Sugar Cookie Recipe You’ll Want to Bake All Year Round

Last Updated on November 27, 2025 by Souhail

There’s just something magical about a classic sugar cookie. The moment I smell vanilla and butter wafting from the oven, I’m instantly transported to childhood holiday baking marathons with my grandma, flour dusted on our noses and Christmas music in the background. This sugar cookie recipe is the one I always go back to—it’s simple, reliable, and always a hit, whether I’m making Halloween pumpkins, Christmas trees, or hearts for Valentine’s Day.

But honestly, sugar cookies aren’t just for holidays. These buttery beauties are perfect for bake sales, birthdays, or simply because it’s Tuesday and you deserve a cookie. What makes this recipe so special? The cookies hold their shape beautifully (so important for cut-outs!), have just the right amount of sweetness, and are soft in the center with lightly crisp edges. Plus, they’re a dream to decorate—frosting, sprinkles, royal icing, you name it.

Whether you’re a seasoned baker or just getting started, this sugar cookie recipe is going to become a staple in your kitchen. Ready to fall in love with baking all over again?

Why These Sugar Cookies Work So Darn Well

If you’ve ever tried making sugar cookies only to end up with puffy blobs or rock-hard disks, I feel your pain. I’ve tested so many recipes over the years, and this one? This is the one. Here’s why it totally works—and why it deserves a spot in your go-to baking rotation.

• No Chill Time Needed (Unless You Want To): That’s right! These cookies roll out beautifully right after mixing, so you can be cutting out stars and hearts in minutes. But if you do want to chill the dough, it makes them even easier to work with for intricate shapes.
• They Hold Their Shape: Thanks to the perfect balance of flour, butter, and sugar, these cookies won’t spread into blobs. Say hello to crisp outlines and sharp edges—perfect for decorating!
• Soft Center, Crisp Edges: The dream combo. These sugar cookies are tender and buttery in the middle, with just the right golden crunch on the edge.
• Flavor That Isn’t Boring: A touch of almond extract (optional but amazing) takes the flavor from standard to wow. You can also use citrus zest for a fun twist, kind of like these orange fish cookies.
• Endlessly Customizable: Whether you want to go full-on with royal icing, keep it simple with sprinkles, or leave them naked (they’re that good!), these cookies adapt to any occasion.

Want to Make Them Gluten-Free or Vegan?

Totally doable! Here’s how to tweak this recipe:

• Gluten-Free: Swap in a 1:1 gluten-free baking flour. I’ve had great results with Bob’s Red Mill.
• Vegan: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins). The texture is slightly more delicate but still delicious.
• Low Sugar Option: You can reduce the sugar by ¼ cup without losing too much structure or sweetness, especially if you’re frosting them.

These sugar cookies are basically your blank canvas for every baking whim—simple enough for a Tuesday, special enough for the holidays.

How To Make Sugar Cookie Recipe

Sugar Cookie Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

140

kcal

A classic, buttery sugar cookie recipe that’s soft in the center, lightly crisp on the edges, and perfect for decorating or eating plain.

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Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1.5 tsp vanilla extract

• 0.5 tsp almond extract (optional)

• 2.75 cups all-purpose flour

• 1 tsp baking powder

• 0.5 tsp salt

Directions

• Start by creaming your butter and sugar. It’s important to do this for at least 2–3 minutes until the mixture is light and fluffy. This step aerates the dough and gives you that soft, melt-in-your-mouth texture.
• Next, add in the egg, vanilla, and almond extract (if you’re using it). The almond extract adds an irresistible bakery-style note, but if you’re going classic, feel free to skip it.
• In a separate bowl, whisk together your dry ingredients: flour, baking powder, and salt. Slowly add this to your wet mixture, mixing just until combined. You should have a soft, slightly tacky dough that holds together well.
• Now comes the fun part—rolling and cutting! Lightly flour your surface and roll the dough to about ¼ inch thick. Use your favorite cookie cutters to punch out shapes and place them on a lined baking sheet.
• Bake at 350°F for 8–10 minutes. You want the edges just barely golden. Don’t wait for them to brown or they’ll lose that soft interior.
• Let them cool completely before decorating—or not! These cookies are absolutely divine even without frosting.

Notes

• For the best texture, use room temperature butter—not melted.
• The dough can be made ahead and stored in the fridge for up to 3 days.
• If decorating with royal icing, let cookies cool completely and dry at least 6 hours before stacking.
• You can freeze baked cookies (or raw dough) for up to 3 months.
• Almond extract adds depth but can be replaced with extra vanilla or other extracts like lemon or coconut.
• Use cookie cutters with clean edges for best shape definition.

Nutrition Facts

• Calories: 140kcal
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 80mg
• Carbohydrates: 17g
• Fiber: 0.3g
• Sugar: 8g
• Protein: 1.5g

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My Best Tips for Sugar Cookie Success

Over the years (and way too many batches of cookies), I’ve picked up some golden rules for sugar cookie greatness. Want cookies that roll smooth, bake even, and taste incredible? Here’s what I’ve learned:

• Room Temp Butter is Key: Not too soft, not too cold. You want your butter to hold its shape but cream smoothly. Think: press-your-finger-in-and-it-leaves-a-dent kind of soft.
• Don’t Overmix: Once you add the flour, mix just until it’s combined. Overmixing develops gluten, which means tougher cookies.
• Flour Your Surface, Not Your Dough: To avoid drying out the dough, lightly flour your rolling surface and rolling pin instead of kneading flour into the dough.
• Even Thickness is Everything: Aim for ¼ inch thick. Too thin, and they’ll crisp up too much. Too thick, and they may stay doughy. I love using rolling pin rings or guides to keep it consistent.
• Rotate the Pan: Halfway through baking, rotate the baking sheet for even browning, especially if your oven has hot spots (mine definitely does).
• Cool Before Decorating: This might sound obvious, but it’s worth saying—let those cookies cool completely before icing or the frosting will melt right off.

