Soft and Buttery Sugar Cookies Recipe

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This classic sugar cookie recipe delivers soft, buttery, perfectly sweet cookies with crisp edges — ideal for decorating with royal icing or enjoying plain straight from the pan. If you love baking beautiful cookies, you'll also adore this Publix Calypso Cookies Recipe and the indulgent Godiva Ganache-Filled Cookies Recipe.

Sugar Cookie Recipe

Publisher: Crisprecipe
Cuisine: American
Category: Baked Goods
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 1 hour (chilling the dough)
Servings: 24 cookies
Calories: Approximately 120–160 calories per cookie

Sugar cookies are one of the most beloved and timeless treats in the world of baking. With their tender, buttery crumb, delicate vanilla fragrance, and lightly crisp golden edges, they are as satisfying to eat plain as they are to decorate with colourful royal icing. A perfect sugar cookie is a simple thing done extraordinarily well — and that simplicity is precisely what makes getting the recipe right so rewarding. For another beautifully straightforward cookie worth mastering, try this Mildred Ricke Cookies Recipe.

The origins of the sugar cookie trace back to the mid-1700s in Nazareth, Pennsylvania, where German Protestant settlers known as the Moravians developed a round, buttery, sugar-dusted cookie that became the early blueprint for what we know today. The recipe spread rapidly across American kitchens, evolving over generations into the cut-out holiday staple that fills cookie tins every Christmas, Easter, and Valentine's Day season. Today, the sugar cookie is as much a canvas for creativity as it is a recipe — a vehicle for royal icing art, sprinkles, and edible decoration that has made it a cornerstone of the modern baking hobby.

What separates a truly great sugar cookie from a mediocre one comes down to three things: the fat ratio, the chilling step, and the baking time. Butter provides the flavour; the balance of butter to flour determines whether the cookie spreads too thin or stays puffed and pillowy. Chilling the dough firms up the fat and prevents spreading in the oven, keeping cut-out shapes sharp and defined. And pulling the cookies from the oven just before they look done — while the centres still appear slightly underset — is the secret to that soft, melt-in-your-mouth interior. For a cookie with similarly precision-dependent technique, the Spirited Away Shortbread Cookies Recipe is a wonderful companion bake.

There are two primary styles of sugar cookie worth knowing. The first is the roll-and-cut version — chilled, firm dough rolled flat and cut into shapes with cookie cutters, baked until just set, and typically decorated with royal icing or buttercream. This is the classic holiday cookie. The second is the drop sugar cookie — a softer, chewier dough dropped in rounds directly onto the baking sheet, often rolled in sugar before baking for a crackled, sparkly surface. Both versions begin with the same foundational recipe, and both are utterly irresistible. For a cookie with a similarly festive and crowd-pleasing character, explore this Crave Rockstar Cookie Recipe.

The frosting you pair with sugar cookies is nearly as important as the cookie itself. A classic royal icing made with powdered sugar, meringue powder, and water dries to a smooth, hard finish that is ideal for detailed decorating. American buttercream — soft, creamy, and sweet — is perfect for a more casual, swirled finish. Either way, the frosting elevates the cookie from a simple baked good to a genuine showpiece. For a spectacular frosting to pair with your sugar cookies, this Hannaford Best Cream Frosting Recipe is an outstanding choice.

Whether you are baking for a holiday cookie exchange, a children's birthday party, a school bake sale, or simply because you want something sweet and homemade on a quiet afternoon, this sugar cookie recipe delivers consistent, beautiful results every time. The dough is easy to work with, the cookies hold their shape perfectly in the oven, and the flavour — pure, vanilla-forward butter and sugar — is universally loved. For another crowd-favourite baked treat with that same warm, homemade appeal, see this Whippoorwill Holler Cinnamon Rolls Recipe.

Recipe

Here is a foolproof, classic sugar cookie recipe that works beautifully for both cut-out shapes and drop cookies. The dough comes together quickly, chills easily, and bakes up into soft, perfectly flavoured cookies every time. For a fun cookie variation to bake alongside these, check out the Giant Eagle Thumbprint Cookie Recipe.

