There's something magical about rolling out sugar cookie dough with my kids, Logan and Ellie, on a Saturday afternoon. The kitchen fills with the sweet scent of vanilla and butter, and their little hands press cookie cutters into the dough with such concentration. But here's the thing – I learned the hard way that not all sugar cookie recipes are created equal. After years of cookies that spread into blobs or required hours of chilling time (patience is not my strong suit!), I finally perfected this no-chill, no-spread sugar cookie recipe that works every single time.
Jump To
- Ingredients
- Instructions
- Why This Recipe Works
- Baking Time Guide (By Size & Desired Texture)
- Sugar Cookie Baking Time Guide (By Size & Desired Texture)
- Tips and Variations
- Sugar Cookie Recipe Substitutions & Adjustments
- Sugar Cookie Recipe Substitutions & Adjustments
- Storage and Freezing
- Serving Suggestions
- FAQ
- More Cookie Recipes You'll Love
- 📖 The Complete Recipe
- 💬 Reviews
This recipe has been made by millions of home bakers, and for good reason. These cookies hold their shape beautifully, stay soft and chewy for days, and you can have them on the table in just 25 minutes from start to finish. No waiting around for dough to chill. No wondering if they'll keep their shape. Just perfect, bakery-style sugar cookies that taste like childhood and look exactly like you intended.
Whether you're baking for Christmas, Valentine's Day, birthdays, or just because it's Tuesday and you need something sweet, this is the only sugar cookie recipe you'll ever need. Let's bake together!
Ingredients
For the Cookies:
- 1 cup (222g) butter, room temperature
- 1 cup (230g) granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups (456g) all-purpose flour
- 2 teaspoons baking powder
For Decorating:
- 1 batch sugar cookie frosting (recipe link below)
- Sprinkles, colored sugars, or royal icing
Instructions
Time needed: 25 minutes
- Preheat and Prepare
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or leave them ungreased.
- Cream the Butter and Sugar
In a stand mixer or large bowl, cream together the room temperature butter and granulated sugar for a full 2 minutes. This step is important – don't rush it! The mixture should look lighter in color and feel fluffy. That's when you know you've incorporated enough air for tender cookies.
- Add Wet Ingredients
Scrape down the sides of the bowl, then add the vanilla extract and egg. Mix until everything is well combined and smooth. The mixture might look a little curdled at first, but keep mixing and it will come together beautifully.
- Mix in Dry Ingredients
Add the flour and baking powder to the bowl. Start mixing on low speed (you don't want a flour cloud in your kitchen – trust me, I've been there!), then gradually increase the speed until the dough comes together. The finished dough should feel like Play-Doh – soft, smooth, and pliable. If it feels too sticky, add a tablespoon of flour. If it seems too dry, add a teaspoon of water.
- Roll Out the Dough
Here's the secret: these cookies don't spread or puff up during baking, so the thickness you roll is the thickness you get in the finished cookie. For most cookie cutters, I roll the dough to about ¼ inch thick. If you want thicker, softer cookies, go for ½ inch. Dust your work surface and rolling pin lightly with flour to prevent sticking.
- Cut Out Shapes
Use your favorite cookie cutters to cut out shapes. Press straight down and lift straight up for the cleanest edges. Place the cutouts on your prepared baking sheets, leaving about 1 inch between cookies (though honestly, they barely spread, so you can fit quite a few on each sheet).
- Bake to Perfection
Bake at 350°F for 7-11 minutes, depending on size. You're looking for centers that are puffy and no longer glossy, but here's the crucial part: pull them out BEFORE any browning happens. The moment you see even a hint of golden color on the edges, they're done. If they brown, they'll be crispy instead of soft and chewy.
- Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting. Once cool, frost with your favorite sugar cookie frosting and decorate however your heart desires!
Why This Recipe Works
After testing countless sugar cookie recipes (my family didn't complain about being guinea pigs!), I discovered the secret to perfect shape-holding cookies: the ideal flour-to-butter ratio. This recipe uses a 3:1 ratio of flour to butter, which creates a sturdy dough that maintains its shape without being tough or dry.
