Easy Sugar Cookies Recipe

If you’re craving a sweet treat that’s simple to whip up and hits all the right notes, look no further than these easy sugar cookies! With just a handful of ingredients, you can create a batch of cookies that are crispy around the edges, soft in the middle, and perfectly sweet. Plus, the extra roll in sugar gives them that irresistible sparkle and slight crunch on the outside. Whether you’re a seasoned baker or just starting out, these cookies are practically foolproof—and oh so delicious!

this RECIPE

🍪 A sweet memory: baking these sugar cookies with my grandma

I can still remember standing on a little step stool, watching my grandma cream butter and sugar together in her giant mixing bowl. She’d let me hold the wooden spoon (even though I didn’t do much of the stirring), and I loved sneaking little tastes of the raw dough. There was always something so magical about that smell wafting through the kitchen, knowing we’d soon be rewarded with a plate of warm, golden cookies. Now, every time I bake these sugar cookies, it feels like a trip down memory lane, with the comforting scent of vanilla and butter filling my own kitchen. It’s funny how food can instantly transport you to cherished moments, right?

The origin story of the humble sugar cookie

Did you know that sugar cookies have been around since the 1700s? The first version of the sugar cookie originated in Pennsylvania, thanks to the German settlers, also known as the Pennsylvania Dutch. They whipped up something called “Nazareth cookies,” named after the town they lived in. Over time, this simple but delightful cookie evolved into what we know and love today. The beauty of sugar cookies lies in their versatility—they can be shaped, frosted, or left plain, but they’re always a hit.

Let’s talk ingredients: simple yet essential

The magic of these easy sugar cookies comes from just a few pantry staples. Here’s a quick rundown:

• Butter: This is the base of the cookie’s richness and flavor. Using unsalted butter ensures you can control the saltiness. If you’re ever out of unsalted butter, salted butter works in a pinch—just reduce or skip the added salt.
• Granulated sugar: This not only sweetens the dough but also helps with the cookie’s structure. Rolling the dough in sugar before baking adds that lovely, crunchy exterior.
• Egg: Eggs add moisture and help bind everything together. If you want a chewier cookie, you can try adding an extra yolk.
• Vanilla extract & Almond extract: The vanilla provides that warm, familiar flavor, while the almond extract (totally optional but highly recommended!) gives a subtle nutty note that makes these cookies stand out. If you don’t have almond extract, you can simply skip it or try a splash of lemon or orange extract for a citrusy twist.
• Flour: All-purpose flour gives structure to the cookies. Make sure to spoon and level the flour to avoid a dense dough.
• Baking soda & baking powder: These leavening agents ensure your cookies rise just the right amount and have that tender texture we all love.

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

For these easy sugar cookies, you don’t need anything too fancy. Here’s a quick rundown of tools that’ll make the process smooth:

• Mixing bowls: One large for the dough and a smaller one for rolling the dough in sugar.
• Hand mixer or stand mixer: Creaming butter and sugar by hand can be a workout (trust me, I’ve tried it). A mixer helps speed things up and ensures everything’s well-blended.
• Cookie scoop: Not a must, but it makes portioning the dough easier, so all your cookies bake evenly.
• Baking sheet: Lined with parchment paper or a silicone baking mat. This ensures the cookies don’t stick and makes clean-up a breeze.
• Cooling rack: It’s essential for getting that perfect texture! Cooling the cookies on a rack helps them firm up without becoming soggy.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cream the butter and sugar
   Start by creaming together the unsalted butter and sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the dough, giving the cookies a tender texture. If your butter isn’t quite soft enough, I’ve found that a quick 10-second microwave zap works wonders (but don’t let it melt completely).
2. Add the egg and extracts
   Once the butter and sugar are perfectly fluffy, mix in the egg, vanilla, and almond extract. The dough will become a little smoother, and you’ll start to smell that wonderful vanilla aroma. If you’ve ever forgotten to add the egg until the flour’s already mixed in (like I have), don’t worry—just beat the egg separately and fold it in gently.
3. Incorporate the dry ingredients
   Now, it’s time to add the flour, baking soda, and baking powder. I like to mix the dry ingredients separately before gradually adding them to the wet mixture. This helps prevent clumps. The dough should come together and be thick but not sticky. If it’s too sticky, pop it in the fridge for 10-15 minutes.
4. Form the dough balls
   Scoop out small portions of the dough and roll them into balls. I love using a cookie scoop for even portions, but you can also eyeball it. Roll the balls in granulated sugar—this step is what gives these cookies their signature sweet crunch on the outside.
5. Bake to perfection
   Place the dough balls on a parchment-lined baking sheet and bake at 350°F for 12 minutes. You’ll know they’re ready when the edges are firm and slightly golden brown, but the centers should still be soft. Pro tip: Take them out even if they look a little underbaked in the middle—they’ll firm up as they cool.
6. Cool and enjoy!
   Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Waiting can be tough (especially with that delicious smell filling your kitchen), but trust me, it’s worth it!

