This Simple Sugar Cookie Recipe Is So Good You’ll Hide the Tin from Your Friends

You don’t need a culinary degree to make cookies that taste like a bakery flex. This simple sugar cookie recipe gives you crisp edges, soft centers, and that classic buttery-vanilla vibe in under an hour. No weird ingredients, no drama—just dough that behaves and a flavor that slaps.

If your last batch baked into pancake blobs, consider this your comeback story. Ready to upgrade “just okay” cookies into “who made these” status?

The Secret Behind This Recipe

The magic combo here is butter temperature, proper sugar balance, and a dash of cornstarch. Softened butter (not melted) traps air when creamed with sugar, giving you lift without puffing into muffin territory.

Cornstarch tenderizes the crumb for that soft-bite texture you actually want. We also chill the dough briefly. Not overnight, not a four-hour life detour—just 20–30 minutes to hold shape and prevent spread.

Finally, a touch of almond extract (optional) adds warmth that makes people say, “What’s that?” in the best way.

What You’ll Need (Ingredients)

2 3/4 cups (330 g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (227 g) unsalted butter, softened to cool room temp
1 1/4 cups (250 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature (extra richness and tenderness)
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional but fantastic)
2–3 tablespoons milk or heavy cream (as needed for dough texture)
Extra granulated sugar for rolling or sprinkling

Let’s Get Cooking – Instructions

Preheat and prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper. Don’t skip the parchment—no one wants a cookie stuck like it’s signed a lease.
Whisk dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
Cream butter and sugar: In a separate large bowl, beat softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
This step is the difference between “meh” and “wow.”
Add eggs and extracts: Beat in the egg and egg yolk until smooth. Mix in vanilla and almond extract. Scrape the bowl—sneaky butter pockets hide on the sides.
Combine: Add the dry ingredients in two additions, mixing on low just until you see only a few streaks of flour.
Adjust texture: Add 1–3 tablespoons of milk or cream, 1 tablespoon at a time, until the dough holds together and feels soft but not sticky.
You’re aiming for Play-Doh vibes.
Chill fast: Cover and chill the bowl in the fridge for 20–30 minutes. Use this time to text the group chat that they “might” get cookies (they won’t, FYI).
Shape: Scoop 1.5–2 tablespoon portions (a medium cookie scoop). Roll into balls and then roll in granulated sugar.
Place on the sheets with 2 inches between each.
Bake: Bake 9–11 minutes, until edges are set and just barely golden while centers still look a touch soft. They’ll finish setting on the pan. Don’t overbake unless you enjoy edible coasters.
Optional sparkle: Immediately after baking, sprinkle a pinch more sugar on top for a crackly finish.
Cool on the pan for 5 minutes, then transfer to a rack.

Storage Tips

Room temperature: Store in an airtight container for 4–5 days. Add a slice of bread to keep them soft (bread sacrifices itself; heroic, really).
Freezing cookies: Freeze baked cookies in layers with parchment between them for up to 2 months. Thaw at room temp.
Freezing dough: Scoop and freeze dough balls on a tray, then bag for up to 2 months.
Bake from frozen at 350°F, adding 1–2 minutes.

Benefits of This Recipe

Beginner-proof: Clear steps and forgiving dough mean you don’t need pro-level gear or skills.
Texture control: Slightly underbake for soft centers or go a minute longer for crunchier edges. You’re the boss.
Customizable: Dress them up with sprinkles, citrus zest, or frosting. Or keep it classic and let the butter do the talking.
Quick turnaround: From mixing bowl to first bite in under an hour.
Your patience isn’t on trial here.
Reliable yield: Even spreading and consistent thickness for that tidy, bakery look.

Common Mistakes to Avoid

Melting the butter: Melted butter = flat, greasy cookies. Use softened, cool butter that dents with gentle pressure.
Overbaking: Pull them when edges set and centers look slightly soft. They firm up as they cool.
Skipping the chill: Warm dough spreads too much.
A quick chill locks in shape and thickness.
Heavy hand with flour: Scoop flour by fluffing, spooning into the cup, and leveling. Overpacking turns tender into tough—no thanks.
Ignoring salt: A little salt makes the vanilla and butter pop. Bland cookies are a crime, IMO.

Alternatives

Lemon sugar cookies: Add 1 tablespoon lemon zest and swap 2 tablespoons of sugar for powdered sugar for a softer bite.
Brown butter version: Brown the butter, chill until solid, then cream as usual.
Expect nuttier flavor and slightly chewier centers.
Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Add an extra tablespoon of milk if the dough seems dry.
Dairy-free: Substitute high-quality vegan butter sticks (not spread) and use plant-based milk. Flavor stays surprisingly classic.
Holiday sprinkle swap: Roll in colored sanding sugar or mix 1/3 cup sprinkles into the dough for party mode.
Frosted sugar cookies: Top cooled cookies with a simple glaze (1 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla) and sprinkles.

FAQ

Can I make these cut-out sugar cookies?

Yes—with tweaks.

Reduce milk to 1 tablespoon, add 2–3 more tablespoons flour, and chill the dough at least 1 hour. Roll between parchment to 1/4 inch and bake 8–10 minutes.

Why did my cookies spread too much?

Likely warm butter, insufficient chilling, or too little flour. Also check your oven temp with a thermometer—350°F is not a suggestion.

If still spreading, chill the shaped dough balls for 10 minutes on the sheet before baking.

Do I need the almond extract?

No, but it elevates the flavor with a subtle bakery note. If skipping, add an extra 1/2 teaspoon vanilla. It won’t hurt feelings.

How do I get those pretty crackly tops?

Roll the dough balls in granulated sugar before baking, and sprinkle a touch over hot cookies right out of the oven.

The contrast creates that glinty, crackly finish.

Can I double the recipe?

Absolutely. Use a stand mixer if you have one and rotate baking sheets halfway through for even browning. Freeze half the dough if you want fresh-baked on demand later—chef’s kiss.

What if I only have salted butter?

Use it and reduce the added salt to a tiny pinch or omit it.

Flavor will still be great; just watch overall saltiness.

How do I keep them soft for days?

Don’t overbake, store airtight, and add a slice of bread in the container. The cookies absorb moisture from the bread, staying plush and chewy. Science, but tasty.

In Conclusion

This simple sugar cookie recipe is your new pocket ace: fast, forgiving, and wildly satisfying.

With a quick chill, balanced ingredients, and smart baking times, you get that ideal trio—crisp edges, soft middles, and a buttery-vanilla aroma that feels like home. Keep it classic, dress it up, or stash dough balls in the freezer for emergency dessert situations (we’ve all been there). Bake a batch, and don’t be surprised when the tin “mysteriously” empties—these cookies are that good.