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The best sugar cookie recipe doesn’t need frills. Just a few simple ingredients, a warm oven, and a little patience. If you’ve ever wanted soft, chewy sugar cookies that taste like childhood, this one’s for you. Today, I’m walking you through my personal favorite recipe, shaped by memory and refined by repetition.
In this Article
Key Takeaways: What You Need to Know
- This sugar cookie recipe is soft, chewy, and perfect for decorating or eating plain.
- Uses pantry basics: butter, sugar, eggs, flour, and vanilla.
- No chilling required, just mix, roll, and bake.
- Works for cut-outs or classic round cookies.
- Stays soft for days if stored right.
- Doubles beautifully for parties or holiday tins.
A Sugar Cookie Recipe That Tastes Like Home
What makes sugar cookies so nostalgic?
There’s something about sugar cookies that pulls me right back to my mom’s kitchen in late November. She’d hand us butter knives (no sharp edges!), and a plate of pillowy cookies waiting for pink frosting and rainbow sprinkles. Our decorations were chaotic. Our cookies? Slightly misshapen. But the joy was always perfect.
That’s the kind of recipe I wanted to recreate for my own kitchen, simple, flexible, and made to share.
Sugar cookies don’t try too hard. That’s their magic. A good sugar cookie recipe feels familiar but still makes your tastebuds dance. It’s not flashy, but it’s full of heart.
Whether you’re making a batch for Santa, a bake sale, or just a cozy Sunday afternoon, this one hits every time.
Why this sugar cookie recipe is my go-to
Over the years, I’ve tested every version, from easy sugar cookie recipes with 3 ingredients to ultra-fancy ones with lemon zest and sour cream. But this one? It nails the balance: soft centers, lightly golden edges, and the perfect level of sweetness. No need for chilling the dough (unless you want to cut them into shapes). And guess what? You can absolutely use it for cut-out sugar cookies or scoop-and-drop styles.
When I shared this version on our last cookie swap, someone asked, “Is this your grandma’s sugar cookie recipe?” I smiled and said, “Kind of. I just made it fuss-free.”
This recipe also works like a dream if you want to make it ahead. You can freeze the dough or bake now, decorate later. It’s versatile, it’s forgiving, and most importantly, it’s delicious.
You’ll find it blends beautifully into any holiday cookie tray, right between your gingerbread cookies and chocolate chip classics.
How to Make Sugar Cookies That Stay Soft
What ingredients do you need to make sugar cookies?
You only need six everyday ingredients to pull off this classic sugar cookie recipe. No surprises. Just the good stuff.
Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Unsalted butter | Adds richness and helps with soft texture |
| Granulated sugar | Sweetens and gives structure (yes, white sugar!) |
| Egg | Binds everything and adds moisture |
| Vanilla extract | For that warm, cozy flavor we all love |
| All-purpose flour | The foundation of the dough |
| Baking powder & salt | Lifts the dough and balances the sweetness |
That’s it. No sour cream. No cornstarch. No powdered sugar. Just tried-and-true basics.
These are the same ingredients I use in some of my favorite classics, like my peanut butter cookies and even the base of my red velvet cookies.
How to make sugar cookies step by step?
Here’s how I do it, no chill, no fuss, just soft and chewy cookies in under 30 minutes.
Step 1: Cream the butter and sugar
In a large mixing bowl, beat 1 cup of room temperature unsalted butter with 1 cup of granulated sugar until light and fluffy. This step takes 2–3 minutes but it’s worth it. You’re whipping in air that keeps the cookies soft.
Step 2: Add wet ingredients
Crack in 1 egg and stir in 2 teaspoons of vanilla extract. Mix until combined. Your kitchen should already smell amazing.
Step 3: Mix dry ingredients
In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Slowly mix the dry into the wet until it forms a soft, slightly tacky dough.
Step 4: Shape the cookies
Scoop 1½ tablespoon portions and roll into balls. If you want easy sugar cookies for cutting out with holiday shapes, lightly flour your surface and roll the dough to ¼ inch thick.
