Easy Sugar Cookie Recipe

There’s something so timeless about a sugar cookie—simple, buttery, and melt-in-your-mouth delicious. I first fell in love with this easy sugar cookie recipe during a holiday baking marathon when I realized I didn’t have time for fancy dough chilling or intricate designs. I needed something quick, straightforward, and irresistibly tasty. These cookies have been a staple in my kitchen ever since. With just a handful of ingredients, they come together in a snap, making them perfect for any occasion (or no occasion at all). Plus, you can easily customize them with sprinkles or nonpareils for a fun, festive twist!

Whether you’re a seasoned baker or someone who typically sticks to store-bought dough, I think you’ll find this recipe both foolproof and satisfying. Let’s dive into the details!

this RECIPE

My first time baking these (and a bit of a sprinkle mishap)

I still remember the first time I made these sugar cookies. It was a chilly Saturday afternoon, and I had promised my niece a cookie-baking session. We didn’t have much time, so I searched for a simple recipe. This one came to the rescue! We pulled out the butter, sugar, and flour, and in no time, the dough was coming together. But here’s where things got a little chaotic—my niece got hold of the sprinkle jar. What was meant to be a delicate scattering of nonpareils turned into a full-on explosion! While half the cookies were buried under a mountain of sprinkles, the others looked picture-perfect. But guess what? Both versions tasted equally incredible.

That’s the beauty of this recipe—it’s forgiving, playful, and still produces a buttery, sweet cookie, even with a few “oops” moments along the way. And now, every time I make these, I think back to that sprinkle fiasco and smile.

🍪 A little history behind sugar cookies

Sugar cookies have a long history, dating back to the 1700s in Pennsylvania. The German settlers, also known as the Pennsylvania Dutch, brought a simple cookie recipe to America that evolved into what we know today as the classic sugar cookie. The original versions were probably less sweet, but over time, as sugar became more widely available, they morphed into the sugary delights we bake today. Interestingly, sugar cookies became a tradition in many households, especially during the holidays, where they are often decorated with colorful icing and sprinkles.

While this recipe is minimalist compared to the iced versions, it’s a wonderful throwback to those simpler times. And the best part? No need to chill the dough—just mix, roll, bake, and enjoy!

Let’s talk ingredients: butter, sugar, and flour (and a sprinkle of fun)

Unsalted butter

Butter is the backbone of any good sugar cookie, providing that rich, melt-in-your-mouth texture. Using unsalted butter lets you control the saltiness of your cookie. I’ve tried using salted butter when I’ve been in a pinch, and while it works, the cookies come out slightly saltier than intended. Pro tip: make sure your butter is at room temperature for easy mixing.

Granulated sugar

Sugar gives these cookies their sweetness, of course! In this recipe, it also helps create a slightly crisp edge while keeping the center soft. The cookies aren’t overly sweet, which I love. You’ll use some of the sugar in the dough and a bit more for rolling the cookie dough balls before baking.

All-purpose flour

Flour provides the structure of the cookie. Just make sure you spoon and level the flour into your measuring cup to avoid packing in too much, which can make the cookies dense. Want a slightly healthier twist? You can try using whole wheat flour or even almond flour for a more nutty flavor, though the texture will be different—more crumbly with almond flour, in my experience.

Vanilla extract (optional but highly recommended)

Vanilla adds a subtle flavor that enhances the overall taste of the cookies. You can skip it if you don’t have any on hand, but if you ask me, it’s that little extra something that brings out the buttery sweetness.

Rainbow sprinkles or nonpareils

These are optional, but I think they’re what makes these cookies so fun. Whether you’re baking for a special occasion or just because, a little sprinkle of color goes a long way in turning a plain cookie into something cheerful.

Kitchen gear: what you need (and what you can skip)

When making these easy sugar cookies, you won’t need a ton of fancy equipment. Here’s what I use:

• Handheld electric mixer: This makes creaming the butter and sugar a breeze. If you don’t have one, a sturdy wooden spoon and some elbow grease will do the trick.
• Cookie scoop: While not essential, a cookie scoop helps ensure that all your cookies are the same size, which is important for even baking. If you don’t have one, a tablespoon measure works just fine.
• Parchment paper: Prevents the cookies from sticking to the baking sheet and makes cleanup super easy.
• Measuring cups and spoons: Accurate measurements are key in baking, especially for the flour.

