Recipe

Fresh Easy Sugar Cookie Recipe

Soft centers, lightly crisp edges, and a simple dough that rolls like a dream. These sweet, classic sugar cookies are weeknight-friendly and party-ready.

By Matt Campbell

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4.9

Freshly baked sugar cookies on a parchment-lined baking sheet with a small bowl of sugar and a wooden rolling pin nearby in a bright home kitchen

Jump to Recipe

There are two kinds of sugar cookies: the ones that taste like sweet cardboard, and the ones that disappear the second they hit the cooling rack. This recipe is firmly in the second camp.

It is sweet and simple with a buttery vanilla vibe, a dough that is forgiving, and cookies that bake up with cozy, tender centers and just-crisp edges. You can keep them plain and perfect, roll them in sugar for sparkle, or dress them up with icing if you are feeling ambitious. No stress. No weird ingredients. Just reliable cookies with personality.

Unbaked sugar cookie dough rolled out on a floured counter with cookie cutters and flour dusting

Why It Works

Easy dough, no drama: A quick chill helps the dough roll cleanly and keeps the cookies from spreading into sad little puddles.
Texture you actually want: A butter-forward dough plus an extra egg yolk gives you soft centers and crisp edges.
Built-in flexibility: Works for cut-out shapes, simple rounds, or slice-and-bake logs if you want a faster route.
Flavor that pops: Bright vanilla, optional almond, and a pinch of salt keep these from being one-note sweet.

Pairs Well With

Storage Tips

Keep them soft

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. If you like them extra tender, tuck a small slice of sandwich bread in the container. The cookies stay soft, the bread does the drying out.

Freeze baked cookies

Freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature (still covered) so they do not pick up condensation.

Freeze the dough

Wrap dough tightly and freeze for up to 2 months. Thaw overnight in the fridge. If the dough feels hard, let it sit on the counter for 10 to 15 minutes before rolling.

Iced cookies: Let icing set fully, then stack with parchment between layers.

Common Questions

Do I really have to chill the dough?

Highly recommended. Chilling for 30 to 60 minutes makes the dough easier to roll and helps the cookies hold their shape. If your kitchen is warm or your butter got too soft, chilling is non-negotiable.

How thick should I roll sugar cookies?

For soft centers and clean edges, aim for 1/4 inch. Thinner than that gets snappier, thicker takes longer and can brown before the center sets.

Why did my cookies spread too much?

Usually one of these: butter was too warm, dough was not chilled, baking sheet was hot from a previous batch, or you added too little flour. Quick fix: chill cut shapes on the tray for 10 minutes before baking.

Can I skip the almond extract?

Yes. It is optional. If you do use it, keep it small. Almond extract is loud in the best way, but it can take over fast.

Can I make these ahead for a party?

Yep. Bake 1 to 2 days ahead and store airtight, or freeze the baked cookies and thaw the day of. If icing, do it the day before so it has time to set.

Do I need to adjust for convection (fan) ovens?

If you bake with convection, reduce the temperature to 325°F and start checking a minute or two early. Convection browns faster.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with paddle attachment or hand mixer
Mixing bowls
Measuring cups and spoons (or a kitchen scale)
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Rolling pin
Rolling guides (optional, for even thickness)
Cookie cutters (optional)
Wire rack for cooling

I love big, ambitious cooking projects, but sugar cookies are my comfort-zone chaos. I will start out responsible, rolling dough neatly, then suddenly I am cutting random shapes because I found a weird cookie cutter in a drawer. The best part is this dough does not punish you for being a little messy. You can reroll scraps, you can chill it mid-process, and you still end up with that buttery, vanilla cookie that tastes like the holidays and a Tuesday night at the same time.