These classic sugar cookies bake up with lightly crisp edges and soft, buttery centers. The dough uses familiar pantry ingredients, chills for easier shaping, and works for a simple afternoon bake or a holiday cookie tray. Follow the visual cues below for cookies that spread evenly without turning dry.
At a glance: 20 minutes active prep · 1 hour chilling · about 20 minutes baking in two batches · 24 cookies. The nutrition estimate below is for one cookie and can vary with ingredient brands and portion size.
Why these classic sugar cookies work
Softened butter creams smoothly with sugar, while a short chill firms the dough so the cookies hold their shape. Baking powder gives a gentle lift; pulling the cookies when their edges are set and their centers still look soft keeps the texture tender as they cool. A small amount of almond extract is optional and adds a bakery-style aroma without overpowering the vanilla.
Ingredient notes
- Flour: Measure 312 g with a scale, or spoon flour into a cup and level it. Scooping directly can pack in too much and make cookies dry.
- Butter: Use unsalted butter softened until it yields to a gentle press but is not shiny or melted.
- Egg: A room-temperature egg blends more evenly into the creamed butter.
- Rolling sugar: The extra sugar is optional; it gives the outside a delicate sparkle and slight crunch.
How to make them
Whisk the flour, baking powder, and salt together first so the leavener is distributed. In a separate bowl, beat the softened butter and sugar for 2 to 3 minutes, until creamy and a little lighter. Mix in the egg and extracts, scraping the bowl once so no butter remains at the bottom.
Add the dry mixture on low speed and stop as soon as no flour streaks remain. Cover and chill the dough for 1 hour. Heat the oven to 350°F (175°C), line two baking sheets, and scoop 24 portions of roughly 1½ tablespoons each. Leave about 2 inches between them. Bake one sheet at a time for 9 to 11 minutes; the edges should look set, the bottoms pale golden, and the centers still soft. Cool on the sheet for 5 minutes before transferring to a rack. Because the trays bake sequentially, allow about 18 to 22 minutes total oven time.
Helpful baking tips
- Chill the dough before portioning. If your kitchen is warm and the dough becomes sticky, return it to the refrigerator for 10 to 15 minutes.
- Use a light-colored baking sheet and parchment for more even browning. Dark pans can brown the bottoms faster.
- Let the first tray guide your timing: ovens and cookie-scoop sizes vary, so check near the 9-minute mark.
- For a simple variation, press a few sprinkles onto each dough ball before baking. For more chocolate baking, try our easy chocolate cake; for another fruit-forward bake, see our homemade blueberry muffins.
Storage and make-ahead
Keep cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies, well wrapped, for up to 2 months; thaw at room temperature. You can also refrigerate the covered dough overnight. Let it sit for several minutes if it is too firm to scoop, then bake as directed.
Estimated nutrition per cookie
Approximate values for 1 of 24 cookies; calculated from the listed ingredients and not a laboratory analysis.
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 19 g |
| Protein | 2 g |
| Total fat | 10 g |
| Saturated fat | 6 g |
| Fiber | <1 g |
| Total sugars | 9 g |
| Sodium | 95 mg |
Frequently asked questions
Can I skip chilling? Chilling helps control spread and makes the dough easier to handle, so it is recommended. Can I make the dough ahead? Yes. Cover and refrigerate overnight; let it soften slightly before scooping. How do I know they are done? Look for set edges and pale-golden bottoms while the centers remain soft; they finish setting as they cool.
Classic Sugar Cookies Recipe
Classic Sugar Cookies
Ingredients
Method
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and 1 cup sugar until creamy and lighter in color, about 2 to 3 minutes. Beat in the egg, vanilla, and almond extract, if using.
- Mix the dry ingredients into the butter mixture on low just until no dry streaks remain. Do not overmix. Cover and chill for 1 hour.
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Scoop the dough into 24 portions, about 1 1/2 tablespoons each. Roll in the optional sugar and place 2 inches apart.
- Bake one sheet at a time for 9 to 11 minutes, until the edges look set and the bottoms are pale golden; the centers should still look soft. Cool on the sheet for 5 minutes, then move to a rack.
