough disks for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

Storing decorated cookies: Once frosting has completely hardened, layer decorated cookies between parchment paper in airtight containers. They’ll keep for up to 5 days at room temperature.

Reheating: Honestly, these cookies taste best at room temperature. However, if you want to warm them slightly, place in a 300°F oven for just 2-3 minutes.

What to Serve With This Recipe

These sugar cookies from our beloved sugar cookies recipe pair wonderfully with various beverages and treats.

Hot beverages: Serve alongside coffee, hot chocolate, or chai tea. My morning coffee tastes infinitely better with one of these cookies on the side.

Cold milk: Classic for a reason. Nothing beats dunking a sugar cookie in ice-cold milk.

Ice cream: Create ice cream sandwiches using two unfrosted cookies with your favorite ice cream in between. Emma’s friends request these constantly.

Fresh berries: A bowl of fresh strawberries or raspberries provides a lovely tart contrast to the sweet cookies.

Tea party spread: Include these cookies as part of an afternoon tea with finger sandwiches, scones, and petit fours.

FAQs

Why did my sugar cookies spread too much?

Cookie spreading usually happens because the dough wasn’t chilled long enough, your butter was too warm, or you used melted butter instead of softened butter. Always chill your dough for at least 2 hours before rolling. Additionally, make sure your baking sheets are completely cool between batches. This sugar cookies recipe requires properly chilled dough for best results.

Can I make this sugar cookies recipe without eggs?

Absolutely! Use flax eggs as I mentioned in the substitutions section. Combine 2 tablespoons ground flaxseed with 6 tablespoons water, let sit for 5 minutes until gel-like, then use in place of the eggs. The texture will be slightly different but still delicious.

How thick should I roll the dough?

Roll your dough to ¼-inch thickness for the perfect texture. Thinner cookies (⅛-inch) will be crispier, while thicker cookies (½-inch) will be softer and cakier. I prefer the ¼-inch thickness because it provides that ideal balance of soft center with slightly crisp edges.

Why are my cookies hard instead of soft?

Hard cookies usually result from overbaking or using too much flour. Remember, cookies should look slightly underdone when you remove them from the oven. They’ll continue firming up as they cool. Also, measure your flour by spooning it into the measuring cup rather than scooping, which packs too much flour.

Can I decorate these cookies immediately after baking?

No, you must wait until the cookies are completely cool. Frosting warm cookies causes the icing to melt and slide off. I usually bake my cookies one day and decorate them the next. Patience pays off with this sugar cookies recipe—perfectly decorated cookies are worth the wait!

Nutrition Information (per serving)

The following nutrition information is for one plain cookie (based on approximately 24 cookies from this sugar cookies recipe):

Note that these values don’t include frosting or decorations. Adding royal icing or buttercream frosting will increase the sugar and calorie content. However, as I always tell my daughters, cookies made with love and enjoyed in moderation are part of a happy, balanced life. This sugar cookies recipe has brought our family countless moments of joy, and I hope it does the same for yours!