Soft, buttery, and perfectly shaped, these sugar cookies are my go-to recipe whenever I want something classic and crowd-pleasing. With crisp edges, tender centers, and a surface ideal for decorating, I find that these cookies never fail to impress whether I serve them plain or dressed up with icing.
Why You’ll Love This Recipe
I love these sugar cookies because they strike the perfect balance between soft and sturdy. The buttery vanilla flavor is comforting, and the hint of almond extract adds a subtle depth that makes them extra special. I also like that the dough is easy to roll and holds its shape beautifully, making it perfect for cut-out cookies during holidays or special occasions. Since the cookies stay soft for days and freeze wonderfully, I can prepare them in advance without worrying about freshness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Almond extract (optional but highly recommended)
- All-purpose flour
- Baking powder
- Salt
Directions
- I start by creaming the butter and sugar until the mixture is light and fluffy.
- I add the egg, vanilla extract, and almond extract for flavor.
- I whisk together the flour, baking powder, and salt, then gradually mix it into the wet ingredients until a dough forms.
- I divide the dough into two portions to make rolling easier.
- I roll out each portion to about 1/4 inch thickness and chill the dough for at least 2 hours so the cookies hold their shape.
- Once chilled, I cut the dough into shapes using cookie cutters.
- I bake the cookies at 350°F (177°C) for 11–12 minutes, or until the edges are lightly golden.
- I let them cool completely before decorating with icing or enjoying plain.
Servings and timing
This recipe makes about 36 medium-sized cookies, depending on the cutters I use. The prep time is about 2 hours and 30 minutes, including chilling, and the baking time is around 12 minutes per batch.
Variations
I sometimes flavor the dough with cinnamon, maple, or citrus zest for a seasonal twist. For chocolate sugar cookies, I like swapping part of the flour with cocoa powder. Decorating with royal icing or buttercream adds personality, and I enjoy using sprinkles, sanding sugar, or edible glitter for extra flair.
Storage/Reheating
I keep the baked cookies in an airtight container at room temperature for up to 5 days. If I want to make them ahead, I freeze the baked cookies for up to 3 months or freeze the dough (rolled and cut) for the same amount of time. To thaw, I let the cookies or dough sit at room temperature before baking or decorating.
FAQs
How do I keep sugar cookies soft?
I find that not overbaking is key. I remove the cookies when the edges are just set and let them cool on the baking sheet for a few minutes before transferring.
Can I make the dough ahead of time?
Yes, I often prepare the dough up to 2 days in advance and keep it wrapped tightly in the refrigerator until I’m ready to roll, cut, and bake.
Do I need to chill the dough?
Chilling is essential. I’ve tried skipping this step, but the cookies lose their shape. Chilling also makes the dough easier to handle.
Can I freeze decorated cookies?
Yes, I freeze decorated cookies all the time. I just make sure the icing is completely set before layering them between sheets of parchment in a freezer-safe container.
What icing works best for decorating?
I like using royal icing for a smooth, hard finish that holds detail well. Buttercream is softer and creamier, which I enjoy for a more casual style.
Conclusion
These sugar cookies are a staple in my kitchen because they’re versatile, flavorful, and fun to make. Whether I keep them simple or go all out with decorating, I always know I’m getting a cookie that’s soft in the center, crisp on the edges, and absolutely irresistible.
PrintThe Best Sugar Cookies
Soft, buttery sugar cookies with crisp edges and tender centers—perfect for decorating or enjoying plain. This versatile, reliable recipe holds its shape well and stays fresh for days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes per batch
- Total Time: 3 hours
- Yield: 36 medium cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough into two portions, roll each to ¼ inch thickness between parchment paper, and chill for at least 2 hours.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Cut out shapes using cookie cutters and place on prepared baking sheets.
- Bake for 11–12 minutes, or until edges are just beginning to turn golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Decorate with icing or enjoy plain as desired.
Notes
- Do not skip chilling the dough—it helps cookies keep their shape.
- Swap ¼ cup flour for cocoa powder for chocolate sugar cookies.
- Add zest or spices like cinnamon or nutmeg for flavor variations.
- Cookies freeze well, both baked and unbaked (cut-out).
- Use royal icing for detailed decorating; buttercream for a softer look.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
