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Easy Sugar Cookie Recipe

This Sugar Cookie Recipe is perfectly chewy, deliciously flavored, and can be ready in just about 20 minutes! 

Close up of three cookies laying on a plate with a bite taken out of one.

Everyone needs a go-to recipe for the two classic cookies: Chocolate Chip Cookies and Sugar Cookies. I’m here to help! 

Sugar Cookies are the ultimate recipe to keep up your sleeve. Whether you need a base sugar cookie recipe to expand on OR you just want to whip up a quick and classic dessert, this recipe is perfect! Learn the tips and tricks to make the most delicious cookie by reading this article! 

Serve this on a dessert table alongside Fudgy Brownies, Caramel Rice Krispie Treats, and White Wedding Cupcakes for a classic and delicious dessert experience! 

Why Make this Recipe? 

  1. Quick Assembly: Cookies that need to chill aren’t my favorite, which is why this recipe is a no chill recipe! You can start, bake and eat these sugar cookies all within 30 minutes! 
  2. Simple Ingredients: You won’t find any ingredients on this list that are hard to find! In fact, you might be able to make these Sugar Cookies with what you have in your kitchen right now. 
  3. Classic Recipe: Experimenting with different cookie recipes, like these Lucky Charms Sugar Cookies or Butterscotch Chocolate Chip Cookies, is always so much fun. But sometimes you need a simple and classic recipe to always return back to. This Classic Sugar Cookie Recipe is just that!

What Do I Need to Make this Recipe?

Ingredients 

Ingredients shown are used to prepare easy sugar cookies.
  1. Butter: I use unsalted butter so that I can control the amount of salt in the recipe. If you are using salted butter, adjust the salt in the recipe accordingly. Softened butter should be at an internal temperature of 68-72 degrees Fahrenheit. 
  2. Granulated Sugar: To mix into the cookie dough and also to roll the cookie dough balls in! 
  3. Vanilla Extract: I use two teaspoons because I love a strong vanilla taste. You can lower the vanilla extract amount or add a bit of almond extract if you prefer. 
  4. All Purpose Flour: You can substitute this out for 1:1 Gluten Free flour if necessary. Use the scoop and level method to measure the flour properly. 
  5. Baking Powder and Baking Soda: We use both baking powder and baking soda in this recipe to get the right texture, taste, spread, and browning in the cookie. 

Tools 

  1. Stand Mixer: With a paddle attachment. You can also use an electric hand mixer and a mixing bowl if desired. 
  2. Cookie Scoop: The cook time on these recipes is for small cookies, about 1 tablespoon worth of dough. You can use a small #60 cookie scoop to get this size. You can also increase the cookie size but will also need to increase the baking time. 

How to Make this Recipe

Step 1: Make the Cookie Dough 

Butter and sugar added to a Kitchenaid mixer bowl to make sugar cookies.
Creamed butter and sugar in a Kitchenaid mixer to prepare sugar cookies.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. 

In a mixing bowl, use an electric hand mixer (or a stand mixer with a paddle attachment) to cream together the softened butter and granulated sugar until light and fluffy. 

Add in the egg and vanilla extract and beat again until combined. Do not overmix.

Add in the all-purpose flour, baking powder, baking soda, and salt. Mix by hand until a soft dough forms. 

Step 2: Roll and Bake

Scoops of sugar cookies added to a parchment paper covered baking sheet.

Scoop out the dough into 1 Tbsp balls (using a #60 cookie scoop) and roll the balls in additional granulated sugar. 

Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes or until the edges are set and the tops are slightly puffed. 

Once they are done baking, allow the sugar cookies to cool on the cookie sheet for about 5 minutes before removing them to a cooling rack and cooling the rest of the way. Enjoy! 

Expert Tips 

Hand holding up a sugar cookie showing a bite missing in front of a plate full of more sugar cookies.
  • You do not have to roll the sugar cookies in granulated sugar if you do not want a slightly crunchy exterior. 
  • Add about ¼ – ½ tsp of almond extract to this recipe for an almond taste if you prefer. 
  • Don’t over bake these sugar cookies! If you want your cookies to be soft and pillowy, remove them from the oven about 1-2 minutes before they look finished. 

Recipe FAQs

Many freshly baked easy sugar cookies laying together  next to a plate of sugar cookies with a cookie scoop laying next to them.
How to Store Leftovers

These cookies are best eaten fresh, but they will last in an airtight container at room temperature for up to 5 days, though the more days that pass, the crunchier they may be. 

If you want to keep your cookies soft, place a slice of bread in the airtight container to absorb any moisture! 

Freezing Cookies

You can freeze these cookies for a longer shelf life if desired. To do so, simply allow the cookies to cool completely at room temperature, then put them in a resealable bag in the freezer for up to 3 months. Make sure to remove the cookies from the freeze about 20 minutes before you want to eat them to allow them time to thaw.

How to Achieve a Perfectly Round Cookie

Remove the cookies from the oven and use the back of a spoon to press the edges of the sugar cookies into a circle while they are still hot! This will ensure beautiful sugar cookies. 

Did you enjoy this Easy Sugar Cookie Recipe? If so, make sure to check out these other recipes I picked out just for you: 

Easy Sugar Cookie Recipe

This Sugar Cookie Recipe is perfectly chewy, deliciously flavored, and can be ready in just about 20 minutes!
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Course: Dessert
Cuisine: American
Keyword: sugar cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24
Calories: 91kcal

Equipment

  • Stand Mixer
  • Cookie scoop

Ingredients

  • ½ cup unsalted butter, 1 stick, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • Additional granulated sugar for rolling

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, use an electric hand mixer (or a stand mixer with a paddle attachment) to cream together the 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
  • Add in the 1 egg and 2 tsp vanilla extract and beat again until combined. Do not overmix.
  • Add in the 1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Mix by hand until a soft dough forms.
  • Scoop out the dough into 1 Tbsp balls (using a #60 cookie scoop) and roll the balls in additional granulated sugar.
  • Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes or until the edges are set and the tops are slightly puffed.
  • Once they are done baking, allow the cookies to cool on the cookie sheet for about 5 minutes before removing them to a cooling rack and cooling the rest of the way. Enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Butter: I use unsalted butter so that I can control the amount of salt in the recipe. If you are using salted butter, adjust the salt in the recipe accordingly. Softened butter should be at an internal temperature of 68-72 degrees Fahrenheit.
  • Granulated Sugar: To mix into the cookie dough and also to roll the cookie dough balls in!
  • Vanilla Extract: I use two teaspoons because I love a strong vanilla taste. You can lower the vanilla extract amount or add a bit of almond extract if you prefer.
  • All Purpose Flour: You can substitute this out for 1:1 Gluten Free flour if necessary. Use the scoop and level method to measure the flour properly.
  • Baking Powder and Baking Soda: We use both baking powder and baking soda in this recipe to get the right texture, taste, spread, and browning in the cookie.
  • You do not have to roll the sugar cookies in granulated sugar if you do not want a slightly crunchy exterior.
  • Add about ¼ – ½ tsp of almond extract to this recipe for an almond taste if you prefer.
  • Don’t over bake these cookies! If you want your cookies to be soft and pillowy, remove them from the oven about 1-2 minutes before they look finished.

Nutrition

Serving: 1serving | Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 27mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.4mg
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