Classic Sugar Cookies Recipe

Updated Oct. 10, 2023

Recipe Metadata

• Total Time: 35 minutes active prep/cook time + at least 1 hour chilling (up to 24 hours)

• Prep Time: 5 minutes (active)

• Cook Time: 30 minutes (active) + chilling

• Difficulty: Beginner

Ingredients

• 1½ cups (180g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon kosher salt (e.g., Diamond Crystal)

• ½ cup (113g) unsalted butter, softened to room temperature (1 stick)

• ½ cup (100g) granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

Preparation

Step 1: Dry Ingredient Mixing

In a medium bowl, sift the all-purpose flour, baking powder, and kosher salt together. Whisk thoroughly to combine and aerate the mixture, ensuring even distribution of leavening agents and preventing lumps. Set aside.

Step 2: Creaming Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat on medium-high speed for 2–3 minutes, scraping down the bowl sides with a spatula halfway through, until the mixture is light, fluffy, and pale in color (this traps air for a tender texture).

Reduce the mixer speed to medium, then add the room-temperature egg and vanilla extract. Beat for 30 seconds, stopping to scrape the bowl again, until fully incorporated. For hand-mixing: Use an electric hand mixer on medium speed for 2–3 minutes, then add egg and vanilla, mixing on low for 30 seconds.

Step 3: Combining and Chilling

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—do not overmix to avoid tough cookies. Finish by hand with a wooden spoon to ensure any remaining flour at the bottom of the bowl is incorporated.

Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour (preferably 1–2 hours) to relax the gluten. Chilling ensures easier handling and results in tender cookies. For longer storage, chill up to 24 hours.

Step 4: Oven and Baking Sheet Prep

Preheat the oven to 350°F (175°C). Position one rack in the top third and another in the bottom third of the oven for even heat distribution. Line two large baking sheets with parchment paper (silicone mats are optional for non-stick results).

Step 5: Shaping the Dough

Remove the chilled dough from the refrigerator. Using a 1-tbsp cookie scoop (or measuring spoon), portion out 1 heaping tablespoon (≈25g) of dough. Roll each portion into a smooth ball (dampen hands slightly to prevent sticking) and arrange on the prepared baking sheets, spacing the balls 3 inches apart.

Gently press each ball into a 2-inch round using the palm of your hand (or the bottom of a flat-bottomed glass for even thickness). Avoid excessive pressure to keep the cookies tender.

Step 6: Baking and Cooling

Bake for 8–10 minutes, rotating the baking sheets halfway through and switching the top/bottom rack positions at the midpoint. The edges and undersides should be lightly golden, while the centers remain soft and puffed (this ensures a “chewy yet tender” texture).

Remove the sheets from the oven and let cookies rest for 5 minutes on the baking sheets. Transfer to a wire cooling rack to cool completely (≈15–20 minutes).

Step 7: Storing the Cookies

Once cool, store cookies in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to 1 week or freeze for 3 months (thaw at room temperature before serving).

Pro Tips & Variations

Alternative Method: Log-Shaped Dough (for Uniform Slices)

For consistent baking (especially for cut-outs), shape the chilled dough into a 1-inch diameter log (≈12 inches long). Wrap tightly in plastic wrap, refrigerate for 1 hour, then slice into ¼–½-inch thick rounds (no rolling, pressing, or flattening needed). Bake as directed.

Bonus: Slice the log into ⅛-inch rounds, bake, then sandwich with chocolate ganache for decadent sugar cookie sandwiches.

Flavor Enhancements

• Citrus Twist: Add ¼ teaspoon of grated orange zest (from 1 small orange) to the dough in Step 2 for a bright, zesty aroma.

• Chocolate Sugar Cookies: Substitute 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder in the dry ingredients.

Community Feedback

• “Perfect for Christmas Cut-Outs”: The log-slicing method works exceptionally well for traditional cookie cutters—roll, chill, slice, and press designs into the dough.

• “Light and Fluffy Texture”: The recipe’s balance of butter and sugar creates a tender crumb; no adjustments needed for the classic version.

• “Thin Sandwiches with Ganache”: Slice the dough log into very thin rounds (⅛-inch), bake until golden, then sandwich with dark chocolate ganache for an elegant dessert.

Texture Adjustment

If the dough is too crumbly, add 1–2 tablespoons of milk/cream to moisten. If overly sticky, dust hands with a touch of flour. For richer sweetness, add 2 extra tablespoons of granulated sugar to the dough (adjust to taste).

Decorating Ideas

For whimsical treats: After flattening dough, sprinkle sugar crystals/colored sprinkles on one side. Bake, then immediately press candy eyes, mini marshmallows, or food coloring-dipped toothpick lips onto warm cookies to create characters.

Enjoy these timeless sugar cookies, perfect for holidays, tea time, or simple indulgence!