These cookies have a buttery, sweet flavor, but what makes them stand out is their beautifully crinkled surface, dusted with just the right amount of sugar. As they bake, the dough spreads and cracks, creating a unique texture that’s both soft and slightly crisp.

A stack of sugar cookies with a glass of milk in the background.

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There’s nothing quite like the sweet aroma of freshly baked homemade sugar cookies, crisp on the edges and soft in the center. They’re perfectly sweet, not too much, not too little.

Taste aside, I also love this recipe because it’s so simple. You can mix up the dough without using any electrical mixers! It’s a great recipe to make during the holiday season (who could say no to a sugar cookie on a festive plate?!), but it’s also one of our favorites year-round.

My hubby is the “cookie monster” and loves these cookies, so I have to spoil him once and awhile. You gotta do what you gotta do, right? 🙂

A layer of cookies placed on baking paper.

In the world of desserts and fancy sweets, the humble sugar cookie doesn’t often get its due. But I think everyone should have a basic sugar cookie recipe in their repertoire and for me this is it!

I hope you love it as much as we do.

🩷 xoxo, Ana

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Ingredients

Alright, here is the list of the simple ingredients that most likely you already have at home.

Dry ingredients: All-purpose flour + baking soda & baking powder. No salt needed as the baking powder takes care of that need.
Wet ingredients: Unsalted butter + white sugar + 1 large egg and vanilla extract.

The ingredients for this recipe on a vintage cutting board.

Let’s make sugar cookies!

The process is very simple but you do have to plan ahead since the dough needs to chill for at least a couple of hours before baking. This will help the dough get firm and won’t spread too much when in the oven.

In a medium bowl, whisk together the flour, baking soda and baking powder. Set aside.

Creaming butter and sugar together in a bowl with a spatula.

In a separate large bowl, add the butter and cream with a spatula until light and fluffy.
Gradually add the sugar: Add one third of the sugar and mix together with the butter. Repeat until sugar is mixed and incorporated.

Creamed butter, an egg and vanilla extract in a bowl with a spatula.

Add the egg and vanilla and mix until just combined. Add the flour mixture and mix until incorporated.

Adding flour to a bowl with creamed butter.

Gradually add the flour mixture (in thirds) to the butter and mix until incorporated.

A metal bowl with cookie dough and a spatula.

Note: The dough should be a little sticky and not too dry or wet.

Making cookie dough balls and dusting them with sugar in a bowl.

Using an ice cream scoop, scoop out some dough to make a golf sized ball. Roll between your hands and transfer to the sugar bowl. Coat with sugar on all sides.
Place the dough balls on a large plate and cover with plastic wrap. Chill in refrigerator for at least 2 hours.

Preheat oven to 375 degrees F (190.5 C). Line two baking sheets with parchment paper. In a bowl add extra sugar to coat the cookie dough.
Transfer the cookie dough balls to the prepared baking sheets about 1 inch apart.
Bake for 9 to 12 minutes (depends on your oven), until they are golden but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Transfer the cookies to the rack to cool completely.

A stack of sugar cookies placed on baking paper.

A white line drawing of a frying pan with hearts and small squares rising from it on a green circular background, symbolizing love and joy in cooking.

Tips and Notes

When measuring the flour and butter, it’s best if you use a digital scale for exact weight.
Don’t skip the chilling: Chilling the dough is key to maintaining the shape of your cookies.
Use room temperature butter: It creams more easily with sugar, resulting in a better texture.
Don’t overbake: Keep an eye on the cookies. They should be just starting to turn golden at the edges when you take them out.

How to Store

Place the cookies in an airtight container with a small piece of bread. This helps maintain their texture and prevents them from getting too soft or stale. Keep them at room temperature in a cool, dry place. Sugar cookies can last about 1 week stored this way.

More Cookies Recipes

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

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