Warm from the oven with lightly golden edges and a sweet vanilla aroma, these easy sugar cookies are the kind of simple homemade treat that’s hard to resist.
And the best part? You can have a batch ready in just 30 minutes.
There are days when I want to bake cookies without turning it into an afternoon project,
and this is exactly the sort of recipe I reach for.
There’s no dough to chill, no rolling pin to pull out, and no cookie cutters to fuss with. You mix the dough, shape it into little balls, and send them straight to the oven.
With just seven everyday ingredients, these cookies are wonderfully simple. I love them plain when they’re still a little warm, but they’re also a great blank canvas for frosting, sprinkles, or a chocolate candy pressed on top.
Make them for a holiday cookie plate, an after-school treat, or simply because you’re craving something sweet. With 4 dozen cookies in a batch, there will be plenty to share!
Why You’ll Love This Recipe
There’s a lot to love about a sugar cookie that keeps things this easy.
It’s quick. The entire recipe takes just 30 minutes from start to finish, including 10 minutes of baking time.
There’s no chilling. As soon as you finish mixing the dough, you can shape the cookies and get them into the oven.
You only need seven ingredients. This recipe sticks to familiar baking staples: flour, baking soda, baking powder, butter, sugar, an egg, and vanilla.
No rolling or cutting required. Instead of rolling out sheets of dough, you simply shape it into walnut-sized balls. It’s an especially nice recipe when you want homemade sugar cookies without the extra work of traditional cut-outs.
They’re fun to dress up. Enjoy them straight from the cooling rack, or turn them into something festive with frosting, sprinkles, or chocolate candies.
And because one batch makes 4 dozen, they’re perfect when you need enough cookies for a party, holiday gathering, bake sale, or a hungry house full of cookie lovers.
Sugar Cookie Ingredients
You only need 7 simple ingredients to make these easy sugar cookies, and they’re all classic baking staples you may already have in your kitchen.
- All-Purpose Flour – This gives the cookies their structure and creates the base of the dough.
- Baking Soda – Helps the cookies rise and contributes to their texture as they bake.
- Baking Powder – Works alongside the baking soda to give the cookies a little lift.
- Butter – Use softened butter so it blends smoothly with the sugar. It adds richness, moisture, and that classic buttery sugar cookie flavor.
- White Sugar – This is where the cookies get their sweetness. Beating it with the softened butter also helps create a smooth cookie dough.
- Egg – Adds moisture and helps hold all the ingredients together.
- Vanilla Extract – Gives these simple cookies their warm, familiar vanilla flavor.
Step-by-Step Instructions
These sugar cookies couldn’t be much simpler to put together. Before you start mixing, gather everything you need so the dough comes together quickly.
First, prepare the oven.
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Mix the dry ingredients.
- Stir flour, baking soda, and baking powder together in a small bowl.
Cream the butter and sugar.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth.
Add the egg and vanilla.
- Beat in egg and vanilla.
Finish the cookie dough.
- Gradually blend in flour mixture.
- At this point, you’ll have your sugar cookie dough ready for shaping. No waiting or chilling required!
Shape the cookies.
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
Let’s bake!
- Bake in the preheated oven until edges are just golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
- Once they’ve cooled, they’re ready to eat—or decorate!
Expert Tips
This recipe is wonderfully straightforward, but a few little details can help you get the most out of every batch.
Make sure your butter is softened. The recipe calls for softened butter, and that matters when you beat it together with the sugar. You want the mixture to become nice and smooth.
Add the flour mixture gradually. Once the egg and vanilla are mixed in, incorporate the dry ingredients a little at a time as directed instead of adding everything at once.
Keep the dough balls similar in size. Walnut-sized balls are the goal. Keeping them fairly consistent will help the cookies bake evenly.
Don’t crowd the baking sheet. Give each ball of dough the full 2 inches of space called for in the recipe.
Look at the edges, not just the clock. The cookies bake for 8 to 10 minutes, but the real sign that they’re ready is when the edges are just golden.
Give them a moment before moving them. Let the freshly baked cookies cool briefly on their baking sheets before transferring them to a wire rack.
