Sweet, buttery, and perfectly tender, these sugar cookies are the kind you make once… and then you keep coming back to forever. They bake up with crisp edges, a soft center, and that classic vanilla flavor that tastes like childhood. You can keep them simple with a sugar coating, or dress them up with sprinkles for holidays and parties. Either way, these sugar cookies are a total weeknight hero when you want something homemade fast.
If you’ve ever made sugar cookies that spread too much, turned cakey, or tasted bland, this recipe fixes all of that. The secret is simple: room-temp butter for the right texture, plus a short chill so the cookies stay thicker and softer. Trust me—don’t skip the chill if your kitchen is warm.
These sugar cookies are also super flexible. Want classic round drop cookies? Easy. Want picture-perfect edges for decorating? You can do that too with one small tweak (I’ll tell you below). This is one of those “everyone asks for the recipe” bakes—because they taste like the best bakery sugar cookies, but you made them at home.
Why You’ll Love This Sugar Cookies Recipe
- Ultimate comfort treat: Soft centers and buttery vanilla flavor make these sugar cookies feel like a warm hug after dinner.
- Better than bakery: You control the sweetness, thickness, and bake time for that perfect chewy bite.
- Easy weeknight dessert: One bowl, simple steps, and no fancy tools—great for beginners.
- Family-friendly fun: Roll in sugar, add sprinkles, or frost them—kids love helping.
- Great for sharing: These sugar cookies travel well for parties, cookie swaps, and lunchbox treats.
Ingredients for Sugar Cookies
Dry ingredients
- All-purpose flour: Builds the cookie structure. Spoon and level so you don’t pack in extra flour.
- Sub: 1:1 gluten-free baking blend can work, but texture may be a bit more tender.
- Baking powder: Gives a gentle lift so cookies puff slightly instead of spreading flat.
- Sub: In a pinch, use baking soda (but the flavor and spread will change—baking powder is best here).
- Fine salt: Makes the sweetness taste brighter and more “buttery.”
- Sub: If using salted butter, keep the salt but reduce it slightly.
Wet ingredients
- Unsalted butter (softened): The main flavor. Soft butter creams well and helps cookies bake evenly.
- Sub: Salted butter works—just reduce the added salt.
- Granulated sugar: Gives that classic sugar cookie snap at the edges and sweet finish.
- Sub: Half the granulated sugar can be swapped for light brown sugar for extra chew.
- Egg: Binds the dough and keeps the center soft.
- Vanilla extract: The signature sugar cookie flavor.
- Optional: A tiny splash of almond extract (just a little!) makes them taste “bakery style.”
For rolling (optional but highly recommended)
- Extra granulated sugar or sparkling sanding sugar: Adds crunch and that pretty shimmer.
- Sub: Sprinkles for holidays, cinnamon sugar for a warm twist, or plain sugar for classic.
Sugar Cookies Recipe Step-by-Step
- 1. Cream the softened butter and granulated sugar in a large bowl for 2–3 minutes, until it looks lighter and fluffy. This step adds tiny air pockets, which helps your sugar cookies bake up tender instead of dense.
- 2. Mix in the egg and vanilla until smooth, about 20–30 seconds. Scrape the bowl so everything blends evenly.
- 3. Whisk the flour, baking powder, and salt in a second bowl. Then add the dry ingredients to the wet ingredients and stir just until you don’t see dry flour. Don’t overmix—overmixing can make cookies tough.
- 4. Chill the dough for 30 minutes (or up to 24 hours) if your kitchen is warm or your dough feels sticky. Chilling helps the butter firm up so the cookies hold their shape and stay thick.
- 5. Scoop the dough into 1 1/2-tablespoon portions and roll into smooth balls. Roll each ball in sugar for that sparkly, crisp finish.
- 6. Bake on a parchment-lined sheet pan at 350°F for 9–11 minutes, until the edges look set and barely golden. The centers should still look a little soft—that’s how you get that chewy middle.
- 7. Cool on the pan for 5 minutes (they finish setting up), then move to a rack. If you bite too soon, they can fall apart—give them a minute and they’ll be perfect.
Tips for Perfect Sugar Cookies
- Use softened butter, not melted butter: Melted butter makes cookies spread too much.
- Spoon and level the flour: Too much flour can make sugar cookies dry and crumbly.
- Chill if needed: If your dough feels sticky or your cookies spread in your oven, a 30–60 minute chill fixes it.
- Pull them early: Slightly underbaked centers = soft and chewy cookies once cooled.
- Bake one sheet at a time: More even heat means more even cookies.
- Add a pinch more salt if needed: If your cookies taste “flat,” salt usually brings them to life.
Variations & Substitutions
- Sprinkle sugar cookies: Roll dough in holiday sprinkles instead of sugar.
- Cinnamon sugar twist: Roll in cinnamon sugar for a warm, snickerdoodle-like vibe.
- Lemon sugar cookies: Add 1 tablespoon lemon zest and swap vanilla for lemon extract.
- Chocolate chip sugar cookies: Fold in 3/4 cup mini chocolate chips for a fun mix-in.
- Cut-out sugar cookies: Chill the dough 1–2 hours, roll 1/4-inch thick on a floured counter, and bake 8–10 minutes. Keep shapes smaller for even baking.
- Dairy-free option: Use a plant-based butter stick. Chill the dough longer since some dairy-free butters are softer.
- “Lazy frosting”: Stir powdered sugar with a splash of milk and vanilla for a quick glaze you can drizzle on top.
Make-Ahead, Storing & Reheating
- Fridge: Store sugar cookies in an airtight container for up to 5 days. Add a slice of bread in the container to help keep them soft.
- Freezer (baked): Freeze cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temp.
- Freezer (dough): Scoop and roll dough balls, freeze on a sheet pan until firm, then bag them. Bake from frozen—just add 1–2 minutes to bake time.
- Reheat: Warm a cookie for 8–10 seconds in the microwave for that “fresh baked” softness.
Serving Ideas
- With cold milk or hot coffee for a classic treat.
- With fresh berries and whipped cream for a simple dessert plate.
- As an ice cream sandwich (vanilla or strawberry is amazing).
- On a holiday cookie tray with brownies and peanut butter cookies.
- Pack them for lunchboxes or road trips—these sugar cookies hold up well.
Reader Review: “I’ve tried a lot of sugar cookie recipes, but these are the ones my family keeps asking for. Soft in the middle, not too sweet, and they stayed chewy for days!”
If you make these sugar cookies, I’d love to hear how you topped them—plain sugar, sprinkles, frosting, or something fun? Leave a rating, drop a comment, and share a photo so we can all bake along together.