Ingredients

2 and 3/4 cups (345g) all-purpose flour, plus extra for rolling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (225g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated white sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional, but highly recommended)
3 tablespoons full-fat sour cream (for extra tenderness)
Extra granulated or coarse sugar for rolling (drop cookie style)
For the Royal Icing (optional):
3 cups (360g) powdered sugar, sifted
2 tablespoons meringue powder
5–6 tablespoons warm water
Food colouring gel, as desired
Sprinkles or sanding sugar, for decorating

Method Instructions

Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt until evenly combined. Set aside. Sifting the flour is not strictly necessary, but it ensures a more even, lump-free dough.
Cream the butter and sugar: In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3–4 full minutes, until the mixture is very pale, light, and noticeably fluffy. Do not rush this step — proper creaming incorporates air into the dough and is essential for the right texture.
Add the eggs and flavourings: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla extract and almond extract (if using) and mix until just combined. The mixture may look slightly curdled at this stage — this is normal and will smooth out once the flour is added.
Mix in the sour cream: Add the sour cream and mix on low speed until incorporated. The sour cream adds a subtle tang and contributes to an exceptionally tender, soft crumb that sets this recipe apart from standard sugar cookies.
Add the dry ingredients: With the mixer on low speed, gradually add the flour mixture in three additions, mixing just until no dry streaks remain after each addition. Do not overmix once the flour is in — overmixing develops gluten and results in tough, dense cookies rather than tender ones. The finished dough should be soft but not sticky.
Chill the dough: Divide the dough in half. For cut-out cookies, flatten each half into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. For drop cookies, cover the bowl with plastic wrap and refrigerate for 30–60 minutes. Chilling is non-negotiable — it firms the fat, prevents spreading, and deepens the flavour.
Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Do not grease the baking sheets — the butter content of the dough is sufficient, and greased pans cause additional spreading.
For cut-out cookies — roll the dough: Remove one disc of chilled dough from the refrigerator. On a lightly floured surface, roll out to an even 1/4-inch thickness. Work quickly, as the dough will soften as it warms. If the dough cracks at the edges when you first begin rolling, let it sit at room temperature for 3–5 minutes to soften slightly, then try again.
Cut the shapes: Press cookie cutters firmly and cleanly into the dough. Transfer the cut-out shapes carefully to the prepared baking sheets, placing them about 1 inch apart. Gather dough scraps, re-roll once (do not re-roll more than twice, or the texture becomes tough), and cut additional shapes. Repeat with the second disc of dough.
For drop cookies: Scoop rounded tablespoons of chilled dough and roll each into a smooth ball between your palms. Roll each ball generously in granulated or coarse sparkling sugar to fully coat. Place on the prepared baking sheet 2 inches apart and press down gently with the bottom of a flat glass to about 1/2-inch thickness.
Bake: Bake cut-out cookies at 375°F (190°C) for 9–11 minutes, and drop cookies for 10–12 minutes. The cookies are done when the edges are just barely turning golden and the centres look slightly underdone and matte — not shiny. They will continue to firm up on the hot pan. Pull them slightly early rather than late for the softest result.
Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes — they are too soft to move immediately without breaking — then transfer carefully to a wire cooling rack. Cool completely before frosting. Frosting warm cookies causes the icing to melt and slide off.
Make the royal icing (if decorating): In a large bowl, whisk together the sifted powdered sugar and meringue powder. Add warm water one tablespoon at a time, whisking vigorously, until the icing reaches a thick, smooth, ribbon-like consistency. Divide into small bowls and tint with gel food colouring as desired. Transfer to piping bags or zip-lock bags with a tiny corner snipped off for decorating.
Decorate and set: Pipe outlines on fully cooled cookies first, then flood the centres with thinned icing. Add sprinkles, sanding sugar, or other decorations while the icing is still wet. Allow the royal icing to set completely at room temperature for at least 2 hours, or overnight for a fully hardened, professional finish, before stacking or packaging.

Recipe Video

The Best Sugar Cookie Recipe - Soft Cut-Out Sugar Cookies

A complete step-by-step tutorial for making the best soft and buttery cut-out sugar cookies from scratch, including tips for rolling the dough, keeping clean shapes in the oven, and decorating with royal icing like a professional.

Rated 4.9 by 4122 reviewers.