The baking powder provides just enough lift to keep the cookies tender without causing spread. And because the dough has the perfect consistency right from the start, there's no need for chilling – you can roll and cut immediately. This was a game-changer for me on busy baking days when I needed cookies fast.
The texture is what really makes these special. They're soft and chewy when you bite in, never crumbly or cake-like, with a buttery vanilla flavor that lets any frosting or decoration shine. Logan calls them "the perfect vanilla cookies," and coming from a picky seven-year-old, that's high praise!
Baking Time Guide (By Size & Desired Texture)
How long should you bake sugar cookies? It depends on the size and texture you want. Use this guide for perfect results:
Baking Time Chart
Sugar Cookie Baking Time Guide (By Size & Desired Texture)
How long should you bake sugar cookies? It depends on the size and texture you want. Use this guide for perfect results:
| Cookie Size | Dough Amount | For SOFT & CHEWY | For CRISPY | Visual Cue |
|---|---|---|---|---|
| Small | 1 tablespoon | 7-8 minutes at 350°F | 9-10 minutes at 350°F | Edges just set, centers puffy |
| Standard Recipe default |
3 tablespoons | 9-10 minutes at 350°F | 11-12 minutes at 350°F | Centers puffy, no browning yet |
| Large | 4 tablespoons | 12-13 minutes at 350°F | 14-15 minutes at 350°F | Centers just set, edges firm |
| Cookie Bars 9x13" pan |
Whole batch | 22-25 minutes at 325°F | 28-30 minutes at 325°F | Toothpick comes out clean |
| Extra Thin ⅛" rolled |
Varies | 6-7 minutes at 350°F | 8-9 minutes at 350°F | Edges barely golden |
| Extra Thick ¾" rolled |
Varies | 13-15 minutes at 350°F | 16-18 minutes at 350°F | Sides firm, top springs back |
📱 Swipe left to see all columns on mobile devices
How to Tell When Sugar Cookies Are Done
For Soft & Chewy Cookies:
- Centers are puffy and look slightly underdone
- Surface is no longer glossy or wet-looking
- Edges are set but NOT browned
- Gentle touch springs back slowly
- Pull them out before any browning appears
For Crispy Cookies:
- Edges are light golden brown
- Centers are completely set and dry
- No jiggle when pan is gently shaken
- Touch test feels firm throughout
Pro tip: Start checking 2 minutes before the minimum time. Ovens vary wildly, and these cookies can go from perfect to overbaked in just one minute. They'll continue firming up as they cool, so what looks slightly soft at 9 minutes will be perfectly chewy at 10 minutes of cooling time.
Tips and Variations
For Best Results:
- Use room temperature butter (65-67°F) for the creamiest texture
- Measure flour by spooning it into the cup and leveling off – don't pack it
- Wet your hands when gathering dough scraps to make them pliable again
- Freeze unbaked cutouts on a tray, then store in bags for up to 3 months
Fun Flavor Twists:
- Almond Sugar Cookies: Replace 1 teaspoon vanilla with almond extract for an elegant flavor
- Lemon Sugar Cookies: Add 1 tablespoon lemon zest and 1 teaspoon lemon extract
- Brown Butter Magic: Brown the butter first, cool it, then use in the recipe for a nutty depth
- Cinnamon Sugar Coating: Roll cookies in cinnamon-sugar before baking for a snickerdoodle vibe
Sugar Cookie Recipe Substitutions & Adjustments
Want to customize this sugar cookie recipe? Here's your complete substitution guide with exact adjustments for perfect results every time:
Sugar Cookie Recipe Substitutions & Adjustments
Want to customize this sugar cookie recipe? Here's your complete substitution guide with exact adjustments for perfect results every time:
| Substitution/Change | How to Adjust | Expected Result | Pro Tips |
|---|---|---|---|
| Gluten-Free Flour | Use 1:1 gluten-free baking flour blend (same amount) | Slightly more crumbly texture but still delicious | Add 1 extra tablespoon butter if dough is too dry. Chill 30 minutes before rolling. |