Step 5: Bake
Bake at 350°F (175°C) for 8–10 minutes. Don’t wait for golden brown, pull them when the edges just start to set. They’ll finish cooking on the sheet.
Step 6: Cool & enjoy
Let them sit on the pan for 5 minutes, then transfer to a wire rack. At this point, you can frost, sprinkle, glaze, or just eat one warm with milk.
These are exactly the kind of cookies you want tucked between your oatmeal raisin favorites and a batch of no-bake chocolate ones for a cozy dessert board.
Easy Sugar Cookie Recipe
Equipment
- 1 Mixing Bowl Large, for creaming
- 1 Hand mixer Or stand mixer
- 1 Baking Sheet Light or dark, ungreased
- 1 Cooling rack Optional but helpful
- 1 Measuring cups Dry and liquid
Ingredients
- 1 cup Unsalted butter Softened to room temp
- 1 cup Granulated sugar White sugar
- 1 Egg Large
- 2 tsp Vanilla extract Pure preferred
- 2 ¾ cups All-purpose flour Spoon and level
- ½ tsp Baking powder
- ½ tsp Salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugar in a large mixing bowl until light and fluffy (2–3 minutes).
- Add egg and vanilla extract. Mix until fully incorporated.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Scoop 1½ tablespoon portions and roll into balls. For cut-outs, chill and roll to ¼” thick.
- Place on baking sheet 2 inches apart.
- Bake for 8–10 minutes until edges are just set and centers look barely done.
- Cool on pan 5 minutes, then transfer to wire rack.
- Decorate if desired once fully cooled, or store plain in airtight container.
Notes
Nutrition
Which Sugar Works Best in a Sugar Cookie Recipe?
Can you use white granulated sugar for sugar cookies?
Absolutely, and you should.
White granulated sugar is the backbone of nearly every easy sugar cookie recipe I’ve ever loved. It gives the cookies their signature crispy edges, chewy centers, and that gentle crackled top when baked just right.
In fact, using brown sugar in this dough would create a totally different texture, more like a chewy chocolate chip cookie. That’s why this recipe sticks to all granulated sugar. It keeps the flavor clean and lets your vanilla shine.
If you’re after that nostalgic “bite, bend, and melt” moment, trust me: white sugar’s the way to go.
Here’s a quick sugar breakdown for cookie baking:
| Sugar Type | Best For | Texture Outcome |
|---|---|---|
| White granulated | Sugar cookies, shortbread | Crisp edges, soft centers |
| Brown sugar (light) | Chocolate chip, chewy cookies | Moist, deep flavor, soft & chewy |
| Powdered sugar | Frosting, shortbread, snowball | Melts in, softer texture |
So yes, for that classic soft sugar cookie recipe that holds its shape but stays tender, granulated sugar wins.
Do you use powdered sugar in chocolate chip cookies?
Not usually, and definitely not in this sugar cookie dough.
Powdered sugar (also called confectioners’ sugar) dissolves differently than granulated and is usually reserved for icing, frosting, or melt-in-your-mouth cookies like snowballs or Russian tea cakes.
If you used powdered sugar in chocolate chip cookies, you’d lose that golden crispiness around the edges. And in sugar cookies? You’d miss that iconic soft-but-slightly-snap texture.
That said, I do use powdered sugar in a dreamy glaze if I’m decorating these cookies after baking, especially around the holidays.
Pro tip: After baking a batch of brown butter chocolate chip cookies or cake mix cookies, dust a little powdered sugar on top of your sugar cookies for a snowy finish. Instant festive upgrade!
How to Keep Sugar Cookies Soft for Days
How do you keep sugar cookies soft?
Here’s the quick answer:
Use real butter, don’t overbake, and store them right.
But let’s break that down. Because if you’ve ever made a sugar cookie that turned into a hockey puck by day two, I’ve been there. Here’s what actually works:
1. Cream the butter and sugar well
Whipping butter and sugar together for a few minutes helps trap air. This keeps your cookies from becoming dense and dry. It’s a step many people rush, but don’t.
