Sugar Cookies Recipe (Soft, Chewy, Easy to Decorate)
Sugar cookies split into two completely different recipes depending on what you’re after: soft, no-chill drop cookies, or firm, precise cut-out cookies that hold sharp edges for decorating. Most sugar cookies recipes online only give you one style or the other without explaining the tradeoff. This sugar cookies recipe gives you the classic soft, chewy version, a formal comparison of drop vs. cut-out styles, and a real breakdown of which icing to use, so you’re not guessing.
Quick Summary
This sugar cookies recipe makes soft, slightly chewy cookies with lightly crisp edges, using a classic creamed-butter method with an extra egg yolk for richness. A 1-hour chill keeps the dough easy to handle without requiring the multi-day chill some cut-out recipes demand. Below, a comparison table breaks down drop-style vs. cut-out-style sugar cookies, another table compares royal icing, buttercream, and simple glaze so you can pick the right topping, and a troubleshooting section covers exactly why sugar cookies spread too much. Expect about 24 cookies in under an hour, chill time included.
Recipe Snapshot
| Detail | Info |
| Prep Time | 20 minutes |
| Chill Time | 1 hour |
| Cook Time | 10 minutes |
| Servings | 24 cookies |
| Calories | 165 per cookie |
Ingredients for Sugar Cookies Recipe
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (cool room temperature, not warm)
- 1 1/2 cups granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, for a bakery-style flavor)
The extra egg yolk is what keeps these cookies from turning cakey or dry. Yolks add fat and richness without adding the extra moisture a second whole egg would, which is the difference between a soft, chewy sugar cookie and one that tastes more like a plain vanilla cake.
How to Make Sugar Cookies
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar together for 2 to 3 minutes, until light and fluffy.
- Add the egg and extracts. Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until fully combined.
- Combine wet and dry. Add the dry ingredients and mix on low speed just until no streaks of flour remain. Overmixing at this stage leads to tough, dense cookies.
- Chill the dough. Wrap the dough and refrigerate for at least 1 hour. This keeps the cookies from spreading too thin, whether you’re rolling them out for cutouts or scooping them as drop cookies.
- Shape the cookies. For drop cookies, scoop 1.5-tablespoon balls and roll in granulated sugar. For cut-outs, roll the chilled dough to 1/4-inch thickness on a floured surface and cut into shapes.
- Bake. Preheat the oven to 350°F. Bake for 8 to 10 minutes, until the edges are just barely golden. The centers should still look slightly soft.
- Cool completely. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before icing or frosting.
Drop-Style vs. Cut-Out-Style Sugar Cookies
Most sugar cookie recipes commit to one style without explaining what changes if you want the other. Here’s the real difference:
| Style | Chill Requirement | Shape Control | Texture |
| Drop-style | Optional (helps prevent spread but not required) | Rustic, rounded shape, no cutters needed | Soft, slightly chewy, uneven edges |
| Cut-out-style | Required, at least 1 hour (longer for intricate shapes) | Precise, sharp edges, holds detailed cutter shapes | Firmer, denser, holds up well under icing |
This recipe’s dough works for both. If you’re short on time and don’t need clean shapes, skip straight to scooping and baking. If you’re decorating for a holiday or event, chill the dough the full hour (or longer) and roll it out for cutouts.
Sugar Cookie Icing Comparison: Royal Icing vs. Buttercream vs. Glaze
The secondary keyword data behind this recipe made one thing clear: almost as many people search for the icing as they do the cookie itself. Here’s how the three most common options compare:
| Icing Type | Texture When Set | Best For | Notes |
| Royal icing | Hard, matte, smooth | Detailed decorating, stacking, shipping | Made with meringue powder or egg whites plus powdered sugar; dries fully hard |
| Buttercream | Soft, creamy | Everyday frosting, simple decorating | Butter-based, never fully hardens, best eaten within a few days |
| Simple glaze | Thin, semi-glossy | Quick dipping, drizzling, minimal effort | Just powdered sugar and milk or lemon juice; sets softer than royal icing |
If you’re mailing cookies or stacking them for storage, royal icing is the only one of the three that won’t smudge. For everyday cookies you’re eating within a day or two, buttercream or a simple glaze is faster and just as good.