Step-by-step: how to make these cookies (and avoid common mistakes)

1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
2. Cream the butter and sugar: In a medium bowl, use your handheld electric mixer to beat the butter and 2/3 cup of sugar together. The mixture might look a bit gritty—that’s perfectly fine! Just keep mixing until everything is combined. (I once over-mixed it, and the cookies turned out dense, so watch out for that.)
3. Add the flour: Blend in the flour, making sure it’s fully incorporated. If you’re adding vanilla, now’s the time!
4. Form the dough balls: Using a cookie scoop or tablespoon, roll the dough into 1-inch balls. This is where you can get the kids involved—rolling dough balls is a fun task for little helpers!
5. Roll in sugar: Roll each dough ball in the remaining 3 tablespoons of sugar. This adds a delightful crunch to the outside of the cookies once baked.
6. Flatten the dough balls: Place the dough balls on the prepared baking sheets, about 2 inches apart. Use the bottom of a glass or measuring cup to gently press each ball down. The dough should be about 1/8 to 1/4 inch thick.
7. Add sprinkles: If using sprinkles, now’s the time to add them. Lightly press them into the dough so they stick.
8. Bake: Pop the cookies in the oven and bake for 14-16 minutes, until the edges are just slightly golden. Be careful not to overbake—sugar cookies are meant to be soft!
9. Cool: Let the cookies rest on the baking sheets for 10-15 minutes. Trust me, they need this time to firm up!

Fun variations to try

Make them gluten-free

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried this with great success—though the cookies were a bit more delicate, they still had that wonderful buttery taste.

Vegan version

Swap out the butter for a good plant-based alternative. I’ve used coconut oil in the past, but the cookies had a slight coconut flavor (which isn’t a bad thing, but something to keep in mind!). You can also try a dairy-free butter substitute.

Add a citrus twist

For a summery variation, add the zest of a lemon or orange to the dough for a bright, refreshing flavor.

Chocolate-dipped

For a little indulgence, dip half of each baked cookie in melted chocolate. Once dipped, place them on a sheet of parchment paper and let the chocolate set. You can even sprinkle some sea salt on top for a sweet-salty combo.

How to serve and present these cookies

If you’re hosting a gathering, these sugar cookies look adorable stacked on a cake stand or displayed in a mason jar with a festive ribbon. They’re also great as a DIY gift—just package them in a cute tin or wrap them in cellophane with a bow. For a pop of color, go heavy on the rainbow sprinkles, or, for a more elegant look, stick to white or gold nonpareils.

Ideal drinks to complement your dessert

For a cozy pairing, you can’t go wrong with a cup of hot chocolate or a chai latte. Both have just the right amount of spice and sweetness to complement the delicate flavor of these cookies. For a lighter option, a glass of cold milk (almond milk works too!) or a refreshing herbal tea like peppermint or chamomile would be lovely.

Storing and reheating tips

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to make them in advance, you can freeze the dough balls before baking. Just thaw them for a few minutes, roll them in sugar, flatten, and bake as directed. Reheating isn’t really necessary, but if you like warm cookies, a quick 5-second zap in the microwave will do the trick!

Adjusting the recipe for different servings

This recipe makes about 24 cookies, but it’s super easy to double or halve, depending on how many you need. Just be sure to keep an eye on the baking time—smaller batches may bake faster, while larger ones might need an extra minute or two.

FAQ

Can I make the dough ahead of time?

Yes, you can! Store the dough in the fridge for up to 3 days, or freeze it for up to 3 months.

Why do my cookies spread too much?

Make sure your butter isn’t too soft—room temperature butter should still hold its shape.

Do I have to use parchment paper?

While parchment paper is ideal, you can grease your baking sheets with butter or cooking spray if needed.

Can I add other flavors?

Absolutely! Try adding almond extract or even a pinch of cinnamon for a flavor twist.

What if I don’t have a cookie scoop?

A tablespoon works perfectly fine for rolling the dough into balls. Just aim for consistency in size!

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