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Easy sugar cookies recipe

Easy sugar cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

These are the American-style soft sugar cookies! Terrific plain or you can add sweets or nuts. This recipe uses basic ingredients you probably already have.

974 people made this

IngredientsServes: 48

  • 345g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 225g butter, softened
  • 300g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat oven to 190 C / Gas 5. In a small bowl, stir together flour, bicarbonate of soda and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased baking trays.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Leave the cookies on baking trays for two minutes before removing to cool on wire racks.

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Reviews & ratingsAverage global rating:(6792)

Reviews in English (5556)

Yummy! Added 250g sugar instead but they were really lovely.-28 Jul 2017

by Rolanda

I would like to spare some people the trouble of figuring out why these cookies didn't come out right. I read some reviews before I started and some people mentioned that there cookies were hard and the batter was crumbly. I can tell you why. MAKE SURE THE BUTTER IS COMPLETELY SOFTENED. I made 2 batches of cookies for a bake sale. When I started I thought my butter was soft (and it was). The mix became hard and brittle. The cookies after they cooled were hard. I was disappointed but had to make another batch as I promised. When I made the second batch the butter had been sitting the whole time and was super soft. The texture of that batter was completely different and those cookies were soft even after they had cooled. THE TRICK IS THE BUTTER. Don't start until it's like mush. My son tasted the first batch and said I don't like them. I had him taste the second batch and he thought those were good. I used two teaspoons of vanilla instead of one to give it a little more flavor. Also, you really only need about a teaspoon of batter for each cookie...they really expand while baking. Another reviewer mentioned that the secret to great sugar cookies is to use margarine which I did. Hope this helps some of you from making the same mistake I did! This is a good recipe however I gave it three stars because I realize I don't really care for sugar cookies..too plain for my taste.-11 Sep 2006

by xuan2

YUM...the easiest and the best-tasting sugar cookie recipe i've tried. I like the fact that you don't have to refrigerate the dough for hours before actually baking. Because of that, you can't cut them into shapes. But if you're happy with just round cookies, then this is the recipe for you. ALSO, if you like soft cookies, make sure you take them out in 8 minutes, even though they won't be a golden brown. Ten minutes and they turn crunchy after they've cooled. Make them tonight - they're SO easy and most everyone should have the ingredients in their pantry.-21 Nov 2006

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Don&rsquot let their simple appearance fool you: they may look plain, but they taste fantastic just the same.

Who would have thought that such basic cookies could taste oh so yummy? They are perfect on their own. They don&rsquot need fancy toppings such as chocolate chips, fruit jams, and candy sprinkles to taste phenomenal.

Sugar cookies are also irresistibly addictive, too! So I suggest you make large batches of this recipe because these will be a sure hit not just with the kids but the grown-ups as well.


if you liked our sugar cookie recipe you&rsquoll love our black and white cookies recipe too!

I love when our homemade sugar cookies come out of the oven. I put them on a rack to cool, but I admit, it&rsquos hard to wait. I love enjoying them while they&rsquore still warm!

The best sugar cookie recipe should be soft, and slightly crunchy on the ends. This is truly a perfect sugar cookie recipe for Christmas Sugar Cookies or any other holiday sprinkles! We always make them for the holiday.

If you don&rsquot want to use sprinkles on your sugar cookie dough you can bake them up and then decorate with sugar cookie icing or sugar cookie frosting.

How Do You Make Easy Sugar Cookies?

These could not be easier, so let&rsquos get to baking! Start by preheating your oven to 300 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray or use silicone baking mats set aside.

Now to mix everything up! In a large mixing bowl and using an electric mixer, cream together sugar, butter, salt and vanilla. Add cornstarch and flour and continue to mix until combined.

Once all of the ingredients are fully combined, scoop up tablespoons of dough and form into a round cookie. Place on the cookie sheet, about 2 inches apart. Bake for 25 minutes or until slightly light golden brown. Once you remove from the oven, allow cookies to cool for 5 minutes and then enjoy! Warning &ndash you can&rsquot stop at just one!

Easy Sugar Cookies

Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.


Heat oven to 375°F. Line cookie sheets with parchment paper.

In large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.

Form into 1¼” balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray dip in sugar. Press each cookie flat, dipping into sugar every other time.

If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.

Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.

In large bowl, beat powdered sugar, ¾ cup shortening, vanilla and 3 tablespoons of the vanilla almond milk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring.

They&rsquore so easy to make!

Here&rsquos why I love these cookies: They are so easy to make. There&rsquos nothing fancy about these cookies. They&rsquore Christmas Cookies just like Grandma and Mom used to make. You need 6 ingredients for the actual cookies &ndash and trust me, you have everything in your cabinet already.

You&rsquoll need butter, sugar, egg, vanilla extract, baking powder and flour. You have everything in your kitchen, right? Yup, thought so. They&rsquore my go to sugar cookie to bake for the holidays.

Recipe Summary

  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Assorted candies, sprinkles, or colored sugars, for decorating (optional)
  • 1 1/2 cup confectioners' sugar
  • 3-4 tablespoons milk, water, or lemon juice

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture beat until combined. Divide dough in half flatten into disks. Wrap each in plastic freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

Early in the day or the day before: In a large bowl cream the shortening and the sugar. Add the eggs, extract and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.

With floured cookie cutter, cut into shapes. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks cool. Makes about 6 dozen cookies.

*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.

** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips. If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."

***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.

***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
Instructions with Photos

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

  • Measure ingredients correctly because baking is science and this would ensure that your cookies turn out exactly like mine and all those ingredients and quantities work together to create perfect results.
  • Chill the cookie dough balls in the freezer for 15 minutes and then bake. This will slow down the spreading during baking.
  • Don’t flatten the cookie dough balls because that just makes them spread even more, while they bake.

No, they are not the same. Classic Snickerdoodles Cookies have a spiced flavor and are rolled in cinnamon sugar. They also typically have cream of tartar as one of the main ingredients. These cookies, on the other hand, are loaded with vanilla flavor and rolled in granulated sugar. Both cookies have a soft and chewy texture though.


This is a great dough to make ahead and freeze. To do that, follow the recipe through rolling the balls in sugar.

  • Press the dough down lightly.
  • Place on wax paper on a baking tray and put in the freezer for an hour.
  • Take out and transfer to an airtight container.
  • Put back in the freezer and store the dough for up to three months.
  • When you are ready to bake, proceed as directed in the recipe card but bake for an extra 2 minutes.

If you would like to bake the cookies completely, but then freeze the whole cookie, that works too.

  • Place the baked and cooled cookies on a wax lined baking sheet.
  • Freeze for an hour.
  • Remove from the tray and put in an air tight container.
  • Freeze for up to three months.
  • Allow to thaw at room temperature before eating.