Perfect Sugar Cookie Recipe is really just that- PERFECT. These sugar cookies come together quickly with only 6 ingredients; butter, sugar, egg, vanilla, flour and baking powder. The cookies keep shape while baking, are soft and chewy, plus there is NO chilling! This Sugar Cookie recipe is PERFECTION!
Sugar Cookie Recipe
Everyone needs a good staple sugar cookie recipe. Trust me, this is THEE sugar cookie recipe for you!
Sugar Cookies are my husband’s favorite, I have been making them for years! I’ve tweaked this recipe little by little until it became absolute perfection.. I haven’t messed with this recipe the past 3 years now because it is THAT good.
Even better news? This is 100% beginner friendly. It is nearly impossible to mess this recipe up! It is so forgiving!
Ingredients in Sugar Cookies
- 1 cup butter (I usually just use salted butter, because that is what I always keep on hand!)
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 3 cups all purpose flour
- 2 tsp baking powder
Yes, that is it!! Only 6 ingredients that I bet you have on hand right now!
How Sugar Cookies are Made
Making your sugar cookie dough is so simple. First, I’d recommend using a stand mixer if you have one. If not, an electric hand mixer will work, too.
The first step is to cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy! Next, scrape sides and add in your egg and vanilla. Finally, add in your flour and baking powder.
The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! If it does’t come together, you can add water to the dough 1 tsp at a time. The dough should be the same consistency as play-doh. If it is too dry, add some water. If it is too wet, add some flour. This dough is SO forgiving.
How Thick to Roll and Cut Sugar Cookies
For this recipe, what you cut is what you get. (Hallelujah, right?) They will not spread, they will not rise. If the cookies are smaller, I will roll a little thinner, about 1/4 of an inch. If I am making large, 4-inch round cookies (like pictured here) I roll them out closer to 1/2 inch thick.
How to make Soft Sugar Cookies
The key to making soft sugar cookies is this- do not over bake them! This recipe will yield a very soft and chewy cookie as long as they are not over baked. Keep a close eye on the cookies, you’ll want to pull them out of the oven when the tops are no longer glossy and they have puffed up. If you wait until the edges start turning golden brown, they are overcooked!
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
What Frosting should I use on my Sugar Cookies?
I always, always, always frost my sugar cookies with a crusting vanilla buttercream. This cookie will hold up to Royal Icing if that is what you prefer to use. I like buttercream because, to me, it tastes better and it is so much faster and easier!
How to Decorate Sugar Cookies
Decorating sugar cookies is the best part! This is really where they take on personality. Sometimes I just frost them, sometimes I add sprinkles. Pretty piped flowers happen a lot, too. Sometimes I go really overboard, though. Like on holidays. Holidays are meant for overboard cookies, right?
Check out some fun holiday inspired sugar cookie decorations below!
How to store Sugar Cookies
Store un-frosted sugar cookies in an air tight container until ready to frost. They can be stacked and just placed in a zip top bag. If you want to store frosted sugar cookies just overnight until you are ready to serve them, I usually just leave them on my counter and put plastic wrap over the cookies and try to seal it onto the counter.
For ‘long-term’ storing, store in an air tight container, preferably without stacking, for 3-4 days.
Can I freeze Sugar Cookies?
Yes. My sister freezes her sugar cookies all the time! They never last that long at my house. 😉 She freezes them with the frosting on in separate zip top bags and then let’s them sit on the counter for 15 or so minutes before eating.
The Best Sugar Cookie Recipe
Here is a little recap of why this recipe is the recipe you need. Why it is, indeed, perfect and the best!
- The dough is super simple. Now that I have the recipe memorized, I can throw the dough together in 5 minutes flat.
- NO CHILLING THE DOUGH. I can’t be the only one who never has patience for dough chilling.. right?
- You want a horse sugar cookie? After these bake, you’ll still have a horse cookie. Not some lumpy unicorn looking thing. 😉 These cookies keep their shape!
- Soft, soft, soft, soft, SOFT. Oh, and chewy.
- They are still sturdy, even though they are soft & chewy.
- The cookies are an amazing base for some serious frosting work. Here is my absolute favorite Sugar Cookie Frosting Recipe!
More Cookie Recipes to enjoy!
- Cookies made with Brownie Mix
- Oatmeal Chocolate Chip Cookie Recipe
- Chocolate Cookies with Cheesecake Frosting
- Raspberry Lemonade Sugar Cookies
- Swig Sugar Cookies
- Sprinkle Sugar Cookies
- Raspberry Cheesecake Cookies
- Christmas Sugar Cookies
- Halloween Sugar Cookies
- Twix Cookies
- Pumpkin Chocolate Chip Cookies
- All Cookie Recipes
- All Dessert Recipes
Perfect Sugar Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 3 cups flour
- 2 tsp baking powder
- 1 batch Sugar Cookie Frosting
Instructions
- Preheat oven to 350°.
- Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
- Scrape sides and add in vanilla and egg. Mix until combined.
- Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
- Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
- Use cookie cutters and cut out desired shapes. Transfer the cookies to a silicone lined cookie sheet.
- Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
- Frost with Sugar Cookie Frosting and Enjoy!
Notes
Nutrition
Karli Bitner
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Sophie says
Does it matter whether you use salted or unsalted butter?
Karli Bitner says
I usually use salted!
Kat says
If you use unsalted, I’d add teaspoon salt
Elly says
Helppp. Im so confused about the oven temperature? Is it fan forced, and what temperature?
Karli Bitner says
Hi Elly- In the first step of the instructions it states to preheat your oven to 350°. I hope this helps.
