If you are craving a soft sugar cookie that keeps its shape and tastes like pure buttery vanilla bliss, this is the one. The dough comes together fast, rolls like a dream, and bakes up with lightly crisp edges and tender centers. Frost them or dust with sugar, either way they are party perfect.
The Best Sugar Cookies Recipe
Equipment
- 1 Rolling Pin
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining
- 1 Stand mixer or hand mixer paddle attachment
- 1 Wire rack
- 1 Cookie cutters for cut-out shapes
Ingredients
Dough
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 egg large, room temperature
- 2 tsp vanilla extract
- 0.25 tsp almond extract optional
- 2.75 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1 to 2 tsp milk or cream only if dough seems crumbly
For Finishing
- Sparkling sugar or granulated sugar for sprinkling
- Buttercream or royal icing for decorating
Instructions
Preheat and Prep
- Heat oven to 350°F (177°C). Line baking sheets with parchment. Lightly flour a work surface for rolling.
Cream Butter and Sugar
- In a stand mixer with paddle or using a hand mixer, beat butter and sugar on medium until pale and fluffy, about 2 to 3 minutes. Scrape bowl.
Add Egg and Extracts
- Mix in egg, vanilla, and almond extract until glossy and fully combined. Scrape bowl again.
Whisk Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt to distribute leavening evenly.
Combine to Form Dough
- Add dry ingredients in two additions on low speed until just combined. If dough looks floury and does not hold together when pinched, add 1 to 2 tsp milk. If sticky, mix in up to 3 tbsp flour.
Roll and Cut
- Divide dough in half. Roll to 1/4 inch thickness for soft centers or 1/8 inch for crisper cookies. Cut shapes, re-rolling scraps as needed. For extra sharp edges, chill cutouts on the sheet for 15 minutes.
Bake
- Bake 8 to 10 minutes, rotating once. Edges should look set and just turning light golden while centers remain pale. Do not overbake for soft cookies.
Cool and Decorate
- Cool on the sheet 5 minutes, then transfer to a rack. Decorate once fully cool with buttercream, royal icing, or a shower of sugar.
Notes
Nutrition
Why You’ll Love This The Best Sugar Cookies Recipe
- Soft centers with delicate, crisp edges for that classic sugar cookie bite.
- No chill required for everyday baking, with a chill option for ultra-sharp cutouts.
- Rolls smoothly, cuts cleanly, and holds shape in the oven.
- Balanced vanilla flavor that pairs beautifully with buttercream or royal icing.
- Freezer-friendly dough and baked cookies for easy make-ahead treats.
The Best Sugar Cookies Recipe Ingredients & Substitutions
- Unsalted butter: 1 cup (226 g), room temperature. Salted butter works; reduce added salt to a pinch.
- Granulated sugar: 1 cup (200 g). For even softer cookies, use 3 tbsp less and add 3 tbsp powdered sugar.
- Large egg: 1, room temperature. For extra richness, add 1 additional yolk.
- Vanilla extract: 2 tsp. Try vanilla bean paste for a bakery-style boost.
- Almond extract: 1/4 tsp, optional but lovely with vanilla. Omit if avoiding nuts.
- All-purpose flour: 2 3/4 cups (330 g). If dough is sticky, add up to 3 tbsp more; if dry, see milk note.
- Baking powder: 1 tsp for gentle lift. For flatter cookies, use 1/2 tsp.
- Fine sea salt: 1/2 tsp. If using kosher salt, use 3/4 tsp.
- Milk or cream: 1 to 2 tsp only if dough seems crumbly or dry.
- For finishing: Sparkling sugar, granulated sugar, buttercream, or royal icing.
Step-by-Step Instructions to Make The Best Sugar Cookies Recipe
Preheat and Prep
Heat oven to 350°F (177°C). Line baking sheets with parchment. Lightly flour a work surface for rolling.
