How to Make Sugar Cookies

Easy Sugar Cookies: Simple, Soft, and Delicious

Sugar cookies hold a special place in the world of baking. Their crisp edges, chewy centers, and delicate flavor make them a favorite in any kitchen, whether you bake every weekend or just once a year for holidays. If you want an easy sugar cookies recipe that balances simplicity with unbeatable taste and texture, you’re in the right place. This guide walks you through each step, shares the science behind great cookies, and helps you make perfect soft sugar cookies every time.

Why Make Sugar Cookies?

Sugar cookies have a timeless quality. They use everyday baking staples, so you can make them without a special trip to the store. Their mild sweetness lets them shine, either plain or dressed up with icing and sprinkles. They’re convenient, easy to customize for every season, and sturdy enough to decorate. Plus, few things feel as cozy as walking into a kitchen scented with warm vanilla and butter.

Ingredients for Easy Sugar Cookies

Great sugar cookies start with straightforward ingredients. Each has a unique role:

All-purpose flour: Forms the structural base. All-purpose works best for a tender yet sturdy cookie.
Baking soda and baking powder: Ensure a lift that gives cookies their soft, slightly puffy centers without becoming cakey or dense.
Unsalted butter (room temperature): Adds richness, promotes spreading, and improves flavor.
Granulated sugar: Provides sweetness and contributes to that classic sugar cookie crunch.
Large egg + extra yolk: The whole egg binds the dough and provides moisture, while an extra yolk adds chewiness.
Vanilla extract: Enhances the cookie’s delicate flavor profile. Use pure vanilla for the best results.
(Optional) Brown sugar: Swapping in two tablespoons can bring extra chewiness.

Pro Tip: Let your butter soften at room temperature. You should be able to press it gently and leave a slight indent, but it shouldn’t be melty.

Step-by-Step: How To Make Sugar Cookies

Follow these steps for consistent, crowd-pleasing sugar cookies every time:

1. Prepare Your Equipment and Oven

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or use non-stick sheets for easy cleanup.

2. Mix Dry Ingredients

In a bowl, whisk together:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

Set aside.

3. Cream Butter and Sugar

In a large bowl, use a mixer to beat together:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar

Beat until the mixture looks light and fluffy. This step aerates the dough and gives your cookies a soft texture.

4. Incorporate Eggs and Vanilla

Beat in:

1 large egg
1 extra egg yolk
2 teaspoons vanilla extract

Mix until smooth. If using a stand mixer, scrape the sides of the bowl to ensure even mixing.

5. Combine Dry and Wet Ingredients

Gradually add your dry ingredients to the butter mixture. Mix at low speed or by hand until just combined. The dough should look soft and not sticky. Avoid overmixing; this can cause tough cookies.

6. Roll Dough and Coat with Sugar

Scoop out tablespoon-sized amounts of dough. Roll each ball between your palms until smooth.

Coat each dough ball by rolling it in a shallow bowl filled with granulated sugar. This adds a subtle crunch and a sparkling finish.

7. Bake

Place dough balls at least 2 inches apart on prepared baking sheets.

Bake for 8 to 10 minutes, or until the edges are just set and barely golden. The centers may look slightly underbaked, but they’ll firm up as they cool.

8. Cool

Let cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Troubleshooting Common Issues

Sugar cookies might seem simple, but subtle mistakes can affect your results. Here’s how to avoid common pitfalls:

Problem	Solution
Flat, greasy cookies	Butter too warm; chill dough for 20 minutes before baking.
Tough or dense	Overmixed dough or too much flour; mix only until combined.
Pale, dry cookies	Overbaked; remove from oven when edges are barely golden.
Spreading too much	Cookie sheets too hot; cool them between batches.

Tips for Perfect Sugar Cookies

Use Fresh Ingredients: Fresh baking powder and soda help cookies rise properly.
Test Oven Temperature: Ovens vary; use an oven thermometer to ensure accuracy.
Don’t Crowd the Pan: Cookies need space to spread evenly.
Chill the Dough: For thicker, rounder cookies, chill dough for 20-30 minutes before baking.
Sift the Dry Ingredients: Sifting after measuring eliminates lumps for a finer crumb.
Add a Touch of Brown Sugar: For extra chew, swap a few tablespoons of white sugar with brown sugar.

How to Decorate Sugar Cookies

Although these cookies are delightful plain, decorating adds fun and flair:

Decorating Ideas

Simple Sugar Coating: Roll in colored sugars before baking for easy holiday cookies.
Glaze or Royal Icing: Mix powdered sugar and a few drops of milk or lemon juice for a quick glaze. For crisp designs, try royal icing and let your creativity shine.
Sprinkles and Nonpareils: Add before baking, or press gently into soft icing afterward.
Chocolate Dip: Dip cooled cookies halfway in melted chocolate and let set on parchment.
Edible Glitter: For a festive touch, dust with edible glitter after icing.

If you’d like to decorate with kids, set up a topping bar—small bowls of sprinkles, candy, and colored sugars make it interactive.

Note: Because this recipe yields soft cookies, cutting them into shapes is best left to sturdy, rolled sugar cookie dough. These drop cookies are best left round.

Storing and Freezing Sugar Cookies

Storing

Place fully cooled sugar cookies in an airtight container.
Store at room temperature for up to 7 days.
If stacking, separate layers with parchment paper (especially if frosted).

Freezing Baked Cookies

Cool cookies completely.
Place in a single layer in an airtight container, with parchment between layers.
Freeze for up to 1 month.
Thaw at room temperature before serving.

Freezing Cookie Dough

Shape dough into balls and arrange on a baking sheet.
Freeze until solid, then transfer dough balls to a resealable freezer bag.
Bake from frozen, adding 1-2 minutes to the regular baking time.

Recipe Variations

Sugar cookies adapt well to flavor twists. Here are a few ideas:

Lemon Sugar Cookies: Add the zest of one lemon to the dough and swap half the vanilla for lemon extract.
Spiced Sugar Cookies: Mix in a pinch of cinnamon or nutmeg for warmth.
Almond Sugar Cookies: Swap half the vanilla extract for pure almond extract.

Experiment with natural extracts, citrus zests, or a dusting of nutmeg to tailor the flavor to your taste.

Frequently Asked Questions

Can I use margarine or oil instead of butter?

Unsalted butter gives sugar cookies their signature flavor and structure. Margarine can work, but the cookies may turn out softer or spread more. Oils are not recommended for classic sugar cookies.

Why do my cookies look puffy and not flat?

Chilling the dough, using fresh leaveners, and not overworking the dough can result in a thicker, softer cookie. If you prefer flatter cookies, bake immediately after mixing.

Can I halve or double the recipe?

Absolutely. Just adjust ingredient amounts and keep an eye on the baking time, especially if making larger cookies.

Once you master this easy sugar cookies recipe, you’ll have a go-to treat for every occasion. They come together quickly, require no special equipment, and lend themselves easily to all sorts of creative decoration and flavor combinations. Whether you like them plain, iced, or sprinkled with sugar, these soft and chewy sugar cookies will find a permanent place in your baking repertoire.

How to Make Sugar Cookies
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