Kendell says
This is now the 5th time I have used this recipe! LOVE! I have topped them with royal icing and with fondant and I get so many compliments from looks and definitely taste! I even enjoy just eating them with no icing at all.
Thankyou for this recipe! My go to!
Karli Bitner says
Kendell- I am so happy to hear that you love this recipe as much as I do!! Send me some pictures of your cookies next time, I’d love to see!!
Arielle D says
I made this tonight with my 3 girls(1, 4, and 7). We had so much fun making them and they came out perfect!!
Karli Bitner says
I am so happy to hear this, Arielle! My kids always love making these cookies with me, too.
Shantell Jelinek says
We made these with my pre schoolers for dinosaur week. They kept the perfect dinosaur shape and the children were amazed with them. They then got to put their own icing on. So delicious.
Karli Bitner says
I am sure those kiddos had a blast!! I would love to see a picture, how cute!! 🙂
Heather says
how long do these stay fresh? Can i make Them a few days in advance for a party?
Karli Bitner says
Hi Heather! I actually like them best on day 2! I often make the cookies 1 or 2 days in advance, store them in an air tight container or zip top bag and then frost them the night before the event. Hope this helps!
kate says
Hi Karli
if the cookies spread is this because if too much butter? as i followed and measured to the recipe but found that they did spread
Karli Bitner says
Hi Kate! Great question, The cookies spread if the dough doesn’t have enough flour. The recipe as written is perfect for where I live, but if you live in a more humid environment, you may need to add in a little more flour. Next time, I’d add in a few extra tbsp of flour. The dough is very forgiving, so if you accidentally add too much, you can counter balance the flour with a little water. Look for the texture of play-doh! Hope this helps!
Rae says
Hi Karli!
I love this recipe. However, I’m having a hard time determining if they’re done or just chewy/soft. I rolled roughly 1/2 inch thick for 4 inch cookies. I doubled the baking time because they just didn’t seem done.I also had a few bubbles pop up. Any tips or advice is greatly appreciated!
Karli Bitner says
Hi Rae! The cookies will be done when the tops of the cookies have puffed up and they are not glossy/doughy looking in the center of the cookie. Different thicknesses and dimensions of cookies will have varying cook times. And the bubbles popping up is a result from having an air pocket in the cookie dough, to remedy this problem, make sure you knead the dough really well prior to rolling out and make sure there isn’t any loose flour in the dough (on the outsides it is fine, but if it is inside of the dough, it will create air pockets). I hope this helps!
Heidi Arnot says
Hi karli, roughly how many cookies do you get from this recipe?
Thanks,
Heidi
Karli Bitner says
Hi Heidi! It really depends on the size and shape of the cookie cutter you are planning on using. I can get about 3 dozen 3 inch circle cookies out of one batch. Hope this helps!
Tiffany Jordan says
Do I pack the flour into the measuring cup? I’m new to baking. 🙂
Karli Bitner says
Hi Tiffany! When measuring the flour, you’ll want aerate the flour in your bag/container by moving it around a bit prior to measuring so it isn’t packed together. Then you’ll gently scoop until the measuring cup is overflowing with flour, then you can take the back side of a butter knife to level off your measurement. I hope this helps!!
Tiffany says
Awesome! Thank you SO much for your help! 🍪
Darby says
How many cookies does this recipe make?
Karli Bitner says
Hi Darby- it really depends on the size and shape of the cookie cutter you are planning on using. I can get a few dozen 3 inch circle cookies out of one batch.
Krystle Carkson says
Amazing recipe!
I’m making a layered cookie cake for a baby shower and they came up amazing and so simple!
Karli Bitner says
So cute!! I’d love to see a photo if you have one! 🙂 you can email me at [email protected] if you’d like. You rock!
wilhelmina says
These cookies are great for cut outs! I am having so much fun with this recipe!
Karli Bitner says
I am so glad you are enjoying this recipe! Keep on baking! 🙂
Taylor says
These are the perfect sugar cookies to decorate! So soft and delicious!
Karli Bitner says
Thanks, Taylor! ❤️
Alli says
These sugar cookies look PERFECT for icing! I can’t wait to try them this holiday season.
Karli Bitner says
They are the best, aren’t they?? Thanks for the comment and stars! ❤️
Trudy says
yummy! I made them Gluten Free (i used bob”s GF flour) and added a little orange zest.
Karli Bitner says
Yum! I am so happy to hear that the recipe works well with Gluten Free flour!
Caroline says
Great recipe! In my opinion, simple is the best 🙂 I noticed though that when I sift my flour I get less than the recommended 3 cups (compared to just fluffed flour). I did get the play dough consistency but I find them still a little bit soft. Do you sift your flour or just fluff by transferring with a spoon?
Karli Bitner says
Hi Caroline- I just usually fluff by transferring with a spoon. Different climates and humidity levels may make it so more or less flour is needed. If you feel like your cookies need a little extra flour feel free to add it next time to adjust the recipe to your liking. 🙂 Hope this helps!
Alexandria says
I am going to need to make cookies this week, and I just found the recipe I’ll be using!! These look incredible and so so easy. Can’t wait to try them!
Karli Bitner says
I hope you love them Alexandria! ❤️
Cheryl says
This is the third time ive used this recioe and i havent used a nother one since trying this one. Question. Can u freeze this dough so i can make the cookies later
Karli Bitner says
Hi Cheryl- Yes, you can. Just allow the cookie dough to come to room temperature before rolling and cutting. You may need to add a little more water while kneading the dough after freezing, that tends to dry the dough out just a bit. Hope this helps!