Sugar cookies are a classic, simple treat made from flour, butter, sugar, and eggs, rolled thin and baked until the edges are just golden. This recipe delivers a crisp-yet-tender cookie that holds its shape well for decorating, and the nutrition facts below are calculated for both a single cookie and a full batch so you know exactly what you’re serving. Whether you’re baking for a holiday or just because, these cookies are reliably buttery and sweet without being overly rich.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, plus more for rolling
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg (50 g), room temperature
- 2 tsp vanilla extract
- Optional: 1/4 cup (50 g) sanding sugar or sprinkles for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides.
- Add the egg and vanilla, and beat until combined, about 30 seconds.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. The dough will be soft but not sticky.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is essential for easy rolling and to prevent spreading.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disc to 1/4-inch (6 mm) thickness. Cut into desired shapes and place on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
- If using, sprinkle the tops with sanding sugar before baking.
- Bake for 8-10 minutes, until the edges are lightly golden. The centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough thoroughly: Do not skip the chilling step. If the dough is warm, the cookies will spread and lose their shape. You can also chill the cut-out cookies on the baking sheet for 10 minutes before baking for extra crisp edges.
- Flour your rolling surface lightly: Too much flour makes the cookies tough. Use just enough to prevent sticking, and re-flour as needed.
- Check early: Ovens vary, so start checking at 8 minutes. Cookies are done when the edges are set and lightly browned; they will firm up as they cool.
- For softer cookies: Bake for 7-8 minutes and underbake slightly. For crunchier cookies, bake the full 10 minutes and let them cool completely on the sheet.
Serving Suggestions
Serve these sugar cookies with a glass of cold milk, hot coffee, or tea. They are perfect for decorating with royal icing or buttercream for holidays, birthdays, or any celebration. You can also sandwich them with a thin layer of jam or chocolate ganache for a more indulgent treat.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough along with the sugar. Replace the vanilla with 1 teaspoon of lemon extract.
- Almond Sugar Cookies: Substitute 1/2 teaspoon of almond extract for the vanilla, and top with sliced almonds before baking.
- Chocolate Sugar Cookies: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) of unsweetened cocoa powder. Sift the cocoa with the flour.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the dry ingredients.
Storage and Reheating
Store baked sugar cookies in an airtight container at room temperature for up to 1 week. They also freeze well: layer between sheets of parchment in a freezer-safe container for up to 3 months. To refresh, place them in a 300°F (150°C) oven for 3-5 minutes. Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw overnight in the refrigerator before rolling.
Frequently Asked Questions
How many calories are in a sugar cookie?
One cookie from this recipe (using the stated ingredients, without optional topping) contains approximately 150 calories. The full batch of 24 cookies totals about 3,600 calories.
Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon. Salted butter contains about 1/4 teaspoon of salt per stick, so adjust to avoid overly salty cookies.
Why did my cookies spread too much?
This usually happens if the dough was not chilled enough, or if the baking sheet was warm from a previous batch. Make sure to chill the dough for at least 1 hour and use cool, lined baking sheets.
Can I make this dough ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just wrap it tightly in plastic wrap and then in foil. Thaw overnight in the fridge before rolling.
How do I get perfectly even cookies?
Roll the dough to an even thickness using rolling pin rings or guide sticks. Also, rotate the baking sheet halfway through baking for even browning.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture. The cookies will be slightly less tender.
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