Introduction

This classic sugar cookie recipe is easy to make and yields soft, buttery cookies with a delicate vanilla and almond flavor. Perfect for decorating or enjoying as is, these cookies strike the right balance between tender and chewy.

Ingredients

1 cup unsalted butter (226 grams)
1 cup granulated white sugar (200 grams)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour (360 grams)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In the bowl of a mixer, cream together the butter and sugar until smooth and fluffy, about 3 minutes.
Step 3: Beat in the vanilla extract, almond extract, and egg until fully combined.
Step 4: In a separate bowl, mix the baking powder and salt with the flour. Gradually add this dry mixture to the wet ingredients, mixing a little at a time.
Step 5: If the dough appears crumbly, continue mixing for 30 seconds to 1 minute until it starts pulling away from the sides of the bowl.
Step 6: If the dough remains too dry or stiff for your mixer, turn it out onto a floured surface. Wet your hands slightly and knead gently by hand to bring it together.
Step 7: Do not chill the dough. Divide it into 2 to 3 manageable portions. Roll out each portion on a floured surface to about 1/4 inch thickness and cut into desired shapes.
Step 8: Bake the cookies at 350°F for 6 to 8 minutes. Allow them to cool on the baking sheet until firm enough to transfer to a wire rack.

Tips & Variations

Use room temperature butter to ensure smooth creaming and a tender texture.
For a different flavor, try substituting the almond extract with lemon or orange zest.
Decorate with royal icing or sprinkle with colored sugar before baking for festive occasions.
If dough is too sticky, lightly flour your rolling surface and rolling pin to prevent sticking.

Storage

Store sugar cookies in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies for up to 3 months. To reheat, let thaw at room temperature or warm briefly in the oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I chill the dough before baking?

This recipe does not require chilling the dough. Baking immediately after rolling ensures the cookies remain soft and bake evenly.

Why are my sugar cookies too hard?

Overbaking or rolling the dough too thin can cause hard cookies. Be sure to bake just until the edges begin to set and keep the dough thickness around 1/4 inch for a tender texture.

Best Sugar Cookie Recipe

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★★★★★

5 from 110 reviews

This classic sugar cookie recipe produces soft, buttery cookies with a hint of vanilla and almond extracts. Perfectly thick and tender, these cookies bake quickly and are ideal for decorating or enjoying plain with a glass of milk.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 24 medium-sized cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 Cup unsalted butter (226 grams)
1 Cup granulated white sugar (200 grams)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg

Dry Ingredients

2 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour (360 grams)

Instructions

Preheat Oven: Preheat your oven to 350° F to ensure it reaches the right temperature before baking the cookies.
Cream Butter and Sugar: In the bowl of your mixer, cream the unsalted butter and granulated sugar together until the mixture is smooth and fluffy, about 3 minutes. This creates a light texture for the cookies.
Add Extracts and Egg: Beat in the vanilla extract, almond extract, and the egg until fully combined for enhanced flavor and structure.
Combine Dry Ingredients: In a separate bowl, mix the baking powder and salt into the all-purpose flour to evenly distribute the leavening agent.
Mix Dry with Wet: Gradually add the flour mixture into the wet ingredients a little at a time. Continue mixing until the dough begins to come together. If crumbly, mix for an additional 30 seconds to one minute. The dough should start to pull away from the sides of the mixer bowl.
Finish Kneading If Needed: If the dough remains too dry or stiff for the mixer, turn it out onto a floured countertop. Flour your hands slightly and knead gently until the dough forms a cohesive ball.
Do Not Chill Dough: Divide the dough into 2-3 workable chunks. Roll each batch out on a floured surface to a thickness closer to 1/4 inch, which will keep the cookies soft and thick. Cut into desired shapes.
Bake Cookies: Place the cut cookies on a baking sheet and bake at 350° F for 6-8 minutes. Once baked, let the cookies cool directly on the cookie sheet until firm enough to transfer to a wire rack to cool completely.

Notes

Do not chill the dough before rolling as this recipe benefits from baking the dough immediately for best texture.
Roll cookies thicker (around 1/4 inch) to ensure softness and a tender bite.
Watch baking time closely as overbaking can cause cookies to dry out; remove them when edges are slightly golden.
If dough is too crumbly, additional gentle kneading or mixing can help bring it together without adding extra liquid.

Keywords: sugar cookies, classic sugar cookie recipe, vanilla sugar cookies, butter cookies, easy sugar cookies, soft sugar cookies, holiday cookies