These soft, buttery sugar cookies are the ultimate classic treat—simple, sweet, and melt-in-your-mouth delicious. With perfectly crisp edges and a tender, pillowy center, this is hands down the best sugar cookie recipe you’ll ever make. Ideal for any occasion, they’re easy to whip up and hard to resist.
Why You’ll Love This Recipe
This sugar cookie recipe delivers bakery-quality results without any fuss. You’ll love how soft and chewy the cookies turn out, thanks to a generous amount of butter and just the right balance of flour and sugar. No chilling is required, so you can go from mixing to baking in under 30 minutes. Whether you enjoy them plain, rolled in sugar, or decorated for the holidays, they’re sure to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour, measured then sifted
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 ½ cups (3 sticks) unsalted butter, softened
1 ½ cups granulated sugar, plus extra for rolling
2 large eggs
1 tablespoon pure vanilla extract
Directions
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Preheat your oven to 375°F and line several baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In the bowl of a stand mixer or using a hand mixer, cream together the softened butter and granulated sugar on high speed for 3–5 minutes until light and fluffy.
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Reduce the mixer speed to low and add in the eggs and vanilla extract. Scrape down the bowl to ensure everything is well combined.
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Slowly add the flour mixture to the wet ingredients with the mixer on low. Mix until just combined, scraping the bowl and mixing again for 30 seconds.
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Pour some extra granulated sugar into a small bowl for rolling.
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Scoop out the dough and roll into 1-inch balls. Lightly roll each dough ball in the sugar to coat, then place them 2 inches apart on the prepared baking sheets.
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Flatten each dough ball using the bottom of a drinking glass until they are ⅓ to ½ inch thick.
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Bake for 9–11 minutes, or until the edges are just golden and the centers look barely set.
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Allow the cookies to cool completely on the baking sheets before removing.
Servings and timing
Servings: 45 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
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Decorated Cookies: Add colored sugar before baking, or decorate with icing once cooled for a festive touch.
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Lemon Twist: Add 1 teaspoon of lemon zest to the dough for a citrusy variation.
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Almond Flavor: Substitute ½ teaspoon of vanilla extract with almond extract for a nutty flavor.
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Sprinkle Sugar Cookies: Roll the dough balls in sprinkles instead of sugar for a fun, colorful version.
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Gluten-Free: Use a 1:1 gluten-free baking flour to make them gluten-free.
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Cinnamon Sugar: Mix cinnamon with the rolling sugar for a snickerdoodle-style cookie.
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Chocolate-Dipped: Once cooled, dip half of each cookie in melted chocolate and let them set.
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Frosted Sugar Cookies: Top with buttercream frosting and festive sprinkles after baking.
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Vegan Version: Use plant-based butter and egg substitutes such as flax eggs to make them dairy- and egg-free.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving. No reheating is necessary unless you prefer them slightly warm.
FAQs
Why are my sugar cookies hard instead of soft?
Overbaking or using too much flour can make them hard. Be sure to remove the cookies when the centers are just set.
Do I need to chill the dough?
No, this recipe does not require chilling, which makes it quicker and easier.
Can I roll out this dough and use cookie cutters?
This particular recipe is designed for drop cookies. For cut-out sugar cookies, use a firmer dough recipe.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to avoid over-salting.
How do I make the cookies thicker?
Use slightly more flour or avoid pressing the dough balls too flat before baking.
Can I freeze the cookie dough?
Yes, scoop into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen with an added minute or two.
What’s the best sugar for rolling?
Regular granulated sugar works perfectly, but you can use coarse or colored sugar for a decorative effect.
Why did my cookies spread too much?
This could be due to overly soft or melted butter. Make sure the butter is softened, not melted.
Can I add mix-ins like chocolate chips?
You can, but it changes the texture. Keep them minimal (½ cup or less) to retain the soft sugar cookie consistency.
Are these cookies good for decorating?
Yes, once cooled, they hold up well to icing or frosting without crumbling.
Conclusion
If you’re looking for the ultimate soft sugar cookie recipe, this is it. With their delicate crumb, buttery flavor, and hint of vanilla, these cookies are a timeless favorite. Perfect for the holidays, celebrations, or everyday snacking, they’re easy to make and even easier to love. Whether you enjoy them plain or dressed up, these sugar cookies are sure to become a go-to in your baking repertoire.
Print
Sugar Cookie
- Total Time: 30 minutes
- Yield: 45 cookies
- Diet: Vegetarian
Description
Hands down, the best soft sugar cookie recipe we’ve ever tested! These cookies are light, buttery, and perfectly sweet — a classic treat everyone will love.
Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and sugar together on high speed until light and fluffy, about 3–5 minutes.
- Reduce mixer speed to low and add eggs and vanilla extract. Scrape down the sides of the bowl and mix until fully combined.
- With mixer on low, gradually add the dry flour mixture to the wet ingredients. Scrape the bowl and beat again for 30 seconds to fully incorporate.
- Place extra granulated sugar in a small bowl. Scoop dough and roll into 1-inch balls. Roll each dough ball in the sugar to coat.
- Place cookies 2 inches apart on prepared baking sheets. Use the bottom of a drinking glass to gently press each ball to 1/3–1/2 inch thick.
- Bake for 9–11 minutes, or until the edges are just beginning to turn golden and the centers are barely set.
- Allow cookies to cool completely on the baking sheets before serving or storing.
Notes
- Don’t skip the 3–5 minute creaming step — it ensures the cookies turn out light and soft.
- Use a glass bottom to flatten cookies for even baking and shape.
- These cookies are perfect for decorating once cooled.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
