There’s something utterly enchanting about the aroma of baking Sugar Cookies wafting through the house, isn’t there? It instantly transports me back to my childhood, standing on a stool beside my grandmother, her hands guiding mine as we carefully rolled out the dough. We’d create everything from simple circles to whimsical stars, each one destined for a generous coating of sprinkles and a place of honor on the Christmas dessert table. I remember one year, I accidentally added salt instead of sugar (oops!) but grandma always managed to turn my cooking errors into something special.

But these aren’t just any Sugar Cookies; they’re the Sugar Cookies. The recipe I’ve tweaked and perfected over the years, the one that always gets rave reviews, the one that even my pickiest eater devours without complaint. When my kids were younger, there was always a competition over who could decorate the silliest Sugar Cookie character. Honestly, this recipe is a lifesaver during the holidays and school bake sales. It’s become a tradition in my family, a source of comfort, and a guaranteed crowd-pleaser.

I’ll be honest with you, though – it wasn’t always smooth sailing. There were plenty of batches that ended up too tough, too crumbly, or just plain burnt. I’ve had my share of aha moments with Sugar Cookies, like the time I discovered the secret to preventing spreading (chilling the dough, of course!), or the importance of using room-temperature butter.

Life gets hectic, I get it. Between school runs, work, and trying to keep the house from looking like a disaster zone, finding time to bake can feel impossible. But trust me, even if you only have an hour to spare, you can whip up a batch of these Sugar Cookies. The joy they bring is well worth the effort, and the memories you’ll create are priceless.

So, grab your apron, preheat that oven, and let’s get baking! I’m so excited to share this family favorite with you. I hope this becomes your go-to Easy sugar cookie recipe! Before we start, if you are in the mood for something else, check out these pumpkin cinnamon sugar donuts.

What You’ll Need for This Sugar Cookies

Alright, before we dive into the fun part, let’s gather our ingredients. Don’t worry, nothing too fancy here – just the basics you probably already have in your pantry. I always use unsalted butter for my Sugar Cookies because it gives me more control over the saltiness.

Ingredients:

All-Purpose Flour: 3 cups
Baking Powder: 1 teaspoon
Salt: 1/2 teaspoon
Unsalted Butter: 1 cup (2 sticks), softened
Granulated Sugar: 1 1/2 cups
Eggs: 2 large
Vanilla Extract: 1 teaspoon

For the Sugar Cookie Icing:

Powdered Sugar: 3 cups
Milk: 4-6 tablespoons
Vanilla Extract: 1/2 teaspoon
Food Coloring: (Optional)

Here’s a Sugar Cookies trick I learned from my grandma: always sift your flour! It makes the dough so much lighter and prevents clumps. You can find good quality vanilla extract at most grocery stores, but I prefer to buy mine in bulk online – it’s usually cheaper that way.

When making these classic sugar cookies, you can save a few bucks by buying store-brand ingredients. Honestly, unless it’s something super specific like vanilla extract, the generic stuff works just as well. Here’s a cost saving tip: look for sales on butter around the holidays and stock up!

Here’s a Sugar Cookies prep shortcut that works for me: I often soften my butter in the microwave (but be careful not to melt it!). Also, make sure your eggs are at room temperature – they’ll incorporate into the dough much easier.

Leftover flour and sugar should be stored in airtight containers in a cool, dry place. Speaking of sweet recipes, did you ever tried our pumpkin cinnamon sugar soft pretzels?

Let’s Make This Sugar Cookies Together

Okay, let’s get started! This is the part where the magic happens. Don’t worry if your Sugar Cookies aren’t perfect – mine certainly weren’t when I first started out. It’s all about practice and having fun!

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I learned the hard way with Sugar Cookies that if you don’t cream the butter and sugar long enough, your cookies will be dense and flat.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This is crucial! Chilling the dough prevents the cookies from spreading too much in the oven and helps them hold their shape. In my kitchen, Sugar Cookies dough usually chills for 2 hours.
Preheat and Roll Out: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Cut Out Shapes: Use cookie cutters to cut out your desired shapes. My kids love using Christmas-themed cookie cutters for Christmas sugar cookies.
Bake: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Your Sugar Cookies should smell like vanilla and slightly toasted butter.
Cool and Decorate: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, decorate with your favorite Sugar cookie icing.
Make the Icing: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. If you want to add some fun colors, now is the time to divide the icing into smaller bowls and add food coloring.
Decorate: Using a piping bag or a spoon, decorate the cookies as you wish. Let the icing set before enjoying.

While the Sugar Cookies are baking, I usually clean up the kitchen and get the icing ready. Here is a pro tip when working with icing: If you are having issues with icing, check out this guide on Easy Sugar Cookie Recipe (With Icing!) – Sugar Spun Run. And here is another recipe for cut out sugar cookies.