Recipe Tags: sugar cookie recipe, classic sugar cookies, cut-out sugar cookies, soft sugar cookies, decorated sugar cookies, holiday sugar cookies, royal icing sugar cookies, easy sugar cookie recipe, butter sugar cookies, sugar cookies from scratch

Servings

Sugar cookies are wonderfully versatile when it comes to presentation and serving. Here is how to make the most of every batch.

For the most visually striking presentation, arrange fully iced and set sugar cookies on a tiered cake stand or a large decorative platter. Group them by shape or colour scheme for a cohesive, bakery-worthy display that is as beautiful as it is delicious.
Package cooled, un-iced or iced-and-set cookies in clear cellophane bags tied with a ribbon for homemade gifts, bake sales, or party favours. Place a sheet of parchment between layers to protect the icing surface. Sugar cookies packaged this way make some of the most thoughtful and personal edible gifts imaginable.
Serve plain drop sugar cookies warm from the oven on a simple plate alongside a cold glass of milk, a cup of tea, or a hot coffee. The warmth of the cookie and the gentle crunch of the sugar coating against the soft, pillowy interior is one of baking's greatest simple pleasures.
For a dessert spread or cookie platter, pair sugar cookies with contrasting textures and flavours — chocolate-based cookies, fruit-filled thumbprints, and spiced cookies. A platter that includes the Giant Eagle Thumbprint Cookie Recipe alongside your sugar cookies makes for an impressive and varied spread.
Store decorated sugar cookies in a single layer in an airtight container at room temperature for up to 5 days. Un-iced cookies store well in an airtight container for up to 7 days. For longer storage, place un-baked cut-out shapes on a parchment-lined baking sheet, freeze until solid, then transfer to a zip-lock freezer bag and freeze for up to 3 months — bake directly from frozen, adding 2–3 minutes to the bake time.
If gifting or stacking multiple iced cookies, always allow royal icing to dry completely — ideally overnight — before placing cookies on top of one another. Even slightly tacky icing will smear and stick, ruining the decoration. A single layer of parchment between stacked cookies adds an extra layer of protection.

Tips

Use room-temperature butter — but not melted. The butter must be soft enough to cream smoothly with the sugar — it should leave an indentation when pressed but not feel greasy or slick. Too cold and it won't cream properly; too warm and the dough will be soft and sticky. About 30–45 minutes out of the refrigerator is ideal in most kitchens.
Cream the butter and sugar fully. Three to four full minutes of beating at medium-high speed is not optional — it is the step that creates a light, airy texture in the finished cookie. The mixture should nearly double in volume and turn very pale, almost white. Rushing this step produces dense, flat cookies.
Measure flour correctly. Too much flour is the most common cause of dry, crumbly sugar cookies. Use the spoon-and-level method — spoon flour into the measuring cup and level off the top with a straight edge — or better yet, use a kitchen scale for exact results. Even 2–3 tablespoons of extra flour will noticeably affect the texture.
Chill the dough properly. This step cannot be skipped. Chilling firms the fat in the butter, which means the cookies spread far less in the oven, hold their cut-out shapes with crisp, clean edges, and develop a better flavour from the slow hydration of the flour. At least 1 hour is recommended; overnight is even better for cut-out cookies.
Roll dough between parchment sheets. Instead of rolling dough on a floured surface — which can incorporate too much extra flour and toughen the cookies — roll the chilled disc of dough between two large sheets of parchment paper. No sticking, no extra flour, and easy transfer to the baking sheet. This is a game-changing technique.
Keep cut-out shapes cold before baking. After cutting out shapes, slide the entire parchment sheet with the cut cookies onto the baking sheet and chill in the refrigerator for 10–15 minutes before baking. This re-chills the butter that warmed up during rolling and cutting, giving the sharpest possible edges in the oven. For another cookie that rewards precision technique, see the Spirited Away Shortbread Cookies Recipe.
Underbake slightly for soft cookies. The single most common mistake with sugar cookies is overbaking. Pull them from the oven when the edges are barely golden and the centres still look slightly underdone — they will firm up completely as they cool on the hot pan. A fully set cookie in the oven is an overbaked cookie on the cooling rack.
Use gel food colouring for royal icing. Liquid food colouring thins icing and can throw off the consistency, making it difficult to pipe or flood. Gel food colouring is highly concentrated, so you need only a tiny amount — a toothpick dipped in gel is often enough — and it does not affect the icing's texture or drying properties.
Add a touch of almond extract. This is the secret ingredient in most bakery-style sugar cookies. Almond extract adds a warm, slightly floral depth that is unmistakably "sugar cookie" without being overtly almond-flavoured. Even half a teaspoon makes a remarkable difference in the final flavour. For a cookie that similarly uses layered flavours to brilliant effect, try the Antoni Porowski Cowboy Cookie Recipe.
Let royal icing dry completely between layers. If piping detailed designs with multiple colours, allow each colour layer to dry fully before adding the next — at least 15–20 minutes for surface drying, and ideally 2+ hours for full set. Rushing this step causes colours to bleed into each other. For a spectacular, complementary frosting recipe, the Best Frankenfrosting Recipe is a brilliantly versatile decorating frosting.
Make ahead and freeze the dough. Sugar cookie dough freezes beautifully. Shape rolled discs or pre-cut cookie shapes and freeze on a baking sheet until solid, then transfer to a sealed freezer bag. The dough keeps for up to 3 months and can go straight from the freezer to the oven with just a couple of extra minutes of bake time — perfect for holiday season prep.
Use a light-coloured baking sheet. Dark baking pans absorb more heat and cause the cookie bottoms to brown too quickly before the centres are set. Light-coloured or shiny aluminium baking sheets distribute heat more evenly and produce consistently golden, perfectly baked sugar cookies. If you only have dark pans, reduce the oven temperature by 25°F and check a minute or two early.

