Classic Sugar Cookies
These simple sugar cookies bake up tender in the middle with lightly crisp edges. Roll the dough in sugar for an easy finish, or use it for cut-out cookies and decorate after baking.
Total
35 min
Servings
About 30 cookies
Level
Easy
Sugar cookies are the kind of bake that fits almost any day. They are plain in the nicest way: buttery, sweet, and easy to dress up with sprinkles, icing, or a little extra sugar on top.
This recipe uses basic pantry ingredients and a short chill in the fridge. Chilling helps the dough firm up, which keeps the cookies from spreading too much in the oven.
You can scoop these into soft round cookies or roll the dough for cut-out shapes. Either way, keep an eye on the edges. Sugar cookies taste best when they are baked just until set, not deeply browned.
01What you'll need
Ingredients
9 items · About 30 cookies
- 2 3/4 cups all-purpose flour, plus more for rolling if needed
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 2 tablespoons granulated sugar or coarse sugar, for rolling or sprinkling
02How to make it
Step-by-step
1. Mix the dry ingredients
Whisk the flour, baking powder, and salt in a medium bowl. Whisking breaks up lumps and spreads the baking powder evenly through the flour, which helps the cookies bake evenly.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and 1 1/4 cups sugar with an electric mixer on medium speed for 2 to 3 minutes, until lighter in color and fluffy. “Creaming” means beating butter and sugar together so a little air gets mixed in.
3. Add the egg and flavoring
Beat in the egg, vanilla extract, and almond extract, if using. Scrape down the sides of the bowl with a spatula so everything mixes evenly.
4. Make the dough
Add the flour mixture to the butter mixture in two additions. Mix on low speed just until no dry streaks remain. The dough should be soft but not wet. Do not overmix, or the cookies can turn tough.
5. Chill the dough
Divide the dough in half, flatten each piece into a disk, and wrap tightly. Chill for at least 1 hour, or up to 2 days. If you are making scooped cookies, you can chill the dough in the bowl instead.
6. Heat the oven
Heat the oven to 350°F. Line two baking sheets with parchment paper. Parchment helps prevent sticking and makes cleanup easier.
7. Shape the cookies
For round cookies, scoop 1-tablespoon portions of dough, roll into balls, and roll in the extra sugar. Place them 2 inches apart on the baking sheets and gently flatten each one. For cut-out cookies, roll one dough disk on a lightly floured surface to about 1/4 inch thick, cut shapes, and place them 1 inch apart.
8. Bake until just set
Bake one sheet at a time for 8 to 10 minutes, until the edges look set and are only lightly golden. The centers should still look pale. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
9. Decorate if you like
Leave the cookies plain, add sprinkles before baking, or decorate cooled cookies with a simple icing. Make sure the cookies are fully cool before icing, or the icing will melt and slide off.
03From our kitchen
Cook's tips
- Make-ahead: The dough can be refrigerated for up to 2 days. Let it sit at room temperature for 10 to 20 minutes if it is too firm to roll or scoop.
- Freezing dough: Wrap dough disks well and freeze for up to 2 months. Thaw overnight in the fridge before using. You can also freeze unbaked dough balls and bake them from frozen, adding 1 to 2 minutes to the bake time.
- Storage: Store baked cookies in an airtight container at room temperature for 4 to 5 days. Add a small piece of bread to the container if you want to help keep them soft; replace the bread if it dries out.
- For softer cookies: Do not overbake. Take them out when the edges are set but the tops are still pale. They will finish firming up on the hot baking sheet.
- For sharper cut-out shapes: Chill the cut cookies on the baking sheet for 10 minutes before baking. This helps reduce spreading.
- Swaps: Use salted butter if needed, but reduce the added salt to 1/4 teaspoon. Skip the almond extract if you prefer a pure vanilla flavor. Lemon zest or orange zest can be added for a light citrus note.
Cook's note
If your kitchen is warm, work with one piece of dough at a time and keep the rest in the fridge. Warm dough spreads faster and can be harder to cut cleanly.
04Frequently asked
Questions & answers
Can I make these sugar cookies without chilling the dough?
Chilling is recommended. Without it, the dough will be softer and the cookies may spread more. If you are short on time, chill the dough in the freezer for 20 to 25 minutes instead of refrigerating for 1 hour.
Why did my sugar cookies spread too much?
The dough may have been too warm, the butter may have been too soft, or the baking sheet may have been hot from a previous batch. Chill the dough and use a cool baking sheet for each batch.
Can I use this recipe for cut-out cookies?
Yes. Roll the chilled dough to about 1/4 inch thick and cut out shapes. For clean edges, flour the cutter lightly and chill the cut shapes for 10 minutes before baking.
How do I know when sugar cookies are done?
Look for set edges and pale centers. The cookies should not be deeply browned. They will look a little soft when they come out, then firm up as they cool.
Can I decorate these cookies with royal icing?
Yes. Let the cookies cool completely first. Royal icing sets firm, so it is a good choice if you want to stack or gift the cookies.
05Keep cooking
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