And if you’re planning to frost them, patience pays off! Wait until the cookies are completely cool before decorating.
Recipe Variations
One of my favorite things about a simple sugar cookie is how easily you can make it your own without changing the basic cookie dough.
For a little sparkle and texture, roll the dough balls in granulated sugar before baking. It’s an easy finishing touch that gives the tops a sweet, crackly appearance.
Chocolate lovers can press a chocolate candy into the center of each warm cookie just after it comes out of the oven.
Or wait until the cookies have cooled completely and decorate them with sugar cookie icing and colorful sprinkles. This is especially fun around the holidays—just switch up your frosting and sprinkle colors to match the occasion.
You can even divide a batch and decorate it a few different ways. Leave some plain, frost a few, and add chocolate candies to the rest. One simple dough, three different cookie plates!
Storage & Reheating
If you somehow end up with leftovers, these cookies store nicely.
Once completely cool, place the cookies in an airtight container. You can keep them at room temperature for a few days or refrigerate them for up to one week.
For frosted cookies, place sheets of wax paper between the layers. This helps protect the frosting and keeps the cookies from sticking together.
Can you freeze sugar cookies?
Absolutely. Both the baked cookies and the unbaked dough can be frozen.
For baked cookies, allow them to cool completely and arrange them in a single layer on a baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen cookies to a zip-top bag or freezer-safe container, then wrap them in at least one layer of foil for extra protection. They’ll keep in the freezer for up to two months.
For cookie dough, roll the dough into balls and arrange them on a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen dough balls to a zip-top bag or freezer-safe container and wrap in at least one layer of foil. Freeze for up to two months.
There’s no need to reheat the cookies before enjoying them. Stored cookies can simply be served at room temperature.
Serving Suggestions
Sometimes the best way to eat a sugar cookie is the simplest: slightly warm with a cold glass of milk.
I also love serving these with hot coffee, tea, or a mug of hot chocolate. They make an easy little afternoon treat and are just as welcome after dinner when you want something sweet without a complicated dessert.
For holidays and parties, pile them onto a big cookie platter and have fun with the decorations. Frosting and colorful sprinkles can turn this simple recipe into cookies for Christmas, birthdays, Valentine’s Day, baby showers, or just about any celebration.
And because the recipe makes 4 dozen cookies, it’s a great one to keep in mind whenever you’re baking for a crowd.
Simple ingredients, 30 minutes, and a big batch of warm homemade sugar cookies—sometimes that’s really all you need.
Easy Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
- Stir flour, baking soda, and baking powder together in a small bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth.
- Beat in egg and vanilla.
- Gradually blend in flour mixture.
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are just golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
Notes
Recipe Notes
Nutrition
Calories: 86kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4gRecipe FAQs
1. Do I need to chill the sugar cookie dough?
No, you do not need to chill the dough. Once everything is mixed together, simply roll the dough into walnut-sized balls and place them on the baking sheet. This makes the recipe especially nice when you want homemade cookies without waiting around for dough to chill.
2. How soft should the butter be?
You want the butter softened, but not melted. It should be soft enough to beat smoothly with the sugar while still holding its shape. If the butter is too warm or melted, it can change how the cookies spread while baking.
3. How do I know when the sugar cookies are done?
The edges are the best way to tell. Bake the cookies for 8 to 10 minutes, or until the edges are just golden. They don’t need to look deeply browned. Let them cool briefly on the baking sheet before moving them to a wire rack.
4. Why didn’t my sugar cookies flatten very much?
These cookies are rolled into walnut-sized balls, so they may stay a little thicker than traditional rolled sugar cookies. Make sure you measure the flour carefully, use softened butter, and check that your baking soda and baking powder are fresh. Also, be sure the oven is fully preheated to 375°F (190°C) before baking.
5. Can I make these sugar cookies without an electric mixer?
For this recipe, I recommend using an electric mixer. It makes it much easier to beat the softened butter and sugar together until smooth, just as the recipe calls for. Once the egg and vanilla are mixed in, gradually blend in the flour mixture and your dough is ready to shape.
