This sugar cookie recipe is a UK favourite for good reason: it produces beautifully soft, buttery biscuits with a delicate vanilla flavour and a crisp, sparkly sugar edge. Unlike some American-style sugar cookies that are rolled and cut, this version is a drop-and-flatten cookie that bakes up thick and chewy, making it perfect for everyday treats, lunchboxes, or a simple afternoon tea. It uses everyday UK store-cupboard ingredients and comes together in minutes, with no chilling required.
Ingredients
- 250 g (1 cup + 2 tbsp) unsalted butter, softened
- 200 g (1 cup) caster sugar, plus extra for rolling
- 1 large egg (about 50 g), at room temperature
- 2 tsp vanilla extract
- 350 g (2 ¾ cups) plain flour (all-purpose)
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 180°C (350°F). Line two large baking trays with baking parchment.
- In a large mixing bowl, beat the softened butter and caster sugar together with an electric hand mixer (or a wooden spoon) until light and fluffy, about 2–3 minutes. The mixture should look pale and creamy.
- Beat in the egg and vanilla extract until fully combined. The mixture may look slightly curdled at this point – that’s fine, it will come together when you add the flour.
- In a separate bowl, whisk together the plain flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Do not overmix; stop as soon as no streaks of flour remain. The dough will be soft but not sticky.
- Place about 3–4 tablespoons of extra caster sugar in a small bowl. Using a tablespoon or a small cookie scoop, scoop out heaped tablespoons of dough (about 25 g each) and roll them into balls. Roll each ball in the sugar to coat evenly.
- Place the sugar-coated balls onto the prepared baking trays, spacing them about 5 cm (2 inches) apart. Use the bottom of a glass or the palm of your hand to gently flatten each ball to about 1 cm (½ inch) thick. The cookies will spread a little, so leave room between them.
- Bake one tray at a time in the centre of the oven for 9–11 minutes, until the edges are just set and very lightly golden. The centres will look pale and slightly underdone – that’s perfect, they’ll continue to set as they cool.
- Remove the tray from the oven and let the cookies cool on the tray for 5 minutes. They will be very soft at this stage, so don’t try to move them immediately. After 5 minutes, transfer them to a wire rack to cool completely. Repeat with the remaining tray.
Tips
- Butter temperature: Make sure your butter is properly softened – it should be at room temperature, not melted. If you’re short on time, cut the butter into small cubes and microwave in 5-second bursts until soft but not liquid.
- Don’t overbake: The key to soft sugar cookies is taking them out when they look slightly underdone in the middle. They will firm up as they cool. Overbaking will give you crisp, hard biscuits.
- Consistent sizing: Use a cookie scoop or a measuring tablespoon to ensure all cookies are the same size. This helps them bake evenly.
- Substitution: If you only have salted butter, reduce the added salt to ¼ teaspoon. For a dairy-free version, use a good-quality block margarine (not spreadable) – the texture will be slightly different but still delicious.
Serving Suggestions
These sugar cookies are wonderful on their own with a glass of cold milk or a cup of tea. They also make a great base for ice cream sandwiches – simply sandwich a scoop of vanilla ice cream between two cookies and roll the edges in sprinkles. For a festive twist, drizzle them with a simple icing made from icing sugar and a little water, or dip half of each cookie in melted chocolate.
Variations
- Lemon Sugar Cookies: Add the zest of one lemon to the butter and sugar in step 2, and replace the vanilla extract with 1 teaspoon of lemon extract.
- Chocolate Chip Sugar Cookies: Fold in 150 g (1 cup) of chocolate chips or chopped chocolate after the flour is incorporated.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the dry ingredients.
- Gluten-Free: Swap the plain flour for a gluten-free plain flour blend that contains xanthan gum. The texture will be slightly more crumbly, but they’ll still be delicious.
Storage and Reheating
Store the baked cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy. You can also freeze the unbaked dough balls (coated in sugar) on a baking tray until solid, then transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time. Baked cookies can be frozen in an airtight container for up to 2 months – thaw at room temperature for about 30 minutes. To refresh slightly stale cookies, pop them in a 150°C (300°F) oven for 3–4 minutes – they’ll soften up again.
Frequently Asked Questions
Can I use self-raising flour instead of plain flour? Yes, you can, but omit the baking powder. Self-raising flour already contains leavening agents, so using both would make the cookies spread too much and become cakey.
Why did my cookies spread too much? This usually happens if the butter was too soft or melted, or if the dough was overmixed. Make sure your butter is softened but not liquid, and mix just until the flour is incorporated. Chilling the dough for 30 minutes before baking can also help if your kitchen is warm.
Can I make the dough ahead of time? Absolutely. You can make the dough, wrap it in cling film, and refrigerate for up to 3 days. When ready to bake, let it sit at room temperature for 10 minutes to soften slightly, then roll and bake as directed.
How do I know when they’re done? The edges should be lightly golden and the centres should look pale and slightly puffed. If you gently press the centre, it should feel soft but not raw. Remember, they’ll continue to set on the tray.
Can I use margarine instead of butter? Yes, but the flavour and texture will be slightly different. Use a block margarine (at least 70% fat) for best results, and avoid spreadable margarines, which contain water and can make the cookies spread too much.
My cookies came out hard – what went wrong? Overbaking is the most common culprit. Next time, reduce the baking time by a minute or two. Also, make sure you’re measuring your flour correctly – spoon it into the cup and level it off, don’t scoop directly from the bag, as that packs in extra flour and makes the dough dry.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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