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Do You Need a Foolproof Sugar Cookie Recipe?
Let me tell you, this Sugar Cookies recipe is the one I reach for whenever I want a dependable, delicious, and easy cookie that always impresses. Whether you’re baking for the holidays, a birthday, or just because it’s Tuesday, these cookies are soft, buttery, and endlessly customizable. You can keep them simple or go all out with decorations. They’re a classic for a reason, and now they’re yours to master.
Want Sugar Cookies That Actually Taste as Good as They Look?
We’ve all had sugar cookies that looked cute but tasted… bland. Not these. These are full of flavor, with hints of vanilla and almond, a perfectly crisp edge, and a soft center that melts in your mouth. They hold their shape beautifully in the oven, making them ideal for cookie cutters, but what really makes them special is the texture. Not too crumbly, never dry, and just the right amount of sweet.
Wondering How to Make the Dough?
Here’s what I do: I start with softened butter and sugar, beaten just enough to bring everything together without overmixing. Then I add in a room-temperature egg, vanilla, and a splash of almond extract for a little extra flavor depth. The flour and salt go in last, and before you know it, the dough is ready. A short chill in the fridge helps it roll out smoothly and keeps your shapes looking sharp in the oven.
Need a Cookie You Can Make Ahead?
This dough was made for busy schedules. You can chill it overnight or even freeze it for a few weeks. When I’m prepping for a party or gifting tins of cookies, I always make a big batch in advance. You can even freeze cut-out shapes, then bake them straight from frozen with just a couple of extra minutes in the oven. The baked cookies stay fresh for days, so they’re perfect for planning ahead
Looking to Get Creative in the Kitchen?
Sugar Cookies are a blank canvas for creativity. You can sprinkle them with sanding sugar before baking, or decorate with royal icing or buttercream once they’ve cooled. Want to change up the flavor? Try adding citrus zest, cinnamon, or swapping in a different extract. I love making themed batches for different seasons, hearts for Valentine’s Day, trees at Christmas, pumpkins for fall.
If you’re baking with kids, let them go wild with cookie cutters and sprinkles. It’s a simple way to create delicious memories.
Sugar Cookies
Ingredients
- 115 Grams Unsalted butter at room temperature (½ cup)
- 200 Grams Granulated sugar 1 cup
- 1 Large Egg at room temperature
- 1½ Teaspoons Vanilla extract
- ¼ Teaspoon Almond extract
- 220 Grams All-purpose flour 1¾ cups
- ½ Teaspoon Sea Salt
Instructions
- In a stand mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium speed until just combined (about a minute).115 Grams Unsalted butter, 200 Grams Granulated sugar
- Add the egg, vanilla extract, and almond extract. Beat for another minute, until the mixture is smooth and creamy.1 Large Egg, 1½ Teaspoons Vanilla extract, ¼ Teaspoon Almond extract
- Scrape down the sides of the bowl. Add the flour and salt, and mix on low speed until a dough forms and no streaks of flour remain.220 Grams All-purpose flour, ½ Teaspoon Sea Salt
- Shape the dough into a flat oval or disc. Wrap it in plastic wrap and refrigerate for at least 1 hour (or overnight for more flavor and easier handling).
- Preheat the oven to 175°C (350°F) and line 2 baking sheets with parchment paper.
- Lightly flour your work surface. Roll out the chilled dough to about 6 mm (¼ inch) thick. Cut into desired shapes using cookie cutters, and gently place them onto the baking sheets, leaving a bit of space between each one.
- If you'd like to decorate with colored sugar, sprinkle it on before baking.
- Bake for 8–12 minutes depending on the size: 8 minutes for mini cookies, 10 for medium, and up to 12 for large. The edges should be just turning golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting or enjoying as-is.
Notes
- For best results, use room-temperature butter and eggs.
- Avoid overmixing the dough to keep the cookies tender.
- Dough can be made ahead and chilled overnight or frozen for up to 2 months.
- To freeze: cut and freeze unbaked cookies in a single layer, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
- Finished cookies stay fresh in an airtight container at room temperature for up to 1 week.
Nutrition
Ready to Try Something New?
Once you’ve nailed this Sugar Cookies recipe, there’s a whole world of baking waiting for you. I recommend trying our amazingly easy chocolate chip cookies, spiced gingerbread men, or lemon drizzle sugar cookies for more seasonal treats. And don’t forget to visit our social media channels, we’re always sharing new baking inspiration, kitchen tips, and behind-the-scenes peeks at what we’re cooking up.
