Sugar Cookie Recipe

Ever felt like baking but didn’t want to wrestle with anything more complicated than a spoon? Meet the sugar cookie. It’s sweet, simple, and way more forgiving than your last relationship. These cookies don’t judge—they just want to be eaten.

What This Recipe Does

This sugar cookie recipe gives you soft, chewy cookies with a light crunch on the edges. The dough is easy to mix, easy to roll, and doesn’t turn into a sticky mess that glues itself to your soul (or your counter). These cookies work for decorating, stacking, or speed-eating straight off the tray.

Prep Time

Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10 minutes
Total time: About 55 minutes
Makes: 24 cookies

Nutrition Info (per cookie)

Calories: 150
Fat: 7g
Sugar: 10g
Carbs: 18g
Protein: 1.5g
Fiber: 0.3g

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) white sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 2½ cups (315g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

How To Make Sugar Cookies Recipe

1. Mix butter and sugar
   Put the butter and sugar in a large bowl. Beat them until the mix looks light and fluffy. You can use a mixer or a strong arm.
2. Add egg and vanilla
   Crack the egg into the bowl. Pour in the vanilla. Mix until everything blends like a smooth pop song.
3. Add dry stuff
   In another bowl, stir the flour, baking powder, and salt. Slowly add this mix to the wet stuff. Mix until a dough forms. Do not eat half of it. (Okay, maybe just a little.)
4. Chill the dough
   Cover the dough and chill it in the fridge for 30 minutes. This helps the cookies keep their shape. Also gives you time to clean up or question your life choices.
5. Roll and cut
   Preheat your oven to 350°F (175°C). Roll the dough on a floured surface. Use cookie cutters or a glass if you like circles. Place cookies on a baking sheet lined with parchment paper.
6. Bake
   Bake for 8 to 10 minutes or until the edges just start to turn golden. Take them out before they brown too much. Let them cool on the tray for a few minutes before moving them.
7. Eat or decorate
   Eat them plain, or add frosting and sprinkles. Or just stand in the kitchen and eat five while pretending you’ll save some for later.

Final Tip

These cookies freeze well. So if you want to pretend you didn’t eat them all in one night, throw some in the freezer. No one has to know.

Go ahead. Bake the cookies. Make the kitchen smell amazing. And if one ends up as breakfast tomorrow, we won’t tell.

Continue to Content

Sugar Cookie

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Crispy, buttery edges that give way to a melt-in-your-mouth, tender center. Each bite is a heavenly mix of delicate crunch and cloud-like softness, with just the right amount of sweet vanilla warmth.

Print

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) white sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 2½ cups (315g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Cream butter & sugar
In a big bowl, beat butter and sugar until fluffy (mixer or elbow grease works!).

2. Add egg & vanilla
Toss in the egg and vanilla, then mix until smooth.

3. Mix dry ingredients
Whisk flour, baking powder, and salt in another bowl. Gently stir into wet mix until dough forms. (Try not to snack too much.)

4. Chill (patience is key!)
Cover and refrigerate for 30 mins—this keeps cookies from spreading. (Perfect time for a snack break.)

5. Roll & cut
Preheat oven to 350°F (175°C). Roll dough, cut shapes, and place on a lined baking sheet.

6. Bake to perfection
Bake 8–10 mins until edges are just golden. Let cool slightly—if you can resist!

7. Devour (or decorate!)
Enjoy as-is or go wild with frosting. (No judgment if half disappear before decorating.)

Happy baking! 😋

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 7gCarbohydrates: 18gSugar: 10gProtein: 1.5g