Sometimes you just need a sugar cookie, and you need it now. Not in three hours after the dough has chilled. Not after a complicated rolling and cutting session. Just a soft, buttery, perfectly sweet cookie that comes together quickly and tastes absolutely delicious.
These easy sugar cookies are exactly that. They require no chill time, no fancy equipment, and they come out perfectly every single time—soft and tender in the middle with just a hint of golden crispness around the edges.
They’re sturdy enough for decorating with royal icing, but honestly, they’re so good you’ll want to eat them plain, straight off the baking sheet. Let me show you how to make your new favorite sugar cookie.
Ingredients
Yields about 24-30 cookies (depending on size).
For the Sugar Cookies:
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar, plus more for rolling
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons milk or heavy cream
For the Simple Glaze (Optional):
- 1 ½ cups (180g) powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles for decorating
Step-by-Step Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
4. Add Wet Ingredients:
- Add the egg and vanilla extract, and beat until well combined. Scrape down the sides again.
- Beat in the milk or heavy cream until incorporated.
5. Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix. The dough should be soft but not sticky.
6. Shape the Cookies:
- Place about ½ cup of granulated sugar in a shallow bowl for rolling.
- Scoop tablespoon-sized portions of dough (about 1.5 tablespoons) and roll into balls.
- Roll each ball in the granulated sugar until coated, then place on the prepared baking sheets, spacing about 2 inches apart.
- For slightly thicker cookies, gently press down with the bottom of a glass or leave as balls for a more domed cookie.
7. Bake:
- Bake for 10-12 minutes, until the edges are just set and lightly golden. The centers will still look soft and slightly underdone—that’s perfect.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Decorate (Optional):
- If making the glaze, whisk together powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk a few drops at a time until you reach a thick but drizzle-able consistency.
- Drizzle over cooled cookies or dip the tops, then add sprinkles immediately before the glaze sets.
Summary
Prep Time: 15 minutes | Bake Time: 10-12 minutes | Total Time: 25-27 minutes
Yield: 24-30 cookies
Difficulty: Super Easy
Storage and Make-Ahead Tips
How to Store:
Store undecorated sugar cookies in an airtight container at room temperature for up to 1 week. Glazed or iced cookies should be stored in a single layer or with parchment between layers to prevent sticking.
Can You Freeze the Dough?
Absolutely! This dough freezes beautifully. Shape into balls, place on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Freezing Baked Cookies:
Baked and undecorated cookies freeze well for up to 3 months. Place in a freezer-safe container with parchment between layers. Thaw at room temperature before decorating.
Make-Ahead for Holidays:
This recipe is perfect for holiday baking marathons. Make multiple batches of dough ahead of time, refrigerate for up to 3 days, or freeze for longer storage. Bake fresh when you’re ready.
