Meet the cookie that disappears from the tray first. These sugar cookies bake up soft in the center with lightly crisp edges, roll like a dream, and hold their shape for cut-outs. Perfect for holidays, bake sales, or a sweet afternoon project.
Best Sugar Cookie Recipe
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Hand mixer or stand mixer
- 1 Cookie cutters for cut-outs
- 1 Cooling rack
Ingredients
Dry Ingredients
- 2.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoon alcohol-free vanilla extract
- 1 teaspoon lemon zest optional
Instructions
Steps
- Preheat the oven to 350 b0F (175 b0C). Line two baking sheets with parchment paper.
- In a bowl, whisk 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine salt. Set aside.
- In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until pale and fluffy, 2 to 3 minutes. Scrape the bowl.
- Beat in 1 large egg and 2 teaspoons alcohol-free vanilla extract until smooth. Add optional 1 teaspoon lemon zest if using.
- Add dry ingredients in two additions, mixing on low just until a soft dough forms. Do not overmix.
- Divide dough in half, flatten into discs, wrap, and chill 30 to 45 minutes until slightly firm but rollable.
- On a lightly floured surface, roll dough to 1/4 inch thick. Cut shapes or rounds, re-rolling scraps as needed.
- Place cookies 1 inch apart on prepared sheets. Bake 8 to 10 minutes until edges look set and the centers are pale. For softer cookies, pull at 8 to 9 minutes.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Dust with sugar or decorate with your favorite icing.
Notes
Why You’ll Love This Best Sugar Cookie Recipe
- Soft and chewy texture with neat, defined edges for cut-outs.
- Simple pantry ingredients and dependable results.
- Dough that chills quickly, rolls smoothly, and doesn’t spread.
- Lightly sweet flavor that pairs beautifully with icing or a dusting of sugar.
Best Sugar Cookie Recipe Ingredients & Substitutions
- All-purpose flour: Scoop and level for accuracy. For slightly softer cookies, swap 2 tablespoons flour with cornstarch.
- Baking powder: Lifts the dough just enough without puffing too much.
- Fine sea salt: Balances the sweetness.
- Unsalted butter, softened: Room temperature for easy creaming. If using salted butter, reduce added salt slightly.
- Granulated sugar: Classic sweetness and structure.
- Large egg: Binds and adds tenderness.
- Alcohol-free vanilla extract: Warm, cozy aroma without any harsh notes.
- Optional lemon zest: Brightens the flavor. Orange zest works too.
Step-by-Step Instructions to Make Best Sugar Cookie Recipe
Step 1: Preheat and prepare
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Whisk dry ingredients
In a bowl, whisk 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine salt. Set aside.
Step 3: Cream butter and sugar
In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until pale and fluffy, 2 to 3 minutes. Scrape the bowl.
Step 4: Add egg and vanilla
Beat in 1 large egg and 2 teaspoons alcohol-free vanilla extract until smooth. Add optional 1 teaspoon lemon zest if using.
Step 5: Combine dough
Add dry ingredients in two additions, mixing on low just until a soft dough forms. Do not overmix.
Step 6: Chill
Divide dough in half, flatten into discs, wrap, and chill 30 to 45 minutes until slightly firm but rollable.
Step 7: Roll and cut
On a lightly floured surface, roll dough to 1/4 inch thick. Cut shapes or rounds, re-rolling scraps as needed.
Step 8: Bake
Place cookies 1 inch apart on prepared sheets. Bake 8 to 10 minutes until edges look set and the centers are pale. For softer cookies, pull at 8 to 9 minutes.
Step 9: Cool and decorate
Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Dust with sugar or decorate with your favorite icing.
Tips for Success
- Measure flour correctly to avoid dry cookies. Scoop, then level with a knife.
- Chill the dough long enough to reduce spreading and get clean edges.
- Roll evenly. Use guides or two stacked rulers for a consistent 1/4 inch thickness.
- Watch the color. Pull when edges are set and bottoms are just barely golden.
- Bake one sheet at a time for even heat. Rotate the pan halfway through.
Variations of Best Sugar Cookie Recipe
- Vanilla bean: Swap part of the vanilla for scraped vanilla bean seeds.
- Citrus twist: Add lemon or orange zest and finish baked cookies with a light citrus glaze.
- Spice sugar: Roll dough balls in cinnamon sugar for a snickerdoodle vibe.
- Confetti: Fold 1/3 cup rainbow sprinkles into the dough for a party look.
- Almond note: Add 1/4 teaspoon alcohol-free almond extract for a bakery-style aroma.
Serving Suggestions: What to Pair with Best Sugar Cookie Recipe
- A mug of hot cocoa or chai.
- Fresh berries and a dollop of lightly sweetened whipped cream.
- Vanilla icing, lemon glaze, or a thin coat of melted white chocolate.
Storage & Reheating Instructions
- Room temperature: Store cooled cookies in an airtight container up to 5 days with parchment between layers.
- Freezer, baked: Freeze up to 2 months. Thaw at room temp. Refresh in a 300°F (150°C) oven for 3 to 4 minutes if you like a crisper edge.
- Freezer, dough: Freeze discs or cut shapes on a sheet, then bag. Bake from frozen, adding 1 to 2 minutes.
Memories Made Around the Table
These are the cookies I grew up cutting into stars and hearts, dusted with a little sparkle. The best part is always decorating together and sneaking a warm one while the rest cool.
FAQs
How do I keep the cookies from spreading?
Chill the dough, do not overcream the butter, and bake on cool sheets lined with parchment. Measure flour carefully and roll to an even thickness.
Can I make the dough ahead?
Yes. Chill up to 2 days or freeze up to 2 months. If chilled more than a few hours, let it soften slightly at room temperature before rolling.
How thick should I roll the dough?
About 1/4 inch for soft centers and defined edges. Thinner bakes faster and crisper, thicker bakes softer and may need an extra minute.
What icing works best?
A simple powdered sugar icing with milk and alcohol-free vanilla sets softly, while a thicker icing sets firmer for stacking.
Final Thoughts
This classic dough is tender, reliable, and ready for any shape you dream up. Keep the ingredients simple, watch the bake time, and enjoy every buttery bite.