| Salted Butter | Replace unsalted butter 1:1, omit the salt in recipe | Identical texture, slightly more savory flavor | Perfect if that's all you have! Skip adding any additional salt. |
| Almond Extract | Replace 1 teaspoon vanilla with 1 teaspoon almond extract (or use ½ teaspoon of each) | Elegant almond flavor, same texture | Don't use more than 1 teaspoon – almond extract is potent! |
| Brown Sugar | Replace up to ½ cup granulated sugar with brown sugar | Chewier texture, deeper caramel flavor | Cookies will be slightly darker in color. Don't replace all sugar. |
| Smaller Cookies | Use 1 tablespoon dough balls, bake 7-9 minutes | Less chewy center, more crispy throughout | Watch closely – small cookies overbake quickly! |
| Cookie Bars | Press dough into 9x13" pan, bake 20-25 minutes at 325°F | Thick, chewy bars perfect for frosting | Lower temp prevents over-browning. Cut when completely cool. |
| Vegan (Egg) | Use 1 "flax egg" (1 tablespoon ground flax + 3 tablespoon water, let sit 5 min) | Slightly denser, less fluffy but still soft | Aquafaba (3 tablespoon chickpea liquid) also works well. |
| Dairy-Free | Use vegan butter (Earth Balance or Miyoko's), same amount | Nearly identical to original | Make sure vegan butter is at proper room temperature (65-67°F). |
| Larger Cookies | Use 4 tablespoon dough balls, bake 12-14 minutes | Extra soft, chewy centers, slightly crispy edges | Increase spacing to 3 inches apart on baking sheet. |
| Add Sprinkles | Fold in ¼ cup sprinkles before rolling/cutting | Festive, colorful cookies | Jimmies hold up better than nonpareils. Roll in sugar before baking. |
💡 Tip: Swipe left to see all columns on mobile devices
Quick Conversion Guide:
- Standard recipe (as written): 36 cookies, 10 minutes, soft & chewy
- Small cookies (1 tbsp): 72 cookies, 7-9 minutes, crispy
- Large cookies (4 tbsp): 18 cookies, 12-14 minutes, extra soft
- Cookie bars (9x13" pan): 24 bars, 20-25 minutes, thick & chewy
Remember: These cookies don't spread or rise during baking, so your rolled or formed thickness is your final thickness regardless of substitutions!
Storage and Freezing
Room Temperature Storage: Store frosted or unfrosted cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They actually stay soft and delicious – Ellie insists they taste even better on day three!
Freezing Baked Cookies: Freeze unfrosted cookies in a single layer on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Thaw at room temperature and frost as desired.
Freezing Cookie Dough: This is my favorite time-saver! Cut out shapes, freeze on a tray until solid, then store in freezer bags for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time. Perfect for when unexpected guests arrive or you need fresh cookies fast.
Serving Suggestions
These versatile cookies shine in so many ways! Serve them alongside a tall glass of cold milk for after-school snacks, or arrange them on a pretty platter for birthday parties, baby showers, or holiday gatherings. They're wonderful for cookie exchanges because they hold up beautifully during transport.
I love making seasonal shapes throughout the year – hearts for Valentine's Day, pumpkins for fall, stars for Fourth of July, and of course, snowflakes and gingerbread people for Christmas. The simple vanilla flavor pairs beautifully with any frosting color or decoration you can imagine.
For an elegant presentation, serve them with coffee or tea at afternoon gatherings. Or package them in clear cellophane bags tied with ribbons for homemade gifts that everyone actually wants to receive. Looking for more cookie gift ideas? Try our buttery shortbread cookies – they ship beautifully too!
FAQ
How do I make sugar cookies from scratch? Making sugar cookies from scratch is simple! Cream together butter and sugar, add egg and vanilla, then mix in flour and baking powder. Roll out the dough, cut shapes, and bake at 350°F for 9-10 minutes. This recipe requires no chilling and the cookies won't spread, making it perfect for beginners.
