These classic sugar cookies bake up soft and buttery with lightly crisp edges and a tender center. The dough rolls like a dream, holds its shape, and takes sprinkles or icing beautifully. This batch makes about 28 medium cookies, perfect for any celebration or a cozy afternoon bake.
I have made these cookies countless times for holidays and rainy-day baking sessions. With a few pro tips, you will get neat edges, a smooth surface, and that melt-in-your-mouth bite every time.
Why You’ll Love This Sugar Cookies Recipe
- Soft centers with neat, crisp edges that hold their shape for cut-outs.
- Foolproof dough that rolls easily and does not crumble or stick.
- Simple pantry ingredients with flexible substitutions.
- Quick chill time for sharper edges and minimal spread.
- Perfect canvas for icing, sprinkles, or a simple sugar dusting.
Sugar Cookies Recipe Ingredients & Substitutions
What You Need
- 2 3/4 cups (330 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional
- 1 to 2 tsp milk, only if dough seems dry
Simple icing for decorating:
- 1 1/2 cups (180 g) powdered sugar
- 2 to 3 tbsp milk, plus more as needed
- 1/2 tsp vanilla extract
- Pinch of fine salt
- Food coloring and sprinkles, optional
Easy Substitutions
- Salted butter: Use the same amount and reduce added salt to a pinch.
- Gluten free: Swap in a 1:1 gluten free baking flour. Chill well and handle gently.
- Dairy free: Use a high quality plant butter that is firm at room temp.
- No almond extract: Simply omit or add 1 tsp lemon zest for brightness.
- Egg free: Replace the egg with 1 tbsp ground flax mixed with 3 tbsp water. Chill longer to firm the dough.
Step-by-Step Instructions to Make Sugar Cookies Recipe
Step 1: Preheat and Prep Pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment. Set out two pieces of parchment for rolling.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar on medium speed until creamy and slightly pale, about 1.5 to 2 minutes. Do not overbeat. You want creamy, not airy.
Step 4: Add Egg and Extracts
Beat in the egg, vanilla, and almond extract until smooth, scraping the bowl as needed.
Step 5: Bring the Dough Together
Add the dry ingredients in two additions on low speed just until a soft dough forms. If it looks crumbly, knead by hand a few times in the bowl. If still dry, add milk 1 tsp at a time until it holds together.
Step 6: Chill for Clean Edges
Divide into two discs, wrap, and chill for 30 to 45 minutes. This quick chill relaxes the dough and minimizes spread.
Step 7: Roll and Cut
Roll one disc between two sheets of parchment to 1/4 inch (6 mm) thickness. Peel away the top parchment, cut shapes, and transfer to the lined sheets, spacing about 1 inch apart. Gather scraps, briefly re-roll, and continue. For ultra sharp edges, freeze the cut cookies on the sheet for 10 minutes before baking.
Step 8: Bake
Bake 8 to 10 minutes, rotating the pan halfway. Cookies are done when the tops look set and the edges are just turning matte, not browned. Let cool on the sheet 5 minutes, then transfer to a rack.
Step 9: Make the Icing
Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and drizzleable. Adjust with more milk or sugar as needed. Tint with food coloring if you like and decorate cooled cookies.
Tips for Success
- Weigh your flour for accuracy. Too much flour makes dry, tough cookies.
- Keep butter cool to the touch, not greasy-soft. Overly soft butter encourages spread.
- Roll between parchment so you can skip excess flour on the counter.
- Use rolling guides for consistent 1/4 inch thickness.
- Stop baking before edges brown to keep centers soft.
- Chill cut shapes on the tray for 10 minutes for the neatest edges.
Variations of Sugar Cookies Recipe
- Lemon sugar cookies: Add 1 tbsp lemon zest to the dough and 1 tsp lemon juice to the icing.
- Chocolate sugar cookies: Replace 1/4 cup (30 g) flour with Dutch cocoa and add 1 tbsp milk if needed.
- Brown butter sugar cookies: Brown the butter, chill to resolidify, then proceed for a nutty twist.
- Confetti cookies: Fold 1/3 cup rainbow sprinkles into the dough.
- Glitter sugar edges: Roll cut rounds in coarse sanding sugar before baking.
Serving Suggestions: What to Pair with Sugar Cookies Recipe
- A mug of hot cocoa or chai for cozy spice against the buttery cookie.
- Vanilla ice cream for quick ice cream sandwiches.
- Fresh berries and whipped cream for a simple dessert plate.
- Coffee or tea for an afternoon pick-me-up.
Storage & Reheating Instructions
Store undecorated cookies in an airtight container at room temperature for up to 5 days. Decorated cookies keep 3 to 4 days once icing is set.
Freeze baked cookies or dough discs for up to 2 months. Thaw dough overnight in the fridge, then roll and bake. Bake frozen cut-outs straight from the freezer, adding 1 to 2 minutes.
To refresh cookies, warm on a sheet at 300°F (150°C) for 3 to 4 minutes, then cool for a light crisp edge.
Memories Made Around the Table
Every December my kitchen turns into a sprinkle studio. We line the table with parchment, cue the holiday playlist, and decorate to our hearts content. The slightly sweet, buttery scent drifting from the oven is the very definition of home for me.
FAQs
Why did my sugar cookies spread?
Usually the dough was too warm or the butter was overly soft. Chill the dough and the cut shapes, do not overcream the butter and sugar, and measure flour accurately.
How thick should I roll the dough?
For soft centers, roll to 1/4 inch. For crisper cookies, roll to about 1/8 inch and bake on the shorter end of the time.
Do I have to chill the dough?
A short chill gives cleaner edges and easier handling. If you are in a hurry, roll between parchment and freeze cut shapes 10 minutes before baking.
How do I keep the surface smooth for decorating?
Roll between parchment, avoid excess flour, and pull the top parchment off before cutting so the top stays smooth.
Can I make these ahead?
Yes. Bake and freeze undecorated cookies or freeze dough discs. Decorate after thawing for best texture.
Final Thoughts
This Sugar Cookies Recipe delivers dependable, bakery-style results with simple steps and everyday ingredients. Keep the dough cool, mind the thickness, and you will have tender, buttery cookies ready for sprinkles, icing, and plenty of smiles.
