If you’re craving a cookie that will truly impress, these Easy Sugar Cookies are the answer. This made-from-scratch recipe produces tender cookies with crisp edges and soft centers. It’s straightforward enough for bakers of any level and yields reliably delicious results every time.
Why You’ll Love These Soft Sugar Cookies!
- Exceptional flavor and texture. These cookies are buttery and tender with just enough crunch on the outer edge to contrast the soft interior.
- Easy to prepare. The method is simple and forgiving, making it perfect for beginners or busy home bakers.
- Great for gatherings. They’re crowd-pleasers that make excellent additions to cookie trays and holiday platters.
- Quick to disappear. Serve them fresh and expect them to be the first items to vanish from the plate.
Ingredients
Using quality ingredients and proper measuring techniques matters for the best results. Below are the main components; exact quantities appear in the recipe card further down the page.
- All-purpose flour: Spoon the flour into your measuring cup and level it off with a knife to avoid packing in too much. Correct measuring helps keep the cookies from becoming dry or dense.
- Baking soda and baking powder: Both are used here. Use fresh leavening agents (ideally less than three months old) so the cookies rise properly and don’t turn out flat.
- Salted butter: This recipe uses salted butter for flavor. If you prefer unsalted butter, add 1/2 to 1 teaspoon of salt to the dough.
- Granulated sugar: We use white sugar in the dough and for rolling the dough balls. It helps create light-colored cookies with a pleasant crunch on the surface.
- Egg yolks: Only the yolks are used here — they enrich the dough and contribute to the cookie’s tender texture.
- Vanilla extract: Adds warmth and depth to the cookie flavor; use pure vanilla if possible.
How To Make Sugar Cookies
Here are the main steps to make these sugar cookies. Follow the detailed recipe card below for exact measurements and times.
- Cream: Beat the room-temperature butter and granulated sugar until light and fluffy. Add the egg yolks and vanilla, mixing until incorporated.
Pro tip: Butter should be at room temperature but not too soft. If it’s too warm, cookies will spread. Let butter sit at room temperature for about an hour before starting.
- Combine: Whisk together the flour, baking soda, baking powder, and then add the dry mix to the wet ingredients. Mix only until just combined — avoid overmixing.
- Portion: Scoop the dough into roughly 2-tablespoon portions, roll each ball in granulated sugar, and place on a prepared baking sheet.
- Bake: Bake at 350°F for 10–15 minutes or until the cookie tops begin to crack. Let cookies rest on the sheet for about 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Don’t overmix. Stir the flour into the wet ingredients until just combined. Stop when you still see a bit of dry streaks — this prevents tough cookies.
- Use a cookie scoop. For uniform cookies, use a small cookie scoop or a two-tablespoon portioning method. This helps them bake evenly.
- Add color or flavor. Roll dough in colored sanding sugar before baking for festive cookies, or fold in a small amount of citrus zest for a bright twist.
- Room temperature butter. Butter that’s softened but not greasy mixes best and yields a better texture. About one hour at room temperature is usually sufficient.
Serving Suggestions
These sugar cookies are versatile and pair well with many treats. Serve them plain, frosted, or alongside seasonal beverages.
- Frosting: Spread a simple vanilla buttercream on cooled cookies for a classic finish.
- Cookie trays: Combine them with other cookie varieties for gift boxes or party platters.
- Holiday pairings: Enjoy with hot cocoa, peppermint beverages, or a glass of milk for a cozy treat.
Recipe FAQ
No — this recipe is designed for drop-style round sugar cookies. For cut-out sugar cookies, use a dedicated cut-out sugar cookie recipe that’s formulated to hold its shape.
Yes. You can frost them after they cool, pipe designs, or roll the dough in colored sugar before baking for quick decoration.
No — this recipe does not require chilling. The dough can be mixed and baked immediately.
Storing
- Store: Keep baked cookies in an airtight container at room temperature for up to 7 days.
- Freeze: Baked cookies can be frozen for up to one month. Alternatively, freeze portioned dough balls for up to two months; bake from frozen, adding a few extra minutes to the bake time.
More Cookie Recipes
- Sprinkle Chocolate Chip Cookies
- Potato Chip Cookies
- Orange Creamsicle Cookies
- Peanut Butter Cup Cookies
- Christmas Cut-Out Cookies
- M&M Peanut Butter Cookies
More sprinkles, please! Subscribe to the recipe newsletter for weekly updates and follow the account on social platforms for behind-the-scenes content and the latest recipes.
Easy Sugar Cookies
Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) salted butter, softened
- 1 ¼ cups granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar, for rolling
Equipment
- Small cookie scoop or tablespoon measure
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.
- Whisk together the flour, baking soda, and baking powder in a medium bowl; set aside.
- In a large bowl, cream together the softened butter and granulated sugar until combined and slightly fluffy.
- Add the egg yolks and vanilla extract and mix until incorporated.
- Add the flour mixture and mix until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, portion dough into roughly 2-tablespoon balls. Roll each ball in granulated sugar and place on the prepared baking sheets, spaced apart.
- Bake for 10–15 minutes, until the tops start to crack. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix: Combine ingredients until just blended for the best texture.
- Portioning: A small cookie scoop helps create consistent cookies that bake evenly.
- Decorating: Roll in colored sugar before baking or frost after cooling for a festive finish.
- Butter: Room-temperature butter works best; avoid letting it get too soft or oily.
Calories: 171 kcal
Some links that may have appeared in other versions of this post were affiliate links that support the author at no extra cost to you.