Sugar cookies are classic, soft, and chewy treats perfect for holiday baking or everyday indulgence. This easy recipe requires minimal ingredients and no chilling time, making it ideal for beginners or families with kids.2

• Prep Time: 10–15 minutes

• Cook Time: 7–16 minutes

• Servings: 16–36 (varies by recipe)

• Temperature: 325°F to 400°F (163°C to 204°C), depending on the recipe

Ingredients:

• Unsalted butter: 1 cup (222g), at room temperature 2

• Granulated sugar: 1 cup (230g), plus additional for rolling 25

• All-purpose flour: 2–3 cups (318–456g), spooned and leveled 25

• Large egg: 1, plus 1 egg yolk (optional for extra softness) 5

• Vanilla extract: 1–2 teaspoons (5–10g) 25

• Baking powder: 2 teaspoons (8.5g) 4

• Fine sea salt: 3/4 teaspoon (4g) 5

• Powdered sugar: 1½ cups (170g), for some recipes 4

• Almond extract: 1/2 teaspoon (2.5g), optional 3

• Food coloring: for frosting, optional 3

Equipment needed:

• Electric mixer (handheld or stand)

• Measuring cups and spoons

• Mixing bowls (medium and large)

• Parchment paper or silicone baking mats

• Baking sheets

• Rolling pin

• Cookie cutters

• Cooling rack

• Spring-loaded cookie scoop (optional, for uniform size) 5

Instructions:

1. Preheat oven to 325°F (163°C) for the 3-ingredient version 2 , or 350°F (177°C) for most other recipes 35 , or 400°F (204°C) for the powdered sugar-based recipe.4

2. Line baking sheets with parchment paper.235

3. In a medium bowl, cream butter and sugar until smooth.35 For the 3-ingredient recipe, beat butter and 2/3 cup sugar until combined.2

4. Add egg, vanilla, and optional almond extract; mix until combined.35

5. In a separate bowl, whisk together flour, baking powder, and salt.5

6. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.5 For the 3-ingredient recipe, blend in flour and vanilla, then knead if crumbly.2

7. For roll-out cookies: Roll dough to 1/4–1/2 inch (0.6–1.3 cm) thick on a floured surface or between wax paper.45

8. Use cookie cutters dipped in flour to cut shapes, then transfer to baking sheets.4

9. For drop cookies: Scoop dough into 1-inch balls, roll in sugar, and place 2 inches apart on sheets.25

10. Flatten dough slightly with the bottom of a measuring cup or glass.2

11. Bake for 7–16 minutes, depending on recipe:

    • 7–9 minutes at 400°F (204°C) until golden on the bottom 4

    • 9–10 minutes at 350°F (177°C) until edges are set 3

    • 10–12 minutes at 350°F (177°C) until cookies set and begin to brown 5

    • 14–16 minutes at 325°F (163°C) until slightly golden around edges 2

12. Let cookies cool on the baking sheet for 10–15 minutes before transferring to a cooling rack.25

Safety Notes: Always use oven mitts when handling hot baking sheets. Ensure butter is at room temperature for proper creaming.25 Avoid overbaking to prevent dry, crackery cookies.5

Substitutions:

• Use salted butter, but omit added salt if using.4

• Replace vanilla with vanilla bean paste (10g).4

• Use gluten-free flour blend (ensure it contains xanthan gum) for a gluten-free version.25

• Substitute powdered sugar with granulated sugar in some recipes.4

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.5 Freeze un-iced cookies for up to 3 months.

Pro Tips:

• For soft, chewy cookies, bake just until edges are set and centers are puffy.5

• Roll dough between wax paper to prevent sticking and maintain shape.4

• Let dough rest for 10–15 minutes after mixing to relax the gluten.2

• Use a spring-loaded scoop for uniform cookie size.5

• Avoid over-flouring cutters to prevent dry edges.4