The Best Sugar Cookies Recipe

Introduction

These sugar cookies are soft, buttery, and perfectly sweet, making them an all-time favorite for any occasion. They are easy to roll, cut, and decorate, allowing you to get creative with your designs. Whether plain or iced, they bake up beautifully every time.

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
• Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
• Assorted sprinkles

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl, then beat again as needed.
3. Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft. If too sticky for rolling, beat in 1 more tablespoon of flour.
4. Step 4: Divide dough in half. Place each portion on lightly floured parchment paper or a silicone baking mat. Roll each to about 1/4-inch thickness with a lightly floured rolling pin.
5. Step 5: Dust one rolled dough portion lightly with flour and place the other rolled portion on top. Cover tightly and refrigerate for at least 2 hours and up to 2 days.
6. Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Remove the top dough layer carefully. Cut shapes using cookie cutters, reroll scraps, and continue until all dough is used. Arrange cookies 3 inches apart on prepared sheets.
8. Step 8: Bake for 11–12 minutes until edges are lightly browned and set. Rotate sheets halfway if needed. Cool on baking sheet 5 minutes, then transfer to cooling rack completely before decorating.
9. Step 9: Decorate with royal icing, glaze, or buttercream. Tint icings with gel food coloring if desired. Decorate on a baking sheet for easy transfer to the refrigerator to speed up icing setting.
10. Step 10: Enjoy immediately or wait for icing to set. Store plain or iced cookies covered at room temperature for up to 5 days. Refrigerate for longer storage.

Tips & Variations

• If the dough feels too sticky, add a little more flour, one tablespoon at a time, until it’s easy to roll.
• Almond extract adds a subtle but wonderful depth of flavor—don’t skip it if you can!
• Use gel food coloring for vibrant icing without affecting texture.
• For extra soft cookies, avoid overbaking; watch the edges closely.
• Roll dough between two sheets of parchment paper for easy handling and less mess.

Storage

Store plain or iced cookies tightly covered at room temperature for up to 5 days. For longer freshness, keep them covered and refrigerated for up to 10 days. If decorated with buttercream, store at room temperature up to 1 day or refrigerate for up to 5 days. Allow refrigerated cookies to come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough wrapped tightly for up to 3 months. Thaw in the refrigerator before rolling and cutting.

Why are my cookies spreading too much?

Ensure your butter is softened but not melted when mixing. Also, chilling the dough before baking helps the cookies keep their shape and prevents spreading.

The Best Sugar Cookies Recipe

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★★★★★

4.9 from 74 reviews

These classic sugar cookies are tender, buttery, and perfectly sweet with a hint of almond extract. Rolled to 1/4-inch thickness and baked until edges are lightly browned, they create an ideal canvas for decorating with royal icing, cookie buttercream, or glaze. Perfect for baking and decorating during holidays or celebrations, these cookies store well and are easy to customize with sprinkles and food coloring.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: About 24–30 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)

For Decorating

• Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
• Assorted sprinkles

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside this combined dry mixture.
2. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is light and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract (if using). Beat again on high speed until fully combined, about 1 minute. Scrape down the bowl sides and beat again if needed.
3. Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but manageable. If too sticky, add 1 more tablespoon of flour and mix.
4. Divide and Roll Dough: Divide the dough into two equal halves. Place each half on lightly floured parchment or silicone baking mats. Using a lightly floured rolling pin, roll each portion to about 1/4-inch thickness, making sure the thickness is even and using extra flour as needed to prevent sticking.
5. Layer and Chill: Dust one rolled-out dough piece lightly with flour to prevent sticking. Place the second rolled-out dough on top of the first. Cover tightly and refrigerate for at least 2 hours, up to 2 days, to firm up the dough for easier cutting.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for baking.
7. Cut and Arrange Cookies: Remove the dough layers from the fridge. Carefully peel apart the top layer if sticking. Use cookie cutters to cut shapes from the dough. Gather scraps, reroll, and continue cutting shapes until all dough is used. Place cookies 3 inches apart on prepared baking sheets.
8. Bake Cookies: Bake cookies for 11 to 12 minutes until the edges are lightly browned and set. If your oven has hot spots, rotate the pans halfway through baking. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Decorate: Once cooled, decorate the cookies with royal icing, easy glaze icing, or buttercream frosting. Tint icings with gel food colors if desired. For faster setting, decorate cookies directly on a baking sheet and refrigerate the entire sheet.
10. Serve and Store: Enjoy cookies immediately or let the icing set first. Store plain or iced cookies covered tightly at room temperature for up to 5 days, or refrigerate for up to 10 days. If decorated with buttercream, store at room temperature up to 1 day or refrigerate up to 5 days.

Notes

• If the dough is too sticky, add an additional tablespoon of flour during mixing to make rolling easier.
• Chilling the dough for at least 2 hours is essential for clean cookie shapes and easier handling.
• Use parchment paper or silicone mats to prevent sticking and to make transferring cookies easier.
• Rotate baking sheets halfway through baking to ensure even browning if your oven has hot spots.
• Decorate cookies once fully cooled to prevent icing from melting.
• Royal icing sets harder and is best for detailed decorating, while buttercream gives a softer finish.
• Store decorated cookies in airtight containers; refrigerate if using buttercream frosting to maintain freshness.

Keywords: sugar cookies, classic sugar cookies, vanilla cookies, holiday cookies, butter cookies, cookie decorating, royal icing cookies