Classic Sugar Cookie: Easy Recipe for Perfectly Soft Cookies

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There’s something almost magical about biting into a perfectly baked classic sugar cookie. That first bite should offer just the right amount of resistance before melting into a buttery, vanilla-scented cloud of sweetness. I’ve spent years perfecting this recipe, testing countless variations to bring you the absolute best version of this timeless treat.

What makes these classic sugar cookies special isn’t just their taste—it’s their versatility. Whether you’re making them for after-school snacks, holiday cookie exchanges, or simply because it’s Tuesday and you deserve something delicious, this recipe delivers consistent results that will have everyone reaching for seconds.

Before we dive into the mixing and baking, let’s gather everything we need to create these irresistible treats.

Ingredients You’ll Need for Foolproof Classic Sugar Cookies

The beauty of a classic sugar cookie recipe lies in its simplicity. You likely have most of these ingredients in your pantry already:

For the Cookies:

2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened (but not melty)
1½ cups granulated sugar
1 large egg, room temperature
1½ teaspoons vanilla extract
¼ teaspoon almond extract (optional, but adds wonderful depth)

For Rolling:

¼ cup granulated sugar

I recommend using real butter rather than margarine for the best flavor and texture. And while it might be tempting to skip bringing the egg to room temperature, this small step makes a big difference in how evenly your cookies bake.

While this easy sugar cookie recipe doesn’t require fancy tools, having these basics will make the process smoother:

Medium and large mixing bowls
Electric mixer (stand or hand mixer)
Measuring cups and spoons
Cookie scoop (a 2-tablespoon size works perfectly)
Baking sheets
Parchment paper or silicone baking mats
Cooling rack

A cookie scoop isn’t absolutely necessary, but it ensures uniformly sized cookies that bake evenly. If you don’t have one, two tablespoons per cookie works great too.

Step-by-Step: Making Perfect Classic Sugar Cookies

Let’s break down this classic sugar cookie recipe into easy-to-follow steps that guarantee success.

Step 1: Prepare Your Workspace and Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Having everything ready before you start mixing makes the process much more enjoyable.

Take your butter out of the refrigerator about 30-45 minutes before baking. It should be soft enough that your finger leaves an impression when pressed, but not so soft that it looks shiny or melted.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures even distribution of the leavening agents, which leads to cookies with consistent texture throughout.

I like to sift these ingredients together, especially if my flour has been sitting in the pantry for a while. It’s not necessary, but it does make for an extra-smooth dough.

Step 3: Cream Butter and Sugar to Fluffy Perfection

In a large bowl, beat the softened butter and 1½ cups of sugar together until light and fluffy, about 2-3 minutes. Don’t rush this step! Proper creaming creates tiny air pockets that give your classic sugar cookies their wonderful texture.

If your butter isn’t fully softened, you’ll end up with a dense, less flavorful cookie. Take the time to let it come to room temperature naturally rather than microwaving it.

Step 4: Add Eggs and Flavorings

Add the room temperature egg, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat until completely incorporated and the mixture looks smooth and glossy.

The almond extract is my secret weapon in this easy sugar cookie recipe. Just a tiny amount elevates the flavor profile without making the cookies taste like almond.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage can develop too much gluten, resulting in tough cookies instead of tender ones.

The dough should come together easily and feel soft but not sticky. If it seems too wet, add an additional tablespoon of flour. If it seems too dry, add a teaspoon of milk.

Step 6: Shape the Cookies

Place the remaining ¼ cup of sugar in a small bowl. Using a cookie scoop or tablespoons, portion the dough into 2-tablespoon balls. Roll each ball in the sugar until completely coated.

Place the sugar-coated dough balls on your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Step 7: Bake to Soft-Centered Perfection

Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden while the centers still look slightly underbaked. This is the secret to creating that perfect classic sugar cookie texture—they’ll continue cooking slightly as they cool.

For even baking, rotate your cookie sheets halfway through the baking time, especially if your oven has hot spots.

Step 8: Cool Properly

Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This brief resting period helps them set up without breaking.

The cookies will look puffy when they first come out of the oven but will flatten slightly as they cool, creating those characteristic crinkles on top.

Even with an easy sugar cookie recipe, things can sometimes go awry. Here’s how to solve the most common issues:

Cookies Spreading Too Much

If your cookies are spreading too thin during baking, your butter might be too warm. Chill the dough for 30 minutes before shaping and baking. Also, make sure your baking sheets are completely cool before placing a new batch of dough on them.

Cookies Not Spreading Enough

If your cookies stay in balls and don’t flatten, try gently pressing them down with the bottom of a glass before baking. Your oven temperature might also be too high, so consider using an oven thermometer to check accuracy.

Cookies Browning Too Quickly

If the edges are browning before the centers are done, your oven temperature might be too high. Try reducing it by 25 degrees. You can also place your baking sheet on a higher rack in the oven.

Once you’ve mastered the basic classic sugar cookie recipe, try these tasty variations:

Lemon Sugar Cookies

Add 1 tablespoon of fresh lemon zest and substitute 1 teaspoon of lemon juice for the almond extract. Roll in a mixture of sugar and additional lemon zest for extra zing.

Cinnamon Sugar Cookies

Mix 2 teaspoons of ground cinnamon into the sugar used for rolling the cookies. For an extra spicy kick, add ½ teaspoon of cinnamon to the dough as well.

Funfetti Sugar Cookies

Fold ⅓ cup of colorful sprinkles into the dough just before shaping for a festive twist on this easy sugar cookie recipe.

