This easy old-fashioned sugar cookie recipe is made with simple pantry ingredients you probably already have in your kitchen. The cookies are soft, chewy, buttery, and perfect for decorating, gifting, or enjoying with a cold glass of milk.
Easy Sugar Cookie Recipe
Old-fashioned sugar cookies are loved for a reason: they are simple, dependable, and delicious. This recipe uses everyday ingredients and does not require chilling, so you can mix the dough, roll it out, cut your shapes, and bake right away.
These cookies bake up soft and tender with just the right amount of chew. They are sturdy enough for frosting and sprinkles, but still soft enough to taste homemade and fresh. Whether you are making Christmas cookies, birthday cookies, or a quick weekend treat, this classic sugar cookie recipe is a great one to keep on hand.
You can make the original version, or try the simple chocolate and pecan variations included below. Each version starts with the same easy method and uses the same basic approach, making this a flexible cookie recipe for holidays and family baking days.
Making sugar cookies is a wonderful activity for kids and adults alike. Children especially enjoy rolling out the dough, pressing cookie cutters into different shapes, and decorating the cooled cookies with frosting and sprinkles. These cookies are also a thoughtful homemade gift because they are easy to pack, share, and enjoy.
How To Make Soft Sugar Cookie Recipe Without Baking Soda or Milk
This soft sugar cookie recipe is easy to prepare in one large bowl. A stand mixer works well, but a hand mixer and a large mixing bowl will also do the job. Start by preheating your oven to 350 degrees F so it is ready when the dough is mixed and shaped.
Simple Ingredients
You only need a short list of basic ingredients to make these soft, chewy sugar cookies:
- Softened butter
- Granulated sugar
- Eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Salt
That is all you need for a classic homemade sugar cookie dough. The butter gives the cookies rich flavor, the sugar adds sweetness and tenderness, and the eggs help bring the dough together. Baking powder gives the cookies a gentle lift without using baking soda.
Optional – Line Your Cookie Sheet With Parchment Paper for Easy Clean-Up
Lightly flour your work surface and rolling pin, then roll the cookie dough to about 1/4 inch thick. Use cookie cutters to cut the dough into your favorite shapes. Add more flour to the surface and rolling pin as needed to prevent sticking, but avoid using too much flour or the cookies may become dry.
Place the unbaked cookie shapes on a large prepared baking sheet. Leave at least 1/2 inch of space between each cookie so they have room to spread slightly as they bake.
If you prefer round sugar cookies instead of cut-out cookies, use a cookie scoop to portion the dough. Roll each portion into a smooth ball, place it on the baking sheet, and gently flatten it before baking.
Bake the cookies at 350 degrees F for 6 to 8 minutes. Baking time can vary by oven, so watch them closely. Do not bake until they are golden brown, or the cookies may become hard. For soft sugar cookies, remove them while they still look pale and just set.
Let the cookies cool on the baking sheet or a wire rack for 5 to 10 minutes before decorating. Once cooled, frost them with buttercream frosting and add sprinkles if desired.
Serve and enjoy with a glass of milk.
Variations – Chocolate Sugar Cookie Recipe
For chocolate sugar cookies, use the same one-bowl method with the addition of cocoa powder. Preheat your oven to 350 degrees F before mixing the dough.
Add the following ingredients to a large mixing bowl:
- 1 1/2 cups softened butter, or 3 sticks softened butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 1/2 cups flour
- 1/2 cup Hershey’s cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons salt
- Optional: 2 cups mini chocolate chips
Mix until the ingredients are fully incorporated, about 2 minutes with a cookie paddle. Roll the dough into 1-inch balls and flatten each one to about 1/2 inch thick. Bake at 350 degrees F for about 10 minutes.
Let the cookies cool before topping them with a peppermint Hershey’s Kiss and a light dusting of powdered sugar, if desired.
Pecan Sugar Cookie Recipe
For pecan sugar cookies, follow the original sugar cookie recipe and add chopped pecans to the dough. The pecans add a rich, nutty flavor and a little texture to every bite.
Add the following ingredients to a large mixing bowl:
- 1 1/2 cups softened butter, or 3 sticks softened butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 1/2 cups flour
- 2 cups chopped pecans
- 1 teaspoon baking powder
- 2 teaspoons salt
Mix Until the Dough Comes Together
Mix the wet and dry ingredients until everything is fully combined, about 2 minutes with a cookie paddle. On a floured surface, roll the dough to 1/4 inch thick and cut into shapes.
Place the cookies on a large baking sheet and bake at 350 degrees F for 6 to 8 minutes. For softer cookies, bake closer to 6 minutes and avoid letting the edges turn golden brown.
Remove the cookies from the oven and let them cool for 5 to 10 minutes before decorating. Maple buttercream frosting pairs especially well with pecan sugar cookies.
Buttercream Frosting for Sugar Cookies
You can decorate these cookies with a simple icing or a soft buttercream frosting. This buttercream is rich, smooth, and easy to spread over cooled cookies.
In a large mixing bowl, combine:
- 2 cubes softened butter, or 1 cup
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk
Using a hand mixer or stand mixer, slowly blend the powdered sugar into the softened butter. Mix until smooth and creamy. If desired, divide the frosting into smaller bowls and add food coloring for decorating.
Chocolate Buttercream Frosting
To make chocolate buttercream frosting, add 1/4 cup Hershey’s cocoa powder to the frosting ingredients and mix until smooth.
Maple Buttercream Frosting
To make maple buttercream frosting, use maple extract in place of vanilla extract and follow the same mixing directions. This variation is especially good on pecan sugar cookies.
Christmas Cookie Recipes
Chocolate Sugar Cookies
Date-Coconut Snow Ball Cookies
Mexican Wedding Cookies
Coconut Macaroons
Let Me Know What You Think
How To Store Or Gift Sugar Cookies
Place decorated or undecorated cookies on a paper plate and wrap them with plastic wrap. These cookies can dry out if left uncovered, so keep them sealed until serving. To store leftovers, place the cookies in an airtight container and keep them on the counter or in the refrigerator for up to 4 days.
Soft Sugar Cookies Recipe
Ingredients
- 1 1/2 cups softened butter or 3 sticks softened salted or unsalted butter
- 2 cups granulated white sugar brown sugar will change the texture
- 4 eggs
- 2 teaspoons pure vanilla extract or almond extract, if preferred
- 5 1/2 cups all-purpose flour
- 1 teaspoon baking powder this recipe does not use baking soda
- 2 teaspoons salt
Instructions
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Preheat the oven to 350 degrees F. Mix all ingredients together until fully combined, about 2 minutes with a cookie paddle.
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On a floured surface, use a floured rolling pin to roll the dough to 1/4 inch thick. Cut into shapes with cookie cutters.
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Optional: line your cookie sheet with parchment paper for easier clean-up.
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Place the unbaked cookies on a prepared baking sheet, leaving at least 1/2 inch between each cookie.
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For round cookies, portion the dough with a cookie scoop, roll into balls, and place them on the baking sheet.
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Bake for 6 to 8 minutes. Do not bake until golden brown if you want soft cookies.
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Remove the cookies from the oven and let them cool for 5 to 10 minutes on a wire rack.
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Decorate with buttercream frosting and sprinkles once completely cooled.
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Enjoy with a glass of milk.