These soft and Easy Sugar Cookie Recipe are a classic treat that I always turn to when I want something simple, sweet, and satisfying. They come out crispy around the edges with a chewy center, making them perfect for any occasion—whether it’s a casual snack or a festive celebration.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat & Prep:
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
Mix the Dough:
In a bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, I add the egg and vanilla extract, mixing well to combine. In a separate bowl, I whisk together the flour, baking powder, and baking soda. Gradually, I mix the dry ingredients into the wet ingredients until the dough comes together.
Shape & Bake:
I roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart. I flatten each ball slightly with a spoon or the bottom of a glass to ensure even baking. Then, I bake the cookies for 8-10 minutes, until the edges are lightly golden.
Cool & Enjoy!
Once baked, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Sometimes, I like to sprinkle sugar on top before baking or add frosting for decoration.
Servings and Timing
This recipe makes approximately 24 cookies. Preparation takes about 10 minutes, baking takes 8-10 minutes, and cooling takes 5 minutes. Altogether, I have fresh cookies ready in around 25 minutes.
Variations
I sometimes add a teaspoon of almond extract for a subtle twist on the classic vanilla flavor.
For a festive touch, I sprinkle colored sugar or cinnamon sugar on top before baking.
To make it gluten-free, I swap the all-purpose flour with a gluten-free baking blend.
Adding a handful of mini chocolate chips or sprinkles into the dough gives a fun variation.
I can also roll the dough out and use cookie cutters to make shapes before baking for holiday themes.
Storage/Reheating
I store these sugar cookies in an airtight container at room temperature for up to a week. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 3 months. To reheat, I pop them in a warm oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds to bring back their softness.
FAQs
How do I make my sugar cookies softer?
I make sure not to overbake the cookies; pulling them out when the edges just start to turn golden helps keep the centers chewy and soft.
Can I use salted butter instead of unsalted?
Yes, but I reduce or omit any additional salt in the recipe since salted butter already contains salt.
Why do my sugar cookies spread too much?
If the dough is too warm or you’re using too much butter, the cookies can spread. Chilling the dough for 30 minutes before baking helps maintain their shape.
Can I freeze the cookie dough?
Absolutely! I wrap the dough tightly in plastic wrap and freeze it for up to a month. When ready, I thaw it in the fridge overnight before baking.
What can I use to decorate the cookies?
I like using simple royal icing, buttercream frosting, or even melted chocolate. Sprinkles or sanding sugar add a nice festive look.
Conclusion
I find this easy sugar cookie recipe to be a go-to for whenever I need a quick and delicious homemade treat. The simplicity of the ingredients and the short preparation time make it practical, while the soft, buttery texture keeps it comforting and satisfying. Whether I’m baking for holidays, parties, or just because, these cookies never disappoint.
Recipe:
Easy Sugar Cookie Recipe
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and buttery sugar cookies with a crispy edge and chewy center, perfect for any occasion and easy to make with everyday ingredients.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until the dough forms.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
- Flatten each ball slightly with a spoon or the bottom of a glass.
- Bake for 8-10 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a twist, add 1 teaspoon almond extract to the dough.
Sprinkle colored sugar or cinnamon sugar on top before baking for a festive touch.
Use a gluten-free baking blend to make the recipe gluten-free.
Add mini chocolate chips or sprinkles into the dough for variety.
Roll dough out and use cookie cutters for shaped cookies.
Store cookies in an airtight container at room temperature up to one week or freeze for up to 3 months.
Reheat cookies in a warm oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
