Ok, first off—there’s just something so magical about a sugar cookie done right.
And by “right,” I mean one that’s soft in the center, chewy around the edges, with just the tiniest hint of crispness on the outside when you bite in. The kind of cookie that takes you right back to childhood without being dry, bland, or sad. You know the kind I’m talking about.
If you’ve ever had one of those “meh” sugar cookies that kind of taste like flour and disappointment, don’t worry. We’re not doing that here. This recipe is for cookies that are buttery, rich, soft, sweet—but not too sweet—and just plain addictive.
Honestly, if you’re here, there’s a good chance you’re either looking for a no-fuss sugar cookie that works every time or you’re already planning to bake tonight and you’re just double-checking that your butter is the right temperature (it should be cool but not cold, just FYI).
Either way, welcome. This is the sugar cookie recipe you didn’t know you needed, but now you do. Let’s get baking.
What You’ll Need
This is everything you’ll need ingredient-wise. I recommend setting everything out before you start—just makes the process smoother.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups (315 g) |
| Baking powder | ½ tsp |
| Baking soda | ½ tsp |
| Salt (fine) | ½ tsp |
| Unsalted butter (room temp, still cool) | ¾ cup (170 g) |
| Granulated sugar | 1 ¼ cups (250 g), plus extra for rolling |
| Egg (large) | 1 |
| Egg yolk (large) | 1 |
| Vanilla extract | 2 tsp |
If you want to flavor these differently later (almond, lemon, lavender, etc.)—don’t worry, we’ll talk about that too.
What You’ll Need (Tools Edition)
Just to make sure you’re fully prepped before diving in:
- Hand mixer or stand mixer
- Large mixing bowl
- Whisk
- Cookie scoop (preferably medium-sized)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small bowl for sugar rolling
- Spatula (flexible ones help here)
And of course, an oven that’s preheated and ready to go.
So Why Are These So Good?
Let’s break it down real quick.
The extra egg yolk? That’s there for chew. It adds richness and moisture without making the cookie too soft or cakey.
The combination of baking soda and baking powder? That’s giving us just the right lift so they don’t flatten out like pancakes.
Rolling in sugar before baking? A tiny bit of crunch on the outside. Perfect contrast.
And no chilling time? Yep. You can go from bowl to oven in about ten minutes. Which makes these very dangerous if you’re home alone and just want “a few.”
The Steps (Let’s Do This)
Step 1: Prep the oven and baking sheets.
Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone mats. This helps with even baking and prevents sticking.
Step 2: Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set that aside.
Step 3: Cream the butter and sugar.
In a large bowl, use your mixer to cream together the butter and sugar. Go for about 2 to 3 minutes until it’s light, fluffy, and pale in color. This part’s important—it adds air and structure to the cookies.
Step 4: Add the egg, yolk, and vanilla.
Mix in the egg and the extra yolk, one at a time. Then add the vanilla. Mix until everything’s fully combined and smooth.
Step 5: Add dry ingredients.
On low speed, gradually add the dry mixture to the wet ingredients. Mix just until the dough comes together. Don’t overmix—you’re baking cookies, not bread.
Step 6: Scoop and roll.
Use a cookie scoop (or about 1.5 tbsp of dough per cookie) and roll into balls. Roll each one in a small bowl of granulated sugar before placing on the baking sheet.
Step 7: Bake.
Bake for 8 to 9 minutes. You want the edges to look set, but the centers should still look soft. They’ll continue to bake slightly as they cool on the baking sheet.
Step 8: Cool.
Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.
Pro Tips (Trust Me on These)
- Don’t skip the sugar rolling. It’s not just for looks. That tiny crunch on the outside? That’s the contrast that takes these from good to amazing.
- Watch the bake time like a hawk. Overbake these and they’ll lose that soft center. Underdone centers = chewy cookies. Promise.
- Room temperature eggs and butter = smoother dough. This helps everything mix evenly and gives your cookies the best possible texture.
- Test one cookie. If you’re not sure how your oven bakes, try just one cookie first. You’ll learn a lot from that one.
- Want thicker cookies? Chill the dough for 30 minutes. It’s not necessary, but it can help if your kitchen’s warm or your butter was too soft.
Substitutions and Variations
Want to mix things up a bit? Go for it.
- Almond extract: Swap out half of the vanilla for almond if you want a twist. Super good with sliced almonds on top.
- Brown sugar: Replace a couple tablespoons of granulated sugar with light brown sugar for a deeper flavor.
- Sprinkles: Mix in ½ cup rainbow sprinkles for a funfetti vibe.
- Gluten-free: A 1:1 gluten-free baking flour works here. Just don’t skip the sugar rolling—it helps texture.
Make-Ahead Tips
Want to prep these ahead of time? Totally doable.
Make the dough, scoop it into balls, and freeze them on a baking sheet. Once solid, toss them in a freezer bag.
You can bake straight from frozen—just add a minute or two to the baking time.
You can also make the dough and refrigerate it up to 48 hours. Just let it sit at room temp for about 10 minutes before scooping.
Nutrition Breakdown (Per Cookie Approx.)
| Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|
| 90 | 5g | 11g | 6g | 1g |
Want to make it lighter? Use less sugar, or try monk fruit sweetener blends. It’ll change the texture a bit, but it works.
Leftovers and Storage
These cookies stay soft for several days if you store them right.
Store in an airtight container at room temp. Best eaten within 3 to 4 days.
To freeze: Let them cool completely, then freeze in a zip-top bag with parchment between layers.
To reheat: Microwave for 10 to 15 seconds if you want that fresh-baked feel again.
FAQs
Can I add frosting?
Yes! A basic vanilla buttercream works beautifully. Just wait until the cookies are completely cooled.
Why do I need both baking soda and baking powder?
They work together to give the cookies just enough lift without making them cakey. Baking soda gives spread, baking powder adds lightness.
Why are my cookies flat?
Probably the butter was too soft. Try chilling your dough for 20–30 minutes and see if that helps.
Can I double the recipe?
Absolutely. Just make sure you don’t crowd your mixer—split into two batches if needed.
Can I make these vegan?
Yes, but be prepared for a change in texture. Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water). Not quite the same, but still tasty.
Wrap Up
Alright. You’ve got everything you need now: the ingredients, the steps, the tips that’ll make these a win every time. And I’m not kidding when I say—once you try these, they’re going in your permanent recipe rotation. They’re that kind of good.
If you give these a try, let me know how they turned out! I’d love to hear what tweaks you made, what you paired them with, or if you accidentally ate six of them standing over the sink (because… same).
Got questions? Drop them below and I’ll help however I can. You’ve got this. Now go make something sweet.
