Easy Sugar Cookies
If you have ever dreamed of baking cookies that taste like they came straight from a bakery, this easy sugar cookie recipe is exactly what you need. Soft, buttery, and loaded with classic vanilla flavor, these cookies come together in about 30 minutes with ingredients you probably already have on hand. No chilling required, just a simple dough that yields perfectly tender cookies every single time. Versatile for plain enjoyment, rolling in colored sugar, or frosting for any occasion.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheets - at least 2
- Parchment paper
- Measuring cups and spoons
- Cookie scoop - 2-tablespoon size recommended
- Spatula or rubber scraper
- Wire cooling rack
- Whisk
Ingredients
- 1 cup unsalted butter - 226 g, softened to room temperature
- 3/4 cup granulated sugar - 150 g
- 1 large egg - at room temperature
- 1 teaspoon pure vanilla extract - 5 ml
- 2 1/2 cups all-purpose flour - 312 g
- 1 teaspoon baking powder - 4 g
- 1/4 teaspoon salt - 1.5 g
- 1/4 cup sprinkles or colored sugar - about 50 g, optional for topping
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
- Add egg and vanilla extract. Beat on medium speed for 30-60 seconds until smooth. Scrape down the bowl.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet on low speed until just combined. Do not overmix. Dough will be soft.
- Use a 2-tablespoon cookie scoop to portion dough into balls. Roll in sprinkles or colored sugar if desired. Place 2 inches apart on prepared sheets.
- Bake for 9-11 minutes until edges are barely golden and centers still look slightly soft. Rotate pans halfway if baking two sheets.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overbaking; cookies should look slightly underdone in the center as they firm up while cooling.
- Measure flour by spooning into the cup and leveling off to prevent dry cookies.
- Butter must be properly softened to room temperature for best creaming and texture.
- Do not overmix after adding flour to keep cookies tender rather than tough.
- Store unfrosted cookies in an airtight container at room temperature up to 4-5 days; add a slice of bread to keep them soft.
- Freeze baked unfrosted cookies up to 2-3 months or freeze dough balls for up to 2 months and bake from frozen.
- Variations: Add 1/4 tsp almond extract, lemon zest, or roll in cinnamon sugar before baking.
- Use high-quality vanilla extract for the best flavor.
- Dough can be made ahead and refrigerated up to 24 hours; let sit at room temp before scooping.