Here’s a solid, easy sugar cookie recipe you can start with, plus quick notes to customize. All amounts are standard for a tender, classic sugar cookie. Direct recipe
- Ingredients:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 2/3 cups (320 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Directions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in egg and vanilla until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl; gradually add to the creamed mixture, mixing until just combined.
- If the dough feels soft, wrap and chill for 20–30 minutes for easier handling.
- Roll dough to about 1/4 inch (6 mm) thick on a lightly floured surface, or portion and pat into discs.
- Cut into shapes if desired. Place on prepared sheets, spacing about 1 inch apart.
- Bake 8–11 minutes, until edges are just starting to turn golden. Do not overbake for soft cookies.
- Cool on the sheet 2 minutes, then transfer to a wire rack to cool completely.
- Optional icing:
- Royal icing or simple glaze works well. For a basic glaze, whisk together 1 cup confectioners’ sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla; drizzle or spread once cookies are completely cooled.
Tips and variations
- For softer cookies, increase butter to 1 1/4 sticks (about 140 g) and reduce flour by a few tablespoons, or add an extra yolk for moisture.
- To keep cookies from spreading too much, chill the dough for 30–60 minutes before rolling, and bake at a consistent 350°F (175°C).
- If you prefer cut-out cookies, consider using a slightly higher flour ratio or adding a pinch more salt to balance sweetness.
- For a 3-ingredient version (egg-free), you can find simplified variations that swap in an additional binder like milk or cornstarch, but standard recipes with egg tend to yield the best texture.
What to expect
- Texture: Soft and tender with crisp edges, depending on bake time.
- Flavor: Classic vanilla sweetness that pairs well with royal icing or a light glaze.
- Yield: About 24–36 cookies, depending on size and thickness.
If you’d like, specify any dietary needs (gluten-free, egg-free, dairy-free) or preferred cookie size, and the recipe can be adapted accordingly.