Why Did My Sugar Cookies Spread?
This is the most common problem people run into with any sugar cookies recipe, and it usually comes down to one of three things:
- Butter that’s too warm. Butter should be cool room temperature, around 65-68°F. If you can press a deep fingerprint into it easily, it’s too soft and will cause the cookies to spread before they set.
- Skipping the chill. Even 1 hour in the fridge firms up the butter enough to slow spreading in the oven. This matters even more for cut-out cookies, where shape holds the whole point of the recipe.
- Overmixing the dough. Beating the flour in too aggressively develops gluten and can also warm the dough from the friction, both of which encourage spreading.
Common Mistakes to Avoid
- Not measuring flour correctly. Scooping flour straight from the bag packs it down and adds too much flour. Spoon it into the measuring cup and level with a knife.
- Overbaking. Sugar cookies firm up significantly as they cool. Pull them while the centers still look slightly soft and underdone.
- Icing warm cookies. Icing melts and slides on cookies that haven’t fully cooled, especially buttercream.
- Skipping the almond extract test batch. If you’ve never added almond extract before, try it in a small batch first. It’s a small amount, but the flavor is noticeable and not everyone loves it.
- Doubling the recipe without doubling everything exactly. When scaling up, double every single ingredient, including the egg yolk. Missing even one component in a doubled batch is a common cause of dry, crumbly dough.
Variations on This Sugar Cookies Recipe
- Gluten free sugar cookie recipe: Substitute a 1:1 gluten-free all-purpose flour blend; the texture will be slightly more delicate but holds together well.
- Soft sugar cookie recipe: This is the base recipe above — the extra egg yolk and short chill are what keep the texture soft rather than crisp.
- Cut out sugar cookie recipe: Follow the cut-out method in the Drop vs. Cut-Out table above, chilling the dough a full hour before rolling.
- Simple sugar cookie recipe: Skip the almond extract and any decorating; roll into balls, coat in sugar, and bake as classic drop cookies.
- Classic sugar cookie recipe: Same as simple — this base dough, baked plain, is the classic version most people grew up eating.
- Sugar cookie dough recipe (make-ahead): This dough can be made up to 3 days ahead and kept chilled, or frozen for up to 3 months, well wrapped.
- Brown sugar cookie recipe: Replace half the granulated sugar with packed brown sugar for a chewier texture and deeper flavor.
- Chewy sugar cookie recipe: Use the brown sugar swap above and slightly underbake by 1 minute for maximum chew.
- Homemade sugar cookie recipe: This entire recipe, start to finish, is homemade with no shortcuts or mixes.
- Lemon sugar cookie recipe: Add 1 tablespoon lemon zest to the butter and sugar while creaming, and use lemon glaze instead of vanilla icing.
- Rolled sugar cookie recipe: Another name for the cut-out method — roll the chilled dough and cut into shapes.
- Sugar free cookie recipes: Substitute a 1:1 sugar substitute designed for baking in place of the granulated sugar; texture will be slightly less moist.
- Vegan sugar cookie recipe: Use plant-based butter and replace the egg and yolk with 3 tablespoons of aquafaba or a flax egg.
- Sugar cookie bars recipe: Press the dough into a greased 9×13 pan instead of shaping individual cookies, and bake for 18 to 22 minutes.
- Cream cheese sugar cookie recipe: Replace 1/4 cup of the butter with softened cream cheese for a tangier, extra-soft cookie.
- Sugar cookie recipe without eggs: Replace the egg and yolk with 1/4 cup unsweetened applesauce; the dough will be slightly stickier to handle.
- No chill sugar cookie recipe: Use the drop-cookie method and skip the chill entirely; expect slightly more spread and a thinner cookie.
- Cinnamon sugar cookie recipe: Roll the dough balls in a mix of granulated sugar and 1 teaspoon cinnamon before baking.
- Sugar cookie recipe without eggs or vanilla: Combine the eggless swap above with 1/2 teaspoon almond extract in place of vanilla.
- Eggless sugar cookie recipe: Same substitution as the without-eggs version above.
