Easy sugar cookies are soft and chewy. This recipe requires few ingredients and no chilling the dough—just roll the dough into balls and bake!

four sugar cookies stacked against glass bottle of milk with metal straw

What would baking be without a recipe for easy sugar cookies? They are classic American cookiessoft, chewy and sweet. This recipe calls for a few basic ingredients and there’s no need to chill the dough! How easy is that?

It’s hard to beat a chocolate chip cookie or peanut butter cookie, but there’s something about a sugar cookie that makes you reminisce about your childhood. This was the cookie that you made at Christmas time with your mom or grandma. It was the cookie everyone had at their birthday party. It’s the cookie that is perfectly sweet and irresistible.

soft sugar cookie on marble pink surface
  • All purpose flour helps hold together the moist ingredients without making the cookies dry.
  • Baking powder gives the cookies a little lift in the oven making them thick and soft.
  • Salt
  • Unsalted butter makes the cookie soft. Make sure it’s at room temperature so it’s easy to mix. Use unsalted butter for the best flavor.
  • Granulated sugar makes this cookie a sugar cookie!
  • Light brown sugar is kind of a secret ingredient. One tablespoon helps make the cookies extra chewy.
  • Egg binds the ingredients together
  • Vanilla adds flavor. For the best flavor, use high-quality pure vanilla extract.

Looking for a cut-out sugar cookie? Try this recipe.

hand holding spatula of light fluffy sugar butter mixture

How to make easy sugar cookies

Once you have your ingredients, making the cookies is simple. Here is goes…

  1. Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
  2. Whisk flour, baking powder and salt together in a medium bowl and set aside.
  3. Mix butter, sugar and brown sugar together in the bowl of a stand mixer. Beat until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.
  4. Add egg and vanilla. Mix just until combined.
  5. Slowly add flour mixture with the mixer on low. Mix just until combined. With a silicone spatula, give the bowl a finally stir getting the sides and bottom to make sure ingredients are mixed.
  6. Scoop dough into balls using a 1-inch cookie scoop or Tablespoon measure. Roll balls in 1/4 cup granulated sugar. Place on prepared baking sheet 2 inches apart.
  7. Bake at 375° F for 8 to 10 minutes or until the cookie edges are set, but not brown. The center of the cookies will look soft and pillowy.
hand rolling ball of sugar cookie dough in granulated sugar

How to keep sugar cookies soft

Let cookies cool completely on a wire rack, then store them in an airtight container. Keep the container in a cool place in your kitchen, such as the pantry, or in the refrigerator for longer storage. Cookies will stay soft for up to a week if stored properly at a cool temperature.

Can you freeze sugar cookies?

Yes! Once baked, let the cookies cool completely. Sugar cookies can be kept in a freezer bag and frozen for up to a month. You can either wrap the cookies individually in plastic wrap and store in a freezer bag OR layer cookies on parchment paper or wax paper in an airtight container.

With that said, I do prefer to freeze sugar cookie dough instead of baked cookies. Wrap sugar cookie dough in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.

glass mixing bowl of sugar cookie dough with spatula

How to decorate sugar cookies

These cookies can be decorated with sprinkles or frosting! I suggest adding a 1/2 cup sprinkles to the dough and stir it in by hand right before rolling the dough into balls. You can also frost sugar cookies with my buttercream frosting and then add sprinkles. Other options include dipping the cookies in chocolate or sandwiching frosting between two cookies.

Do you love sugar cookies? I have a few variations on If You Give a Blonde a Kitchen as well as some recipes from other blogs!

stack of three sugar cookies, top cookie with bite

What occasion are you making these sugar cookies for? Whatever the reason is, I hope you enjoy them! Tag @ifyougiveablondeakitchen on social media so I can see your creations.

Easy Sugar Cookies

Easy sugar cookies are soft and chewy. This recipe requires few ingredients and no chilling the dough—just roll the dough into balls and bake!
5 (6 ratings)

Ingredients

  • 2 ¼ cups (281 g) all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks or 226 g) unsalted butter,, room temperature
  • 1 cup + 1/4 cup (250 g) granulated sugar,, separated
  • 1 Tablespoon packed light brown sugar
  • 1 large egg,, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract,, optional

Instructions 

  • Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat butter, 1 cup sugar and brown sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl halfway through.
  • Add egg and vanilla. Mix until combined, about 30 seconds.
  • With the mixer on low, slowly add the flour mixture to the bowl. Mix just until combined. Batter will be thick. Use a spatula to scrape the bottoms of the bowl to ensure all flour bits are mixed in.
  • Use a 1-inch cookie scoop (about tablespoon) to scoop dough. Use your hands to roll dough into a ball and roll each ball in remaining 1/4 cup sugar. Place on prepared cookie sheet 2 inches apart.
  • Bake cookies 375° F for 8 to 10 minutes or until the cookie edges are set, but not yet brown. The centers of the cookies will be soft and pillowy (they will fall as they cool). Let cookie cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

High altitude adjustments: Decrease granulated sugar by 2 Tablespoons.
Storing sugar cookies: Store sugar cookies in an airtight container at room temperature for up to a week.
Freezing sugar cookie dough: Wrap sugar cookie dough in plastic wrap and freeze for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.
Suggested tools:
Kitchen scale – weighing ingredients is more accurate than measuring
Stand mixer or hand mixer – helps get the butter and sugar nice and fluffy
Cookie scoop – yields the perfect amount of dough for cookies
Baking sheet – a staple when it comes to baking cookies
Serving: 1cookie, Calories: 125kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 23mg, Potassium: 21mg, Fiber: 1g, Sugar: 9g, Vitamin A: 197IU, Calcium: 7mg, Iron: 1mg

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