2. Pull them before they look “done”
Soft sugar cookies finish baking on the tray after you remove them from the oven. If the edges are lightly golden and the centers look just set, take them out. Overbaking is the #1 reason cookies turn crisp and crumbly.
3. Store with a slice of bread
After cooling, put your cookies in an airtight container with a slice of plain white bread. The cookies draw in the moisture from the bread and stay pillowy soft for 3–5 days.
4. Freeze dough or cookies
You can freeze the unbaked dough in balls or discs, then bake fresh as needed. Or freeze fully baked cookies in a single layer, and thaw when the craving hits. They’ll still taste like you made them that morning.
Real-Life Review: “Still soft on day four!”
“I made these for my daughter’s classroom Halloween party, and they were such a hit I had to bake a second batch. Four days later, I found a few extras stashed in a tin, and they were still soft! Not even joking. I used your trick with the bread slice, and it worked like magic.”
— Kristen M., Round Rock, TX
This is the kind of message that makes my day.
Soft sugar cookies aren’t a mystery. They’re just about attention to detail and a good sugar cookie recipe that was built to be soft in the first place, like this one.
Want to round out your cookie tray with a spiced twist? Add these alongside your pumpkin cookies for a cozy fall lineup.
How to Customize Your Sugar Cookie Recipe
What’s the best way to decorate sugar cookies?
There are no rules when it comes to sugar cookie decorations, and that’s what makes it fun. Whether you’re baking with toddlers or setting up a full cookie bar at a holiday party, you’ve got options.
Here are my tried-and-true ways to decorate sugar cookies:
1. Classic sprinkle sugar cookies
As soon as your dough balls are rolled, dip the tops in colored sanding sugar or nonpareils. Then bake as usual. It’s my favorite for last-minute color without extra work.
2. Easy icing glaze
Whisk together 1 cup of powdered sugar with 2 tablespoons of milk and a dash of vanilla. Drizzle it over cooled cookies, let it set, and booml, you’ve got bakery-level finish with minimal effort.
3. Cut-out cookies with royal icing
Want to go all out? Use this dough to make easy sugar cookie cut-outs. Chill for 30 minutes, roll out, and use your favorite cookie cutters. Bake and decorate with royal icing or edible markers once cooled.
Kids love these as much as grown-ups. I’ve even brought these to cookie swaps alongside my Nestlé Toll House cookies for a “traditional vs. classic” taste-off. Sugar cookies always get devoured first.
Can you make sugar cookies seasonal?
Yes, and that’s where the real fun begins.
Here’s how I dress them up year-round:
| Season | Add-Ins or Ideas |
|---|---|
| Spring | Lemon zest, pastel glaze, bunny shapes |
| Summer | Almond extract, berry-colored sprinkles |
| Fall | Cinnamon sugar topping, leaf cut-outs |
| Winter | Peppermint glaze, snowflake shapes |
Need something even quicker? Add crushed peppermint or orange zest right into the dough for a festive twist, no extra topping needed.
Want a shortcut with a cozy twist? Try baking these sugar cookies alongside a batch of my oatmeal cookies or gingerbread cookies, let your guests mix, match, and munch.
Freezing This Sugar Cookie Recipe for Later
Can you freeze this sugar cookie recipe?
Yes, and you should.
One of my favorite things about this sugar cookie recipe is how beautifully it freezes. Whether you’re freezing the dough or the finished cookies, you can bake on your timeline and always have a sweet treat ready to go.
Here’s how to freeze sugar cookie dough:
- Make the dough using the exact sugar cookie recipe below.
- Divide it into dough balls or discs (if you plan to roll and cut them later).
- Wrap tightly in plastic wrap and place in a zip-top freezer bag.
- Label with the date, this dough keeps well for up to 3 months.
When you’re ready to bake, thaw in the fridge overnight or let the discs soften at room temp for about 30 minutes. Then roll, shape, and bake just like fresh.
How to freeze baked sugar cookies:
- Let cookies cool completely.
- Layer them between sheets of parchment in an airtight container.
- Freeze for up to 2 months.
To serve, just let them come to room temp, no need to reheat unless you really want that warm, soft center (no shame).