- Dairy free sugar cookie recipe: Use a plant-based butter substitute in place of dairy butter; the flavor is slightly less rich but the texture holds up well.
More Sugar Cookies Recipe Searches, Answered
A few more common searches point to specific parts of this sugar cookies recipe:
- Sugar cookie icing recipe and sugar cookie frosting recipe: See the Icing Comparison table above — royal icing, buttercream, and a simple glaze are the three standard options, and the table breaks down which to use when.
- Best sugar cookie recipe for decorating: Royal icing is the best choice for detailed decorating, since it dries fully hard and won’t smudge once set. Pair it with the cut-out method above for the cleanest results.
- Christmas sugar cookie recipe: This same base dough works for any holiday. Use festive cookie cutters with the cut-out method, and decorate with royal icing or colored sugar for a Christmas version.
Nutrition (Per Cookie, Unfrosted)
| Nutrient | Amount |
| Calories | 165 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 23g |
| Sugar | 13g |
| Protein | 2g |
Nutrition values are estimates based on standard ingredients and will vary depending on the exact brands and portion sizes used, and do not include icing or frosting.
How to Store Sugar Cookies
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Iced cookies with royal icing can be stacked once the icing is fully hardened (usually 6 to 8 hours) and stored the same way. Cookies frosted with buttercream should be stored in a single layer to avoid smudging, and are best eaten within 2 to 3 days. For longer storage, freeze unfrosted cookies for up to 3 months, or freeze the raw dough (either as a disc or pre-scooped balls) for up to 3 months and bake straight from frozen with an extra 1 to 2 minutes added.
Frequently Asked Questions
Why is my sugar cookie dough too sticky to roll?
The dough likely needs more chilling time. If it’s still sticky after an hour in the fridge, chill it another 30 minutes, and work on a well-floured surface.
Do I have to chill sugar cookie dough?
Not for drop-style cookies, though chilling helps control spread. For cut-out cookies, chilling is essentially required to get clean shapes that hold their form in the oven.
What’s the difference between a cut out sugar cookie recipe and a soft sugar cookie recipe?
They can be the same dough. Cut-out recipes chill and roll the dough for precise shapes, while soft recipes often skip the roll-and-cut step entirely and scoop the dough into drop cookies instead.
Can I make a gluten free sugar cookie recipe from this base?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend; the dough may need a few extra minutes of chilling to firm up properly before rolling or scooping.
Why did my sugar cookies turn out cakey instead of chewy?
Too much flour, or using a whole extra egg instead of just the yolk, are the most common causes. Measure flour by spooning and leveling, and stick to the egg-plus-yolk ratio in this recipe.
Can I freeze sugar cookie dough?
Yes. Wrap the dough tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling or scooping.
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Disclaimer: This recipe is intended for general home baking purposes. Baking times may vary depending on your oven, altitude, and ingredient brands. This post does not hold a clinical nutrition credential and should not replace advice from a doctor or registered dietitian, particularly for those with dietary restrictions or allergies (this recipe contains gluten, dairy, and eggs unless substituted as noted in the Variations section).
Sugar Cookies Recipe
Ingredients
Equipment
Method
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- Cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the egg, egg yolk, and vanilla extract.
- Add the dry ingredients and mix just until combined.
- Chill the dough for at least 60 minutes.
- Preheat oven to 350°F. Scoop or roll the dough into balls and place on a lined baking sheet.
- Bake for 8 to 10 minutes, until the edges are just set. Cool completely before icing.
- Whisk the icing ingredients together and spread or dip onto cooled cookies. Top with sprinkles if desired.
Notes
Store in an airtight container at room temperature for up to 5 days. Nutrition (per cookie, unfrosted): Calories 165 | Fat 7g | Saturated Fat 4g | Carbohydrates 23g | Sugar 13g | Protein 2g
About the Author: Jonas Mitchell is a home baker and recipe developer at RecipeValley, focused on approachable, kitchen-tested desserts and everyday recipes. He does not hold a clinical nutrition credential, and his content is for informational purposes only and is not a substitute for advice from a doctor or registered dietitian.