Don’t worry if your icing isn’t perfect either – it’s all about having fun and being creative! My family loves it when I make peanut butter spider cookies.

How I Love to Serve This Sugar Cookies

My family loves this Sugar Cookies when I pair them with a glass of cold milk or a warm cup of cocoa. They’re also delicious with a scoop of vanilla ice cream!

These Sugar Cookies are perfect for Christmas, birthdays, bake sales, or any occasion that calls for a little bit of sweetness. They are great as Christmas sugar cookies. I even like to make a big batch and give them away as gifts during the holidays. If your kids love this recipe, they’ll go crazy for our other festive treats!

For presentation, I like to arrange the Sugar Cookies on a pretty platter or in a decorative tin. You can also wrap them individually in cellophane bags and tie them with a ribbon. If you have extra Sugar Cookies, you can crush them up and use them as a topping for ice cream or yogurt. I’ve also used them to make a Sugar Cookie crust for a cheesecake – it’s amazing!

One year, I tried adding lemon zest to the dough for a Sugar Cookies variation. It was a huge hit! I’ve also experimented with different extracts, like almond and peppermint. These easy sugar cookies are so versatile.

Friends always ask for this Sugar Cookies recipe whenever I bring them to potlucks or parties. They’re always a crowd-pleaser, and everyone loves the homemade touch. Check out this rolled Sugar Cookies recipe.

Your Sugar Cookies Questions Answered

I’ve baked countless batches of Sugar Cookies over the years, and I’ve definitely learned a thing or two along the way. Here are some common questions I get asked about my Sugar Cookie recipe:

Q: Why are my Sugar Cookies spreading too much in the oven?A: This is usually because the dough is too warm. Make sure you chill the dough for at least an hour before rolling it out. I also like to chill the cut-out cookies for a few minutes before baking them.

Q: Can I freeze the Sugar Cookie dough?A: Absolutely! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight.

Q: My Sugar Cookies are too tough. What am I doing wrong?A: Overmixing the dough is the most common culprit. Be careful not to overmix when you’re adding the dry ingredients.

Q: Can I use a different type of flour?A: I haven’t tried it myself, but I’ve heard that you can use gluten-free flour. Just be sure to use a blend that’s specifically designed for baking.

Q: What’s the best way to decorate Sugar Cookies?A: I like to use a simple powdered sugar icing and sprinkles. But you can get as creative as you want! Use different colors of icing, edible glitter, or even fondant.

Q: Can I make Sugar Cookies without eggs?A: Yes, you can! There are several egg substitutes that work well in Sugar Cookies. Applesauce, mashed banana, or flaxseed meal are all good options.

Q: My icing is too thick/thin. How can I fix it?A: If the icing is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

You know what I do when my Sugar Cookies are too dry? I brush them with a little bit of milk or simple syrup after they come out of the oven. This helps to keep them moist and delicious.

My Final Thoughts on This Sugar Cookies

This Sugar Cookies recipe is more than just a recipe to me. It’s a connection to my family, a source of joy, and a reminder of the simple pleasures in life. The tradition of baking these cookies together, decorating them with silly faces, and sharing them with loved ones creates memories that will last a lifetime.

My Sugar Cookies Pro Tips:

Chill, Chill, Chill: Don’t skip the chilling step! It’s the key to preventing spreading and ensuring perfectly shaped cookies.
Room Temperature Butter: Make sure your butter is properly softened – not melted – for the best results.
Don’t Overbake: Overbaked cookies are dry and crumbly. Keep a close eye on them and remove them from the oven when the edges are lightly golden.

Here are a few Sugar Cookies variations I’ve tried with my family:

Chocolate Chip Sugar Cookies: Add 1/2 cup of chocolate chips to the dough.
Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough.
Peppermint Sugar Cookies: Add 1/2 teaspoon of peppermint extract to the dough and top with crushed peppermint candies.

My son loves the Christmas sugar cookies with red and green sprinkles, while my daughter prefers the classic cut out sugar cookies with a simple powdered sugar icing.

I hope you’ll give this Sugar Cookies recipe a try and make it your own. Experiment with different flavors, decorations, and variations. Most importantly, have fun and enjoy the process! I hope these easy Sugar Cookies bring you as much joy as they’ve brought my family over the years. Happy baking! You got this!

Sugar Cookies

Print Recipe

These classic sugar cookies are perfect for any occasion! Soft, chewy, and easily customizable with frosting and sprinkles, they’re a delightful treat for everyone.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness.
Cut out shapes using cookie cutters.
Place cookies on ungreased baking sheets.
Bake for 8-10 minutes, or until the edges are lightly golden.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorate with frosting and sprinkles as desired.

Notes

For extra flavor, try adding a pinch of almond extract to the dough. These cookies are also delicious with a simple glaze made from powdered sugar and milk.