This makes sugar cookie prep for holidays, bake sales, or just-because days so much easier. I’ve used this same method for doubling my batches during December, so I always have extras when someone shows up unexpectedly. (And someone always does.)
Pair frozen sugar cookies with a fresh batch of no-bake cookies or soft red velvet cookies, and you’ve got a full dessert tray in under an hour.
Why this sugar cookie recipe is perfect for planning ahead
This isn’t just an easy sugar cookie recipe, it’s a baker’s best friend. It’s fast to mix, flexible to bake, and stays soft long after the timer dings.
Whether you’re freezing for future decorating parties or mailing a cookie box cross-country, this sugar cookie recipe holds up.
Here’s why it’s a go-to:
- Dough freezes cleanly, with no cracks or crumbles.
- Baked cookies retain that soft center after thawing.
- Flavor stays true, buttery, vanilla-kissed, and never stale.
You can even roll the dough into a log, wrap it tightly, and slice-and-bake like a store-bought cookie log. Homemade convenience at its best.
How to Serve and Share This Sugar Cookie Recipe
How should you serve sugar cookies?
Honestly? However you like. That’s the beauty of a great sugar cookie recipe, it’s adaptable.
Whether you’re going classic, glazed, or getting artsy with royal icing, these cookies are meant to be shared. But here are my favorite ways to serve them for different occasions:
For casual weeknight cravings:
Pair warm sugar cookies with cold milk or a steamy mug of spiced chai. They’re perfect next to your favorite cozy drink and disappear fast when you’re binge-watching holiday movies.
For holidays and parties:
Bake a double batch of this sugar cookie recipe, add a tray of gingerbread and chocolate chip cookies, and let guests mix, match, and take home a little sweetness.
Add red and green sanding sugar in December, heart-shaped cutters in February, and lemon glaze for spring brunches. This dough does it all.
Bonus Tip: Sugar Cookie Gift Boxes That Actually Travel Well
Because this sugar cookie recipe creates soft-but-sturdy cookies, they hold up incredibly well in gift boxes and cookie tins. Stack with parchment between layers, and they’ll arrive as pretty as when they left your kitchen.
Toss a couple in a lunchbox or wrap individually for a sweet pick-me-up midweek. I’ve even mailed them out-of-state, and the feedback was, “They taste like you just baked them!”
FAQ: Sugar Cookie Recipe Questions, Answered
What ingredients do you need to make sugar cookies?
You need butter, granulated sugar, eggs, vanilla, flour, baking powder, and salt. That’s it! This sugar cookie recipe keeps it simple and classic with ingredients you likely already have.
How to make sugar cookies?
Cream butter and sugar, add eggs and vanilla, mix in dry ingredients, then shape and bake. This sugar cookie recipe needs no chilling, and it bakes in just 8–10 minutes for soft, chewy perfection.
Can you use white granulated sugar for sugar cookies?
Yes! This sugar cookie recipe uses white granulated sugar to achieve light, chewy centers and crisp edges. It’s ideal for that classic texture you expect from homemade sugar cookies.
Do you use powdered sugar in chocolate chip cookies?
No, chocolate chip cookies typically use brown and granulated sugar. Powdered sugar is used more for icing. This sugar cookie recipe also skips powdered sugar to maintain structure and the right chewy bite.
How do you keep sugar cookies soft?
Don’t overbake, store them with a slice of bread in an airtight container, and avoid overmixing. This sugar cookie recipe naturally stays soft for days thanks to the butter-sugar balance.
Conclusion: A Sugar Cookie Recipe You’ll Bake Again and Again
This sugar cookie recipe isn’t just a treat, it’s a tradition waiting to happen. Whether you’re rolling out hearts in February, frosting trees in December, or simply making Tuesday feel a little warmer, this recipe shows up and delivers.
It’s soft, buttery, easy to love, and even easier to bake. The dough comes together in minutes. The cookies bake up fast. And the joy? That lingers long after the last crumb.
From my Texas kitchen to yours, whether you’re a student in your first apartment or a parent baking with little hands, I hope this becomes your go-to sugar cookie recipe, too.