By following these tips, you’ll bake up a batch of sugar cookies that are bakery-worthy and 100% Instagrammable.

Fun Twists and Variations on Classic Sugar Cookies

While the classic sugar cookie is iconic for a reason, sometimes it’s fun to mix things up—whether it’s to match a seasonal vibe or try a flavor twist that makes your tastebuds dance. Here are some deliciously creative ways to take this base recipe and give it your own spin:

1. Lemon Sugar Cookies

Add 1 tablespoon of lemon zest and ½ teaspoon of lemon extract to the dough. This version brings a bright citrus zing that’s perfect for spring and summer. Pair them with a lemon glaze or a light dusting of powdered sugar.

2. Chocolate Dipped Sugar Cookies

After baking and cooling, dip half the cookie into melted dark or white chocolate. Let the chocolate set on parchment paper. Bonus: sprinkle crushed candy canes, chopped nuts, or freeze-dried berries on the chocolate before it sets for extra flair.

3. Cinnamon Sugar Crinkle Cookies

Roll your dough balls in a cinnamon-sugar mixture before baking. You’ll get a snickerdoodle vibe with a sugar cookie soul—soft, chewy, and warmly spiced. Great for fall, especially alongside pumpkin chocolate chip cookies.

4. Sprinkle Party Cookies

Before baking, press rainbow sprinkles gently into the tops of your cut-out shapes. These are always a hit with kids and make fantastic birthday cookies.

5. Almond Sugar Cookies

Replace the vanilla extract with almond extract for a deeper, nuttier flavor. Top with a light almond glaze and toasted slivered almonds.

6. Chocolate Chip Sugar Cookies

Fold ½ cup mini chocolate chips into the dough for a fusion between your favorite sugar and chocolate chip cookie. It’s unexpected, but so good—kind of like what you’d get with chocolate mint cookies minus the mint.

How to Serve These Sugar Cookies Like a Pro

One of my favorite things about sugar cookies is how versatile they are. You can dress them up or keep them simple, and they’re always a treat. Here are some serving ideas to sweeten the experience:

• Decorated for the Holidays: Use royal icing and piping tips to create intricate designs for Christmas, Halloween, or Easter. Kids love helping with this part!
• With Coffee or Tea: Their gentle sweetness makes them the perfect companion to an afternoon latte or herbal tea.
• Cookie Sandwiches: Spread a layer of buttercream or jam between two cookies. Raspberry jam is especially lovely, and you could even try it with homemade fruit spreads like the ones you’d use for peanut butter fudge.
• Gift-Worthy Treats: Stack a few cookies, tie with a ribbon, and you’ve got a sweet little homemade gift that beats anything store-bought.
• As a Dessert Board Addition: Mix these with chocolate cookies, pumpkin cookies, and candies for a colorful cookie platter that screams celebration.

How to Store and Reheat (Yes, Even Cookies)

Sugar cookies are surprisingly easy to store—and yes, you can reheat them if you want that warm, fresh-baked feel.

• Storing: Keep cookies in an airtight container at room temperature for up to 5 days. If decorated with icing, let them dry fully before stacking with parchment in between.
• Freezing (Unbaked): Roll out the dough, cut out shapes, and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the time.
• Freezing (Baked): Freeze fully cooled cookies in a single layer, then store in a freezer-safe container. Thaw at room temp.
• Reheating: For that warm-from-the-oven texture, pop them in a 300°F oven for 3–5 minutes. Just enough to make your kitchen smell amazing again.

Creative Uses for Leftover Sugar Cookies (If You Have Any!)

Honestly, I rarely have leftovers with these, but on the off chance you do—or you overbaked a few trays during a holiday blitz—here’s how to give them new life:

• Sugar Cookie Crust: Crush them up and use them as a buttery crust for cheesecake or pie. Just mix with melted butter and press into a pan.
• Cookie Trifle: Layer broken cookie pieces with whipped cream and berries for an easy, no-bake dessert. Bonus points for drizzling with chocolate or caramel sauce.
• Ice Cream Topping: Crumble over vanilla or caramel ice cream for texture and sweetness.
• DIY Cookie Butter: Blend cookies in a food processor with a splash of milk and a bit of coconut oil or butter until it forms a creamy cookie spread. It’s ridiculously good on toast or apple slices.

Frequently Asked Questions About Sugar Cookies

Wrapping It Up with a Sweet Goodbye

I hope this sugar cookie recipe finds its way into your baking routine and becomes one of those “forever recipes” you pass along. It’s dependable, fun, and absolutely delicious—just like the best baking memories should be.

If you loved this one, you might also want to try the cozy pumpkin chocolate chip cookies or these cute orange fish cookies. Either way, happy baking!

And hey—if you try this recipe, I’d love to see what you create. Snap a photo, tag me on social media, or drop a comment below. Let’s make this a cookie-loving community!