What is the secret to a good sugar cookie? The secret is the right flour-to-butter ratio (3:1) and proper baking temperature. Cream the butter and sugar for a full 2 minutes to incorporate air, don't overmix after adding flour, and pull cookies from the oven before they brown. Room temperature ingredients and accurate flour measurement are also key to tender, perfectly textured cookies.
What are the ingredients for sugar cookies? Basic sugar cookies need just six simple ingredients: butter, granulated sugar, egg, vanilla extract, all-purpose flour, and baking powder. That's it! Some recipes include salt, but it's optional. The simplicity lets the buttery vanilla flavor shine through.
What are common sugar cookie mistakes? The most common mistakes are overbaking (pull them before they brown!), using cold butter (it should be room temperature), overmixing the dough after adding flour, and measuring flour incorrectly. Packing flour into the measuring cup adds too much, making cookies dry and hard. Always spoon flour into the cup and level it off.
Can I substitute gluten-free flour in sugar cookies? Yes! Use a 1:1 gluten-free baking flour blend in the same amount. The cookies will have a slightly more crumbly texture but still taste delicious. Add 1 extra tablespoon of butter if the dough is too dry, and chill for 30 minutes before rolling for best results.
How long do you bake sugar cookies? Baking time depends on size and desired texture. Standard size (3 tablespoons dough): 9-10 minutes for soft and chewy, 11-12 minutes for crispy. Small cookies (1 tablespoon): 7-8 minutes soft, 9-10 minutes crispy. Large cookies (4 tablespoons): 12-13 minutes soft, 14-15 minutes crispy. Always bake at 350°F and remove before browning.
More Cookie Recipes You'll Love
I hope these sugar cookies become a regular favorite in your kitchen like they are in mine! There's something so satisfying about watching perfectly shaped cookies come out of the oven, knowing they'll stay soft and delicious for days.
If you try this recipe, I'd love to hear how it turns out! Leave a comment below, rate the recipe, and tag me on Instagram with your beautiful creations. And if you're looking for more easy, family-friendly cookie recipes, check out these favorites:
- Classic Snickerdoodles – Soft, chewy cinnamon-sugar cookies with that signature tangy flavor
- Perfect Peanut Butter Cookies – Rich, nutty cookies with the iconic crisscross pattern
- Chewy Oatmeal Cookies – Hearty, wholesome cookies loaded with oats and optional raisins
- Buttery Shortbread Cookies – Melt-in-your-mouth cookies perfect for holidays and gift-giving
- Soft & Chewy Chocolate Chip Cookies - Classic bakery-style cookies that stay soft and gooey every time.
Happy baking, friends! May your kitchen always smell like vanilla and butter, and may your cookies always turn out exactly as you imagined them.
Print📖 The Complete Recipe
Sugar Cookie Recipe (Soft, No Spread, No Chill!)
These no-fail sugar cookies hold their shape, taste amazing, and are perfect for decorating! The dough is easy to work with and delivers perfect cookies every time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (222g) butter, room temperature
- 1 cup (230g) granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups (456g) all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350°F (180°C)
- Cream butter and sugar for 2 minutes until fluffy
- Add vanilla and egg, mix until combined
- Add flour and baking powder, mix until dough comes together (should feel like Play-Doh)
- Roll dough to ¼-1/2 inch thickness on floured surface
- Cut shapes and place on ungreased baking sheet
- Bake 7-11 minutes until centers are puffy and no longer glossy (remove before browning!)
- Cool on sheet 5 minutes, then transfer to wire rack
- Frost when completely cool
Notes
The cookies won't spread or rise, so rolled thickness = finished thickness. Wet hands when gathering scraps to make dough pliable again. Freeze cut shapes for up to 3 months, bake from frozen. Store in airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 107
- Sugar: 6g
- Sodium: 47mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
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