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
- Microwave Omelet - July 1, 2020
- Banana Cream Cheesecake - June 24, 2020
- Loaded Potato Skins - June 22, 2020
Leone Botha says
Hey, just wanted to find out. Can i use brown sugar instead of white sugar?
Karli Bitner says
Hi Leone, they won’t be true sugar cookies if brown sugar is used instead of granulated sugar. While the cookies may taste okay, I am not sure if they would hold their shape while baking.
Anna Johnson says
What type of flour do you use?
Karli Bitner says
Hi Anna, I just use regular all Purpose Flour.
Karen White says
Hi! These look amazing! How many do they make??
Karli Bitner says
Hi Karen, this really depends on how thick you roll the dough and how large of a cookie cutter you are using. I can usually get about 2 dozen cookies out of one batch.
Emily Doris says
Seriously the best, and easiest, sugar cookie recipe I’ve ever made! I tend to find the simpler the recipe the easier it is to screw up- but these came out perfectly! So delicious and fluffy 🙂 I added a pinch of salt and 1 tbs of water to get the dough to a workable consistency. Can’t wait to make these again!!
Karli Bitner says
Great job Emily! I love the simple recipes as well. I am happy that they worked out well for you! Keep up the great work.
Linda says
Hello! Are you using unsalted or salted butter for this recipe?
Karli Bitner says
Thanks for the question Linda, I am using salted butter. Happy baking!
Linda says
Thanks so much for your response! Can’t wait to try. 🙂
Amanda says
Seriously the BEST sugar cookies recipe I’ve ever tried!!! The dough was so easy to work with and they tasted good. It was even easy for the kids to make these cookies. Thank you!
Karli Bitner says
I am so happy to hear this, Amanda!! Thanks for taking the time to come back and comment!
Katie says
This was so yummy and easy. I switched the vanilla for almond because were more of a almond family. It’s the perfect combinaction of soft but hard enough to move without being super gentle.
Karli Bitner says
You perfectly described these cookies! Soft but hard enough o move without having to be gentle! Love it! I am so glad you enjoyed the cookies and that you took the liberty to switch up the extract to your family’s liking! 🙂
Kay Stinson says
Can you color this recipe?
Karli Bitner says
Yes, the dough will color great!
Anne says
Very delicious … the dough was so easy to handle .. my two year old rolled and cut out the dough❤️… great day spent with my daughter … 😊
Karli Bitner says
Precious!! You are a great Momma! I’m so glad this recipe was a success for you!
Karen says
I made these for my son’s graduation reception and they were a big hit. I think everyone liked the cookies over the cake. I know next time to double the batch. I will definitely keep this recipe in my collection.
Karli Bitner says
Hi Karen! I am so glad they were a hit for the graduation! 🙂 I hope all is well in your part of the world!