Easy Sugar Cookie Recipe
This easy sugar cookie recipe has become our most requested family treat, combining minimal effort with maximum flavor. Whether you're baking with kids or preparing for a special occasion, these foolproof cookies deliver consistent results every time—crisp edges, soft centers, and that classic, nostalgic flavor we all crave.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Cookie Cutters
- Wire Rack
Ingredients
For the Cookies
- 2½ cups all-purpose flour (310g) - For gluten-free option, substitute with a 1:1 baking blend
- 1 cup granulated sugar (200g) - Can use ¾ cup for a less sweet version
- 1 cup unsalted butter, softened (226g) - Room temperature is crucial for proper creaming
- 1 large egg Bring to room temperature for better incorporation
- 2 tsp pure vanilla extract The aroma makes all the difference!
- ½ tsp almond extract optional - Adds that bakery-quality flavor note
- ½ tsp baking powder For just the right amount of lift
- ¼ tsp salt Omit if using salted butter
For Decorating (Optional)
- ½ cup colored sugar or sprinkles
- 2 cups powdered sugar for simple icing
- 2-3 tbsp milk for simple icing
- ½ tsp vanilla extract for simple icing
Instructions
- Bring butter and egg to room temperature (about 30 minutes). Meanwhile, measure remaining ingredients and line baking sheets with parchment paper.
- Beat the softened butter and sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should noticeably lighten in color.
- Add the egg and beat until completely incorporated. Then mix in vanilla extract and almond extract (if using).
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to your wet ingredients, mixing on low speed just until combined. Stop mixing the moment the flour disappears.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface to ¼-inch thickness. Cut into desired shapes and transfer to prepared baking sheets, spacing cookies 1½ inches apart.
- Bake for 10-12 minutes until edges are just barely turning golden. The centers may look slightly underdone—that's perfect! Rotate baking sheets halfway through for even browning.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, decorate as desired with simple icing or colored sugar.
Notes
For the perfect sugar cookie, don't overmix the dough after adding the dry ingredients, as this can activate gluten and make cookies tough. The dough should be soft but not sticky - if too wet, add 1 tablespoon of flour at a time.
Re-roll scraps only once for the most tender results. The visual cue for doneness is just a hint of color at the edges—removing cookies at this stage ensures soft centers.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 1.5gFat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 25mgFiber: 0.3gSugar: 9g
Tried this recipe?Let us know how it was!