Name: Classic Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup butter, softened; 3/4 cup sugar; 1 egg; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt

These classic sugar cookies are soft, buttery, and perfectly sweet, with tender centers and lightly crisp edges. I love making them for Easter shapes, holiday trays, or a simple homemade dessert that feels comforting and timeless.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, I cream the softened butter and sugar until the mixture looks light and fluffy. I add the egg and vanilla extract, then mix until everything is fully combined.

Next, I stir in the flour, baking powder, and salt until a soft dough forms. I roll the dough out on a lightly floured surface and cut it into Easter shapes with cookie cutters. After that, I place the cookies on the prepared baking sheet, leaving a little space between each one.

I bake the cookies for 8 to 10 minutes, just until the edges turn lightly golden. Once they come out of the oven, I let them cool completely before decorating them as desired.

Servings and timing

This recipe makes 18 servings. I usually need about 20 minutes for prep, 10 minutes for baking, and 30 minutes total from start to finish. Each cookie has about 140 calories.

Variations

I like changing this recipe in a few simple ways depending on the occasion. I sometimes add a little almond extract along with the vanilla for a more bakery-style flavor. For a brighter taste, I mix in a bit of lemon zest or orange zest. When I want a festive finish, I top the cookies with colored sugar before baking or decorate them with icing once cooled. I also like using different cookie cutter shapes to make them work for Easter, birthdays, Christmas, or everyday treats.

Storage/Reheating

I store these sugar cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months. To serve them again, I let them thaw at room temperature. If I want a slightly fresh-from-the-oven texture, I warm them for a few seconds in the microwave, but I keep the heating very light so they stay soft.

FAQs

Can I make the dough ahead of time?

Yes, I can make the dough ahead and keep it wrapped in the refrigerator for up to 2 days before rolling and baking.

Why did my sugar cookies turn out hard?

The cookies can turn out hard if I overmix the dough or bake them too long. I get the best texture when I mix just until combined and remove them once the edges are lightly golden.

Can I freeze the cookie dough?

Yes, I can freeze the dough. I usually wrap it tightly and freeze it for up to 2 months, then thaw it in the refrigerator before rolling it out.

Do these cookies hold their shape when baked?

Yes, this dough holds its shape well, especially when I chill it briefly if it feels too soft after mixing.

What icing works best for decorating?

I like using a simple powdered sugar icing or royal icing for decorating because both work well on cooled cookies and make the shapes stand out nicely.

Conclusion

I think these classic sugar cookies are a reliable homemade treat that never goes out of style. They are easy to prepare, fun to decorate, and perfect for sharing during holidays or casual baking days. I love that they taste buttery and sweet while still being simple enough to make anytime I want a soft and cheerful batch of cookies.

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