Brown Butter Sugar Cookies

Brown the butter before using it in the recipe for a nutty, caramelized flavor that takes these cookies to a whole new level. Just be sure to let the brown butter solidify back to room temperature before creaming it with sugar.

Make-Ahead and Storage Tips for Fresh Cookies Anytime

These classic sugar cookies keep beautifully, making them perfect for advance preparation:

Storing Baked Cookies

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To maintain maximum softness, place a slice of bread in the container—the cookies will absorb moisture from the bread, keeping them soft longer.

The unbaked dough freezes beautifully for up to 3 months. Roll the dough into balls, coat with sugar, and place on a baking sheet in the freezer until solid. Transfer to a freezer bag, and when you’re ready to bake, just add 1-2 minutes to the baking time—no need to thaw!

Freezing Baked Cookies

Baked cookies can be frozen for up to 2 months. Place completely cooled cookies in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature for about an hour before serving.

Decorating Your Classic Sugar Cookies

While these cookies are delicious plain, they also provide a perfect canvas for decorating:

Simple Glaze

Mix 1 cup of powdered sugar with 1-2 tablespoons of milk and ½ teaspoon of vanilla extract for a simple glaze. Drizzle over cooled cookies and add sprinkles if desired.

Royal Icing

For more elaborate decorations, make a batch of royal icing using meringue powder. This creates a hard finish perfect for detailed designs.

Sandwich Cookies

Turn your classic sugar cookies into sandwich cookies by spreading a thin layer of buttercream, Nutella, or fruit jam between two cookies.

After testing countless variations, I’ve found that what makes this particular recipe special is the perfect balance of ingredients. Many classic sugar cookie recipes use either too much flour (resulting in dry, crumbly cookies) or too much butter (causing excessive spreading).

This recipe strikes the ideal balance, creating cookies that:

Hold their shape while baking without being too firm
Have a tender, soft center with slightly crisp edges
Maintain their freshness for days when stored properly
Work equally well as a drop cookie or a rolled and cut cookie

The touch of almond extract also adds an elusive flavor that makes people ask, “What’s in these cookies?” without being able to pinpoint the exact ingredient.

Frequently Asked Questions About Classic Sugar Cookies

Can I make these classic sugar cookies without a mixer?

Yes! While a mixer makes the process easier, you can cream the butter and sugar by hand with a wooden spoon. Just be prepared for a good arm workout, and make sure to cream the butter and sugar thoroughly for the best texture.

Why did my sugar cookies turn out hard instead of soft?

The most common reason for hard sugar cookies is overbaking. Remember that cookies continue to bake slightly on the hot cookie sheet even after you remove them from the oven. Take them out when the edges are just beginning to turn golden but the centers still look slightly underbaked.

Yes, but omit the additional salt in the recipe. The flavor might be slightly different, but they’ll still be delicious.

How can I make sure my cookies all bake evenly?

Using a cookie scoop ensures uniform sizing, which helps with even baking. Also, rotate your baking sheets halfway through baking, and bake only one sheet at a time in the center of your oven for the most consistent results.

Absolutely! The dough can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months. Let refrigerated dough sit at room temperature for about 30 minutes before shaping and baking.

What’s the secret to getting the sugar coating to stick well?

Roll the dough balls while they’re still slightly warm from handling. The heat from your hands makes the surface slightly tacky, which helps the sugar adhere better.

Your Turn to Bake!

I’d love to hear how this classic sugar cookie recipe works for you! Drop a comment below with your results or any questions you might have. If you try any of the variations, share your favorite—I’m always looking for new twists on this beloved classic.

Don’t forget to tag me in your social media posts if you share photos of your cookies. There’s nothing I enjoy more than seeing how these recipes come to life in your kitchens!

Happy baking, friends. May your cookies be soft, your edges perfectly crisp, and your kitchen filled with the irresistible aroma of vanilla and butter.

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Classic Sugar Cookie Recipe

issabella

Easy, buttery sugar cookies that hold their shape perfectly for decorating. Ideal for cut-out cookies with crisp edges and soft centers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Course Dessert

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

2 3/4 cups 344g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup 226g unsalted butter (softened)
1 1/2 cups 300g granulated sugar
1 large egg
1 teaspoon vanilla extract

Instructions

Whisk dry ingredients: Combine flour, baking powder, and salt in a bowl.
Cream butter/sugar: Beat butter and sugar until light/fluffy (3-4 mins).
Add wet ingredients: Mix in egg and vanilla until combined.
Combine: Gradually add dry ingredients to wet mixture.
Chill dough: Divide dough in half, flatten into discs, wrap in plastic, and refrigerate ≥1 hour.
Preheat oven: 350°F (175°C). Line baking sheets with parchment.
Roll and cut: Roll dough to 1/4″ thickness on floured surface. Cut into shapes.
Bake: 10-12 minutes until edges are lightly golden.
Cool: Let rest on baking sheet 5 mins before transferring to wire rack.

Notes

Chilling is essential: Prevents spreading and ensures clean shapes
Decorating: Cool completely before icing/frosting
Storage: Airtight container at room temp (1 week) or freeze dough (3 months)
Thickness tip: Roll evenly for consistent baking
Avoid browning: Bake until edges are just golden for soft centers
Flour dusting: Prevents sticking but use sparingly

Keyword cut-out cookies, sugar cookies

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The Magic Behind a Perfect Classic Sugar Cookie