Cream Butter and Sugar
In a stand mixer with paddle or using a hand mixer, beat butter and sugar on medium until pale and fluffy, about 2 to 3 minutes. Scrape bowl.
Add Egg and Extracts
Mix in egg, vanilla, and almond extract until glossy and fully combined. Scrape bowl again.
Whisk Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt to distribute leavening evenly.
Combine to Form Dough
Add dry ingredients in two additions on low speed until just combined. If dough looks floury and does not hold together when pinched, add 1 to 2 tsp milk. If sticky, mix in up to 3 tbsp flour.
Roll and Cut
Divide dough in half. Roll to 1/4 inch thickness for soft centers or 1/8 inch for crisper cookies. Cut shapes, re-rolling scraps as needed. For extra sharp edges, chill cutouts on the sheet for 15 minutes.
Bake
Bake 8 to 10 minutes, rotating once. Edges should look set and just turning light golden while centers remain pale. Do not overbake for soft cookies.
Cool and Decorate
Cool on the sheet 5 minutes, then transfer to a rack. Decorate once fully cool with buttercream, royal icing, or a shower of sugar.
Tips for Success
- Room temperature butter whips in more air, giving light yet tender cookies.
- Measure flour accurately. Weigh if possible or spoon and level to avoid dense cookies.
- Roll between two sheets of parchment for easy transferring and fewer cracks.
- Pull cookies when edges set but centers still look pale for soft texture.
- For clean edges, chill cut shapes briefly before baking and avoid over-flouring the surface.
Variations of The Best Sugar Cookies Recipe
- Lemon sugar cookies: Add 1 tbsp lemon zest and 1 tsp lemon juice; glaze with lemon icing.
- Brown sugar vanilla: Swap 1/3 cup granulated sugar for light brown sugar for caramel notes.
- Funfetti: Fold in 1/3 cup rainbow sprinkles before rolling.
- Spiced: Add 1/2 tsp each cinnamon and cardamom for cozy flavor.
- Gluten free: Use a 1:1 gluten free flour blend that includes xanthan gum, and chill cutouts 20 minutes.
Serving Suggestions: What to Pair with The Best Sugar Cookies Recipe
- Classic pairing: Cold milk or hot cocoa.
- Coffee break: A latte or vanilla bean cold brew.
- Party platter: Serve with fresh berries and a bowl of vanilla buttercream for dipping.
- Holiday spread: Add to a cookie tray with gingerbread, chocolate crinkles, and peppermint bark.
Storage & Reheating Instructions
- Room temperature: Store undecorated or iced cookies in an airtight container up to 5 days.
- Freezer, baked: Freeze layers separated by parchment up to 2 months. Thaw at room temperature.
- Freezer, dough: Wrap discs tightly and freeze up to 2 months. Thaw in the fridge overnight, then roll.
- Freshen texture: Warm cookies on a sheet at 300°F for 3 to 4 minutes to revive that just-baked aroma.
Memories Made Around the Table
Growing up, we would line the table with parchment, set out bowls of colored sugar, and turn a quiet afternoon into a sprinkle party. These cookies taste like those happy, flour-dusted moments.
FAQs
Do I have to chill the dough? No. The dough rolls and bakes well without chilling. For the sharpest edges, chill cut shapes 15 to 20 minutes.
How thick should I roll the dough? For soft cookies, roll to 1/4 inch. For a crisper bite and faster bake, aim for 1/8 inch.
Why are my cookies spreading? Butter may have been too warm or flour under-measured. Chill cutouts briefly and add 1 to 2 tbsp flour if dough feels sticky.
Can I make these egg free? Try a flax egg using 1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes. Texture will be slightly more tender.
What frosting works best? Vanilla buttercream for soft, fluffy swirls or royal icing for clean, glossy designs that set firm.
Final Thoughts
This is the reliable sugar cookie recipe I reach for when I want beautiful cutouts and bakery-style flavor without fuss. Keep it simple with a sugar sprinkle or dress them up with icing, and watch them disappear.