Sugar Cookies Recipe

Who doesn’t love a good sugar cookie? It’s one of those classic recipes that always brings a smile, whether it’s a holiday, a cozy afternoon treat, or a simple “just because” snack. There’s something about the buttery, melt-in-your-mouth texture combined with the delicate sweetness that makes them irresistible. The best part? These sugar cookies are incredibly easy to make and use just a handful of ingredients you likely already have in your kitchen.

I still remember the first time I made these cookies. I had promised to bring a sweet treat to a family gathering but realized I didn’t have any fancy ingredients or complicated equipment. So, I turned to a simple sugar cookie recipe I’d been meaning to try. As soon as they came out of the oven, everyone was hooked, and they’ve become a go-to recipe ever since!

this RECIPE

A brief backstory on sugar cookies 🍪

Sugar cookies have been around for centuries, with their origins tracing back to medieval Europe, where cookies were often sweetened with honey. The version we know today evolved over time and became especially popular in the 1700s in the U.S., particularly in Pennsylvania with the German settlers. Known for their versatility, sugar cookies can be shaped, frosted, or decorated in endless ways, making them a staple for celebrations throughout the year. Despite their simple ingredients, sugar cookies are a canvas for creativity and joy.

Let’s talk ingredients: simple, but oh-so-good

For a recipe this easy, it’s the ingredients that really make the difference.

• Butter: The backbone of this recipe. Butter gives the cookies that rich, creamy flavor, and makes them soft and chewy. Make sure your butter is softened before starting! If you’re out of butter, margarine or plant-based butter can work, but nothing quite compares to the real deal.
• Granulated sugar: Not only does it sweeten the cookies, but it also gives them that lovely golden brown color on the edges. If you want to try something a little different, swap out some of the white sugar for light brown sugar – it’ll give the cookies a slightly deeper, caramel-like flavor.
• All-purpose flour: This is what gives the cookies their structure. I’ve made these with gluten-free flour blends before, and they’ve turned out just as delicious! Just be sure to pick a 1-to-1 substitute that’s designed for baking.
• Almond extract: This adds a little something special to the cookies. It gives them a subtle, nutty aroma that complements the butter beautifully. If you’re not a fan of almond, vanilla extract works just as well and gives the cookies a more traditional flavor.

Essential kitchen tools for sugar cookie success

When making sugar cookies, you don’t need a lot of fancy gadgets, which is why I love this recipe. Here’s what you’ll need:

• Mixer: Whether you’re using a stand mixer with a paddle attachment or a trusty hand mixer, this tool is essential for creaming the butter and sugar together. If you don’t have either, a strong arm and a wooden spoon will do the job!
• Parchment paper: Lining your baking sheets with parchment paper is key. It prevents the cookies from sticking and makes cleanup a breeze. If you’re out of parchment, you can lightly grease the baking sheets, but the cookies may spread a bit more.
• Measuring cups and spoons: Precision is important in baking, so make sure to measure your ingredients accurately.
• Glass or cookie press: You’ll need something to press down the dough balls before baking. The bottom of a glass works perfectly for flattening the cookies to the right thickness.

Step-by-step: making the perfect sugar cookies

Now, let’s get to the fun part—baking these delightful sugar cookies. I’ll walk you through the process as if we’re baking together in the kitchen.

1. Preheat the oven: Start by preheating your oven to 325°F (165°C). It’s important to let the oven fully heat up, so your cookies bake evenly.
2. Mix the butter and sugar: In a mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is smooth and creamy. This usually takes about 2-3 minutes with a hand mixer. (Once, I was too impatient and didn’t mix long enough, and the cookies turned out a bit dense. So, make sure to take your time!)
3. Add the dry ingredients and extract: Gradually add in the flour and almond extract. The dough will start to come together, and if you’re using a hand mixer, you may need to switch to using your hands to bring the dough into a smooth ball. It shouldn’t be too crumbly, so keep mixing until it feels just right. If your dough is too crumbly, try adding a teaspoon of milk or water.
4. Shape the dough: Take about a tablespoon of dough and roll it into a smooth 1-inch ball. Place each ball onto your parchment-lined baking sheet, making sure there’s enough space between each cookie to spread a little. I like to do about 12 cookies per sheet.
5. Flatten the cookies: Grab a glass (or anything with a flat bottom) and gently press each dough ball down to about ½-inch thick. This step is key for getting that perfect cookie shape.
6. Add a sprinkle of sugar: Before popping them in the oven, sprinkle the tops with a little extra granulated sugar. It adds a nice sparkle and a bit of crunch once baked.
7. Bake to perfection: Bake the cookies for 14-16 minutes, or until the bottoms are lightly golden. I’ve learned the hard way that it’s better to slightly underbake sugar cookies than overbake them. They’ll continue to firm up as they cool on the baking sheet.
8. Cool and enjoy: After baking, let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack. This allows them to set without breaking.

