There’s something so comforting about a Classic Sugar Cookies Recipe—whether you’re baking for a holiday, a special occasion, or just to satisfy a sweet craving. These cookies are soft yet crisp, with a buttery, vanilla-infused flavor that never goes out of style. I love how versatile they are, too; you can dress them up with colorful sprinkles or enjoy them plain alongside your favorite cup of tea or coffee.
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In the Kitchen
I’m always drawn to this Classic Sugar Cookies Recipe because it’s reliably delicious and forgiving. It’s perfect for bakers of all skill levels—you’ll find that it comes together quickly without any tricky steps.
- Juicy and Tender Every Time: The secret is creaming the butter and sugar until light and fluffy, creating that perfect soft crumb.
- Golden, Satisfying Finish: Baking just until the edges turn a subtle golden hue avoids overcooking and keeps the cookies tender inside.
- Simple Ingredients, Big Impact: No fancy add-ins here—just basic pantry staples that come together beautifully.
- Weeknight to Weekend Ready: This recipe is quick enough for a spontaneous bake, yet classic enough to impress at gatherings.
Ingredients at a Glance
Choosing quality ingredients really shines through in this Classic Sugar Cookies Recipe. Aim for fresh butter and real vanilla extract—you’ll taste the difference in every bite.
- Unsalted Butter: Use softened (not melted) for easier creaming and a tender texture.
- Granulated Sugar: Regular white sugar keeps the cookie crisp without weighing it down.
- Large Egg: Adds moisture and helps bind everything together.
- Vanilla Extract: Pure vanilla is best for a bright, rich flavor.
- All-Purpose Flour: Provides structure; be careful not to pack it when measuring.
- Baking Powder: Adds a slight rise for a light, airy crumb.
- Salt: Just a pinch balances the sweetness and enhances flavor.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Classic Sugar Cookies Recipe
Step 1 — Cream the Butter and Sugar
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper—this helps prevent sticking and promotes even baking. In a large bowl, beat the softened butter and sugar together for about 3–4 minutes until the mixture turns pale and fluffy. This step is crucial because it incorporates air, leading to lighter cookies. Don’t rush it; you’ll notice the shift in texture and color as you go.
Step 2 — Add the Egg and Vanilla
Once your butter and sugar are perfectly creamed, add in the egg and vanilla extract. Mix on medium speed until fully combined. This adds richness and moisture that will keep your cookies tender. Don’t be tempted to skip vanilla—it’s the flavor’s backbone here, and I always find it worth the extra splash.
Step 3 — Mix Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients, stirring on low speed or folding gently with a spatula. Stop as soon as it comes together—overmixing can make the cookies tough. At this point, the dough should be soft, smooth, and slightly sticky but firm enough to roll out.
Step 4 — Roll Out and Cut Shapes
Lightly flour your work surface and roll the dough to about ¼-inch thickness. You want it thin enough to bake evenly but thick enough to hold shape and stay chewy. Use your favorite cookie cutters to press out shapes, then transfer them to your prepared baking sheets. I like to leave a bit of space between each cookie since they won’t spread much in the oven.
Step 5 — Bake Until Lightly Golden
Bake the cookies for 8 to 10 minutes. You’ll notice the edges starting to turn a soft golden color—that’s your sign to pull them from the oven. It’s tempting to bake them longer for crunch, but trust me: they’ll firm up as they cool, so it’s best to catch them just right for that perfect tender snap. Let them sit on the baking sheet for a few minutes before moving to a wire rack to cool completely.
Things to Remember
From my experience, keeping an eye on your dough texture and oven timing makes the biggest difference in this Classic Sugar Cookies Recipe. Little tweaks can really up your cookie game.
- Doneness Cue: Look for edges that are just golden, not brown, for a soft center.
- Temperature Trick: Use room temperature butter to ensure even creaming and smooth dough.
- Make-Ahead Move: Dough chills well—wrap and refrigerate up to 2 days before rolling out.
- Common Pitfall: Avoid over-flouring the surface to keep cookies tender and prevent cracking.
Ways to Serve It
Finishing Touches
I love adding a sprinkle of colored sugar or sanding sugar right before baking—it gives just the right festive sparkle without overpowering the cookie’s delicate flavor. For a more decadent treat, a simple glaze made from powdered sugar and milk adds a subtle sweetness and pretty shine when dried.
Plays Well With
Pair these sugar cookies with a hot cup of coffee or cold milk for balance. They also complement fruit preserves or creamy nut butters if you want to serve them as part of a snack platter. You’ll love how these light cookies contrast with richer companions.
Simple Plating Upgrades
For gatherings, arrange your cookies on a tiered tray alongside fresh berries or mint sprigs for a pop of color. Even stacking a few with a drizzle of chocolate can make an everyday cookie feel special. I often add a dusting of powdered sugar just before serving to give that bakery-style polish.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your sugar cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Using wax paper or parchment between layers prevents sticking. I find they stay tender yet slightly crisp at the edges this way, just like fresh-baked.
Freezing Tips
This Classic Sugar Cookies Recipe freezes beautifully—either as dough or fully baked cookies. Wrap dough tightly and freeze for up to 3 months. When ready, thaw overnight in the fridge before rolling and baking. Baked cookies should be wrapped well and frozen for up to 2 months, then thawed at room temperature.
Reheating Classic Sugar Cookies Recipe Without Drying Out
To warm leftovers, I gently heat cookies in a 300°F oven for 5 minutes or microwave them for 10-15 seconds with a damp paper towel nearby. This little moisture trick helps keep the cookies soft and just-picked-from-the-oven fresh without drying them out.
Frequently Asked Questions
You can, but reduce or omit added salt to avoid the cookies becoming too salty. Unsalted butter gives more control over flavor.
This usually happens if the dough is too warm or the butter was melted rather than softened. Chill dough if it feels very soft before rolling out.
Sprinkles and colored sugar work best added right before baking. Icing or frosting should be applied after cookies have fully cooled.
Store them airtight with a slice of bread in the container—this helps maintain moisture and soften the cookies over time.
Final Thoughts
I’ve baked countless batches of this Classic Sugar Cookies Recipe and it’s consistently a favorite at home and for gifts. With just a handful of staple ingredients and straightforward steps, you’ll enjoy a reliable, tasty crowd-pleaser anytime you need a sweet pick-me-up. So roll up your sleeves, get creative with your cookie cutters, and savor that warm, toasty aroma filling your kitchen—it’s pure magic.
PrintFull Printable Recipe
Classic Sugar Cookies Recipe
Classic sugar cookies that are soft, buttery, and perfect for any occasion. These cookies are easy to make with simple ingredients and can be cut into fun shapes for festive decorating.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until fully combined for flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the rising agent and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms without overworking it to keep cookies tender.
- Roll Out Dough: On a floured surface, roll out the dough to about ¼-inch thickness, ensuring it’s even for uniform baking.
- Cut Shapes: Use cookie cutters to cut the dough into desired shapes and place them on the prepared baking sheets, spaced slightly apart.
- Bake: Bake the cookies for 10 minutes or until the edges just begin to turn a light golden color.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely for optimal texture.
Notes
- For easier rolling, chill the dough for 30 minutes before rolling out.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- Decorate cooled cookies with icing or sprinkles if desired.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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