Ingredient Substitutes

Sugar cookies are flexible in their ingredient list — here are smart substitutions that maintain the spirit of the recipe while accommodating different needs and preferences.

Unsalted butter: Substitute with salted butter and simply omit the added salt in the recipe — the saltiness levels will balance out. Vegan butter sticks (not spreads) also work well and produce a similar texture; look for a variety with at least 80% fat content. Coconut oil (refined, not virgin, to avoid coconut flavour) can substitute in equal measure for a dairy-free option, though the texture will be slightly denser. Similar fat substitution principles apply in the Joanna Gaines Peanut Butter Brownie Recipe.
All-purpose flour: For a gluten-free version, a 1:1 gluten-free baking flour blend (such as those made by Bob's Red Mill or King Arthur) substitutes directly with reliable results — the texture will be slightly more delicate but the flavour remains excellent. Cake flour can replace all-purpose flour for a more tender, fine-crumbed cookie; reduce the amount by 2 tablespoons per cup when making the swap.
Sour cream: Substitute with an equal amount of full-fat plain Greek yogurt, which provides the same acidity and moisture for a tender crumb. Cream cheese (softened, 2 tablespoons) also works beautifully and adds a subtle richness. If you have neither on hand, 1 tablespoon of fresh lemon juice stirred into 3 tablespoons of whole milk will mimic the acidic effect adequately. For another recipe that uses creative ingredient swaps well, see the Rock Star Cookies Recipe.
Vanilla extract: Pure vanilla bean paste is an excellent upgrade — use the same amount and you'll see beautiful vanilla specks throughout the dough. Vanilla powder also substitutes well at the same ratio. If you are completely out of vanilla, a combination of almond extract and a tiny pinch of cinnamon creates an entirely different but equally delicious flavour profile that has its own devoted following.
Meringue powder (for royal icing): Substitute with 2 large pasteurised egg whites in place of the meringue powder and water. The icing will behave nearly identically and dry to the same hard, glossy finish. Aquafaba (the liquid from a can of chickpeas) is a vegan alternative that performs surprisingly well as a meringue powder substitute in royal icing. For another frosting recipe with excellent versatility, the Sweet Hope Frankenfrosting Recipe is a wonderful pairing option for decorated cookies.

Remarks

🍪 There is something deeply joyful about a batch of freshly baked sugar cookies — the buttery aroma filling the kitchen, the satisfying snap of a cookie cutter through chilled dough, and the creative pleasure of decorating each one into a tiny edible work of art. Whether you keep them simple with a dusting of coloured sugar or go all-out with intricate royal icing designs, this recipe gives you a reliable, delicious foundation to return to again and again. For another classic baked treat that brings the same kind of warm, homemade happiness, the Penn Station Cookie Recipe is a perfectly indulgent next bake to try.