Go Back
Frosted sugar cookie with sprinkles stacked with two more cookies
Jonas Mitchell

Sugar Cookies Recipe

Soft, classic sugar cookies with a simple mix of creamed butter and sugar, topped with an easy icing. No stand mixer required, and the dough doesn't need an overnight chill.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
Simple Icing:
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Sprinkles, optional
  • 1/4 teaspoon almond extract optional

Equipment

  • 2 mixing bowls
  • 1 Hand mixer or stand mixer
  • 1 baking sheet
  • 1 roll Parchment paper
  • 1 Cookie scoop or rolling pin (for cut-out version)
  • 1 Wire cooling rack

Method
 

  1. Whisk the flour, baking powder, and salt together in a bowl. Set aside.
  2. Cream the butter and sugar together until light and fluffy, about 3 minutes.
  3. Beat in the egg, egg yolk, and vanilla extract.
  4. Add the dry ingredients and mix just until combined.
  5. Chill the dough for at least 60 minutes.
  6. Preheat oven to 350°F. Scoop or roll the dough into balls and place on a lined baking sheet.
  7. Bake for 8 to 10 minutes, until the edges are just set. Cool completely before icing.
  8. Whisk the icing ingredients together and spread or dip onto cooled cookies. Top with sprinkles if desired.

Notes

See the Drop-Style vs. Cut-Out comparison in the post for the rolled and stamped version.
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