Fun variations and tweaks for these cookies

One of the great things about sugar cookies is how versatile they are. Here are a few ways you can mix things up:

• Vegan version: Swap the butter for a plant-based butter and use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg. The results are just as delicious, and you’ll have a dairy-free, egg-free treat.
• Seasonal twist: For a holiday version, add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor. You can also mix in some colored sprinkles for a festive look.
• Citrus flair: Swap the almond extract for lemon or orange zest to give the cookies a fresh, citrusy kick. I’ve tried this during the spring, and it’s such a refreshing variation.
• Gluten-free option: Use a gluten-free all-purpose flour blend in place of the regular flour. I’ve tested this, and the cookies come out just as soft and flavorful, with a slightly lighter texture.

Presentation and serving ideas

When it comes to serving sugar cookies, I like to keep things simple but a little special. For a cozy gathering, arrange the cookies on a wooden serving board with a small dish of extra sugar or sprinkles for added fun. Or, if you’re serving these for a holiday or party, stack them on a tiered tray for an elegant touch. A little dusting of powdered sugar right before serving can also give them that bakery-fresh look.

beverage pairings to elevate the experience

These sugar cookies are perfect with a wide range of drinks. Here are a few of my favorite pairings:

• Classic milk: There’s nothing quite like a sugar cookie with a glass of cold milk. It’s a timeless combination that brings out the buttery richness of the cookies.
• Iced coffee: For an afternoon pick-me-up, pair these cookies with a refreshing iced coffee. The slight bitterness of the coffee balances out the sweetness of the cookie perfectly.
• Herbal tea: A light chamomile or mint tea complements the delicate flavors of the cookies without overpowering them. It’s a soothing pairing that’s perfect for a relaxing evening.
• Hot chocolate: During the colder months, pair these cookies with a steaming mug of hot chocolate. The rich, creamy cocoa is the perfect companion to the buttery, sweet cookie.

Storage and reheating tips

If you have leftovers (though that’s rarely the case in my house), these cookies store wonderfully. Just pop them in an airtight container, and they’ll stay fresh for about a week at room temperature. You can also freeze them for up to 3 months—just make sure to separate the layers with parchment paper. When you’re ready to enjoy them, let the cookies thaw at room temperature, or pop them in the oven for a couple of minutes at 300°F to give them a fresh-baked taste again.

Scaling the recipe for a crowd

This recipe makes about 24 cookies, but you can easily scale it up or down depending on how many people you’re serving. If you double the recipe, I recommend mixing the dough in batches to avoid overworking it, which can make the cookies tough. If you’re halving the recipe, you’ll still want to use the same baking times and temperatures, though you might find the dough comes together a bit faster.

Encouraging you to give these cookies a try

I hope this recipe inspires you to whip up a batch of these simple yet scrumptious sugar cookies. They’re perfect for any occasion, and once you try them, you’ll see why they’ve become a favorite in my kitchen. Plus, they’re incredibly adaptable, so you can easily make them your own with a few small tweaks. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to be a hit!

Frequently asked questions

1. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 2 days before baking. Just let it come to room temperature before rolling out and baking.

2. What can I use if I don’t have almond extract?
Vanilla extract is a great substitute, and it’ll give the cookies a classic flavor. You can also try lemon extract for a zesty twist.

3. How do I prevent the cookies from spreading too much?
Be sure your butter is softened but not melted, and that the dough is chilled if your kitchen is warm. Pressing the dough balls down before baking also helps control spreading.

4. Can I freeze the dough?
Yes! Roll the dough into balls, flatten them slightly, and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. You can bake them directly from frozen—just add an extra minute or two to the baking time.

5. Why are my cookies turning out too hard?
Overbaking is usually the culprit. Be sure to take the cookies out when the bottoms are just lightly golden, even if the tops look slightly underdone. They’ll firm up as they cool.

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