Best Sugar Cookie Recipe – Soft, Easy, 15-Min Prep

This is the sugar cookie recipe I've made a hundred times on my little balcony in Brooklyn. It's the one my neighbors ask for every holiday, and the one my kids beg for on a random Tuesday. It's soft in the middle, slightly crisp at the edges, and melts in your mouth.

I've tested this recipe with different flours, sugars, and baking times so you don't have to. Whether you're rolling out dough for cutouts or just want a quick drop cookie, this version gives you that classic sweet vanilla flavor with a tender crumb. You'll never buy store-bought again.

About the Ingredients

2 ¾ cups (350g) all-purpose flour

Use unbleached for best flavor. For a softer cookie, swap ½ cup with cake flour.

1 teaspoon baking soda

Ensure it's fresh for proper lift. If in doubt, test by adding a bit to vinegar.

½ teaspoon baking powder

Aluminum-free is preferred but any works. Double-acting gives a good rise.

1 cup (226g) unsalted butter, softened

Salted butter? Omit the added salt. Use European style for extra richness.

1 ½ cups (300g) granulated sugar

Organic cane sugar is great. For a deeper flavor, replace ¼ cup with brown sugar.

1 large egg

Room temperature blends better. If vegan, use a flax egg (1 tbsp flax + 3 tbsp water).

2 teaspoons vanilla extract

Pure vanilla is key. For a fun twist, use half vanilla and half almond extract.

½ teaspoon salt

Fine sea salt or table salt. If using salted butter, skip this.

Optional: colored sugar or sprinkles for topping

Add before baking for sparkle. Use coarse sanding sugar that won't melt.

Tips & Tricks

• Chill the dough for at least 1 hour before rolling – it prevents spreading and makes shapes crisp.
• Don't overmix after adding flour – stop as soon as no streaks remain to keep cookies tender.
• Bake one test cookie first to check spread and doneness in your oven – times vary.

Step-by-Step Instructions

1. Whisk dry ingredients

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

2. Cream butter and sugar

In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl.

3. Add egg and vanilla

Beat in the egg and vanilla extract until fully combined, about 1 minute. The mixture should look smooth and glossy.

4. Combine dry into wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Do not overmix.

5. Chill the dough

Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 3 days). Chilling prevents spreading.

6. Preheat and prep

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

7. Roll and cut

On a lightly floured surface, roll dough to ¼-inch thickness. Cut with cookie cutters and place on prepared sheets, 2 inches apart.

8. Bake until edges set

Bake for 8-10 minutes, until edges are lightly golden and centers look just set. The cookies will continue to bake on the hot sheet. For a soft cookie, bake 8 minutes; for crisper, 10.

9. Cool completely

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Delicious Variations

Lemon Sugar Cookies

Add 1 tablespoon lemon zest and replace vanilla with 1 teaspoon lemon extract. Roll in sugar before baking.

Chocolate Chip Sugar Cookies

Fold in 1 cup mini chocolate chips after mixing. Slightly reduce sugar to 1 ¼ cups.

Spiced Sugar Cookies

Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves to the dry ingredients.

How to Store Best Sugar Cookie Recipe

Frequently Asked Questions

I hope this becomes your go-to sugar cookie recipe! If you try it, let me know in the comments below – I'd love to hear how they turn out. And don't forget to share your creations on Instagram with #balconygardenbites. Happy baking!

Best Sugar Cookie Recipe

Best Sugar Cookie Recipe: soft, buttery, and easy to make. Perfect for cutouts or drop cookies. Ready in under an hour.

★★★★½ 4.8 (214 ratings)

15 minPrep time10 minCook time36Servings112 kcalCalories

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🧂 Ingredients

• 2 ¾ cups (350g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• Optional: colored sugar or sprinkles for topping

📋 Instructions

1. 1Whisk dry ingredients — In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. 2Cream butter and sugar — In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl.
3. 3Add egg and vanilla — Beat in the egg and vanilla extract until fully combined, about 1 minute. The mixture should look smooth and glossy.
4. 4Combine dry into wet — Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Do not overmix.
5. 5Chill the dough — Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 3 days). Chilling prevents spreading.
6. 6Preheat and prep — Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
7. 7Roll and cut — On a lightly floured surface, roll dough to ¼-inch thickness. Cut with cookie cutters and place on prepared sheets, 2 inches apart.
8. 8Bake until edges set — Bake for 8-10 minutes, until edges are lightly golden and centers look just set. The cookies will continue to bake on the hot sheet. For a soft cookie, bake 8 minutes; for crisper, 10.
9. 9Cool completely — Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

👨‍🍳 Chef's Note: For the softest cookies, don't overbake – they'll look slightly underdone when you pull them out. They'll set as they cool.

Servings: 36

Cuisine: American

Course: Dessert

Nutrition (per serving): 112 kcal · 1g protein · 16g carbs · 5g fat