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Close-up view of easy sugar cookies stacked on a cooling rack highlighting the smooth cookie surface, delicate crumb, and buttery homemade texture.

Easy Sugar Cookies Recipe

Easy Sugar Cookies Recipe
These easy sugar cookies bake into soft, buttery cookies with lightly crisp edges and a tender center. The dough is simple to prepare and ideal for rolling, cutting into shapes, and decorating with icing or sprinkles for holidays and celebrations.
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Prep Time 25 minutes
Cook Time 10 minutes
Resting/Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rolling Pin
  • Cookie cutters
  • Parchment paper
  • Baking sheets
  • Cooling rack

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, and kosher salt until evenly combined. Set aside.
  2. In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium speed for about 2 minutes until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract until fully combined.
  4. Reduce mixer speed to low and gradually add the flour mixture to the butter mixture. Mix until a smooth dough forms and no flour streaks remain.
  5. Divide the dough into two portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 375°F and line baking sheets with parchment paper.
  7. Roll one dough disk on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut shapes and place cookies 2 inches apart on prepared baking sheets.
  8. Refrigerate the cut cookies on the baking sheet for 5–10 minutes to help maintain their shape during baking.
  9. Bake cookies for 8–10 minutes, rotating the baking sheet halfway through baking, until the edges begin to turn lightly golden.
  10. Allow cookies to cool on the baking sheet briefly, then transfer them to a cooling rack and cool completely before decorating or storing.

Notes

  • Always use softened butter rather than melted butter to maintain the correct cookie structure.
  • Properly creaming the butter and sugar helps create a lighter cookie texture.
  • Chilling the dough is essential to prevent spreading and maintain clean cookie shapes.
  • If dough becomes too soft while rolling, place it back in the refrigerator for several minutes.
  • Roll the dough evenly to about 1/4 inch thickness so cookies bake at the same rate.
  • Avoid adding too much flour during rolling as it can dry out the cookies.
  • Slightly underbake cookies to keep them soft; they will continue to firm up as they cool.
  • Use parchment paper to prevent sticking and to ensure even baking.
  • Store cookies in an airtight container at room temperature to maintain softness.
  • Dough can be frozen for future baking; thaw overnight in the refrigerator before rolling.
  • Allow cookies to cool completely before decorating with icing or frosting.
Nutrition Information (Estimated Per Serving)
  • Calories: 170
  • Carbohydrates: 20 g
  • Protein: 2 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Sugar: 10 g
  • Fiber: 0.5 g
  • Sodium: 60 mg
  • Cholesterol: 35 mg