Soft, buttery, and perfectly shaped every time, these Perfect Sugar Cookies are everything I want in a classic treat. They’re ideal for cutting into festive shapes and decorating, but they’re just as delicious left plain. I reach for this recipe whenever I want a reliable, no-fuss cookie that tastes like it came straight from a bakery.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Directions
I start by creaming the softened butter and sugar together in a large mixing bowl using either a hand mixer or stand mixer. It takes about 2–3 minutes to get it light and fluffy.
Then I add the egg and vanilla extract, beating until everything is fully combined.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I slowly add the dry mixture into the wet ingredients, mixing just until a soft dough forms.
I divide the dough into two portions, shape each into a disc, and wrap them in plastic wrap. Then I refrigerate the dough for at least 1 hour.
When I'm ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I roll out one dough disc at a time on a lightly floured surface to about ¼ inch thick.
Using my favorite cookie cutters, I cut out shapes and place them on the prepared baking sheets.
I bake the cookies for 8–10 minutes, just until the edges are starting to turn golden.
After baking, I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. At this point, they’re ready to decorate—or eat as-is!
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 15 minutes (plus 1 hour chilling)
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Calories: 140 kcal per cookie
Variations
When I want to change things up, I sometimes add a touch of almond extract in place of some of the vanilla for a different flavor twist. For a citrusy version, I like adding a teaspoon of lemon or orange zest to the dough. Around the holidays, I’ll mix in some festive sprinkles before baking, or use colored royal icing and sanding sugar to decorate. These cookies are also great for sandwiching with jam or frosting for a fun spin on classic sugar cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I’ve decorated them with icing, I let the icing set completely before stacking. For longer storage, I freeze undecorated cookies in a single layer, then transfer to a freezer bag for up to 2 months. To thaw, I just leave them at room temperature for 30 minutes. I avoid reheating them since they’re best enjoyed at room temp.
FAQs
How do I keep sugar cookies from spreading in the oven?
I always chill the dough for at least an hour before rolling and baking. This helps the cookies keep their shape and prevents spreading.
Can I freeze the cookie dough?
Yes, I often freeze the wrapped discs of dough for up to 2 months. When I’m ready to use them, I thaw them in the fridge overnight before rolling and baking.
What’s the best way to decorate these cookies?
I like to use royal icing for detailed designs, or a simple glaze and sprinkles for something quicker. Just make sure the cookies are fully cooled before decorating.
Can I make these cookies gluten-free?
Yes, I’ve successfully made these using a 1:1 gluten-free flour blend. The texture is slightly different, but they still taste great and hold their shape well.
Why did my cookies turn out hard?
Overbaking is usually the culprit. I take them out of the oven as soon as the edges start to turn golden. They’ll continue to firm up as they cool.
Conclusion
These perfect sugar cookies are a staple in my kitchen for a reason—they’re easy, reliable, and delicious. Whether I’m baking for a party, a holiday, or just for fun, they always hit the mark. I love how versatile they are for decorating, and they taste just as amazing on their own. This is one of those recipes I come back to again and again.
📖 Recipe:
Perfect Sugar Cookies
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery, and perfectly shaped sugar cookies that hold their form during baking. Ideal for decorating or enjoying plain, these classic treats are a reliable go-to for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Instructions
- Cream the softened butter and granulated sugar together in a large mixing bowl using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, beating until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide the dough into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one dough disc at a time on a lightly floured surface to ¼ inch thickness.
- Use cookie cutters to cut shapes and place them on the prepared baking sheets.
- Bake for 8–10 minutes, or until the edges just start to turn golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add almond extract or citrus zest for flavor variations.
Mix in festive sprinkles before baking for a holiday touch.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Freeze undecorated cookies or dough for up to 2 months.
Let icing dry completely before stacking decorated cookies.
- Prep Time: 15 minutes (plus 1 hour chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
