Sugar cookies are a timeless treat—simple, buttery, and just sweet enough to satisfy your cravings. This sugar cookie recipe is a crowd-pleaser, perfect for beginners and experienced bakers alike. Whether it’s for a holiday, bake sale, or cozy weekend at home, these cookies bring smiles with every bite. Made from pantry staples, they are soft, chewy, and ideal for decorating—or enjoying plain with a cup of milk. This recipe is quick to make, easy to follow, and tastes just like Grandma’s classic version, with a little modern twist.
Quick Facts
Here’s a snapshot of what to expect before diving into the kitchen:
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Cooking Time | 10–12 minutes |
| Calories | 140 per cookie |
Equipment Needed
Before you begin, gather everything you’ll need. Having the right tools makes the process smoother and more enjoyable.
- Mixing bowls – At least two: one for dry ingredients, one for wet
- Electric mixer or hand mixer – To cream the butter and sugar properly
- Measuring cups and spoons – Accurate measurements are key in baking
- Rubber spatula – Great for scraping down the bowl
- Rolling pin (optional) – If cutting into shapes
- Cookie cutters (optional) – For festive shapes
- Baking sheet – A flat, nonstick surface for baking
- Parchment paper – Prevents sticking and makes cleanup easier
- Cooling rack – Allows cookies to cool evenly
Ingredients
Here’s what you’ll need to bake the perfect sugar cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional for rolling/dusting: Extra sugar or colored sanding sugar
Instructions
Follow these easy steps to make classic sugar cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar using a mixer on medium speed until fluffy (about 2–3 minutes).
- Add egg and vanilla, and beat until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly mix dry ingredients into the wet mixture until fully combined.
- Form dough balls using a tablespoon or cookie scoop. Place 2 inches apart on the baking sheet.
- Flatten slightly with the bottom of a glass or leave round for puffy cookies.
- Bake for 10–12 minutes, or until edges are just golden.
- Cool on baking sheet for 2 minutes, then move to a wire rack.
Essential Note:
For softer cookies, bake until the edges are just turning golden. Overbaking can make them crisp and dry. The dough can also be chilled for 30 minutes if you prefer cut-out cookies with sharper shapes.