Variations on sugar cookies: make them your own

Sugar cookies are like a blank canvas, and there’s so much room for experimentation. Here are a few ideas I’ve tried:

• Citrus twist: Add a teaspoon of lemon or orange zest for a fresh, zingy flavor. It brightens up the cookies and adds a nice contrast to the sweetness.
• Chocolate lovers: Mix in mini chocolate chips or drizzle melted chocolate over the cooled cookies for a decadent twist.
• Gluten-free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour. The texture might be slightly different, but the flavor will still be spot-on!
• Holiday vibes: These cookies are perfect for festive occasions. You can sprinkle colored sugar or use cookie cutters to make fun shapes for holidays.
• Spiced up: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced version that’s perfect for fall.

How to serve your sugar cookies in style

When it comes to serving these cookies, presentation is key (especially if you’re bringing them to a party or gifting them). I love arranging them on a pretty plate with a few sprigs of fresh mint or edible flowers for a pop of color. If you’re feeling extra fancy, drizzle a bit of melted chocolate on top for added flair. These cookies pair perfectly with a cup of tea or coffee, but they’re also great for dunking in a cold glass of milk!

beverage pairings

Wondering what to sip alongside your sugar cookies? Here are a few ideas:

• Iced chai latte: The warm spices in chai balance the sweetness of the cookies, and the iced version adds a refreshing twist.
• Hot cocoa: A classic pairing for any cookie. The rich, chocolatey flavor of hot cocoa complements the light sweetness of sugar cookies.
• Vanilla milkshake: If you’re really indulging, a creamy vanilla milkshake with a hint of almond or caramel makes for an extra sweet treat!
• Citrus-infused water: For a lighter option, try water with slices of lemon, lime, or even cucumber. It’s refreshing and won’t overpower the flavor of the cookies.

Storage and reheating tips

These sugar cookies store beautifully! Once they’ve cooled completely, you can keep them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, freeze them! Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or pop them in a 300°F oven for a few minutes to warm them up.

Adjusting the recipe for different serving sizes

This recipe makes about 24 cookies, but you can easily double it for larger gatherings. Just be sure to use a bigger mixing bowl! If you’re cutting the recipe in half, keep in mind that the dough might come together a little faster, and the cookies might bake a minute or two quicker. Keep an eye on them to avoid over-baking.

FAQs about these sugar cookies

1. Can I make the dough ahead of time?
   Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage. Just bring it to room temperature before baking.
2. Why did my cookies spread too much?
   This could be due to over-softened butter or skipping the step of chilling the dough. Try chilling the dough for 10-15 minutes before baking.
3. Can I use margarine instead of butter?
   You can, but the cookies may not have the same rich flavor or texture. Butter gives these cookies that classic, melt-in-your-mouth taste.
4. Do I have to roll the dough in sugar?
   While it’s not necessary, rolling the dough in sugar adds a nice crunch and a beautiful sparkle. But you can skip it if you prefer a softer exterior.
5. Can I add icing or decorations?
   Definitely! These cookies are a perfect base for icing, sprinkles, or even edible glitter. Just make sure to let them cool completely before decorating.

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