Cookies & Bars
Classic Sugar Cookies
Soft, buttery sugar cookies that hold their shape perfectly for decorating. The ideal canvas for royal icing — or delicious all on their own.
Soft, Buttery Sugar Cookies That Hold Their Shape
After years of sugar cookies that spread into blobs or crumbled at first touch, I finally cracked the code. These hold their shape perfectly, taste incredibly buttery and tender, and have that soft texture that makes people sigh when they take a bite. The optional half teaspoon of almond extract is my not-so-secret weapon — it adds a subtle bakery-like depth that people always notice but can never quite identify.
Baker’s Tips
- Make sure your butter is softened but not melted — it should yield when pressed but still hold its shape. Never microwave it for this recipe.
- Chill the dough for a full hour. Cold dough is the single most important factor in cookies that hold their shape during baking.
- Roll to an even 1/4-inch thickness. Use chopsticks as guides on either side of the dough if you do not have rolling pin rings.
- Pull cookies from the oven when they still look barely done and pale. They firm up significantly as they cool.
Variations
- Lemon Sugar Cookies: Add 2 tablespoons fresh lemon zest and replace vanilla with lemon extract, then glaze with lemon icing.
- Chocolate Sugar Cookies: Replace 1/3 cup of flour with cocoa powder — they hold their shape beautifully and look stunning with white icing.
- Brown Butter Sugar Cookies: Brown the butter first, chill until solid, then cream with sugar for a nutty, caramel depth.
For an even more stripped-down butter cookie, try my shortbread cookies. For holiday-specific decorating ideas, check out my Christmas sugar cookies.
Ingredients
Cookie dough
Simple icing (optional)
Instructions
- 1
Mix dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 2
Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
- 3
Add egg and extracts
Beat in the egg until fully incorporated. Add the vanilla extract and almond extract (if using) and mix until combined.
- 4
Combine and form dough
Add the flour mixture in three additions, mixing on low speed after each until just combined. The dough should come together and pull away from the sides of the bowl.
- 5
Chill the dough
Divide the dough in half. Shape each half into a flat disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- 6
Roll and cut
Preheat oven to 350°F (175°C). On a lightly floured surface, roll one disc of dough to 1/4 inch thickness. Cut into shapes with cookie cutters. Transfer to parchment-lined baking sheets.
- 7
Bake and cool
Bake for 8-10 minutes until the edges are barely golden — they should still look pale on top. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Nutrition Information
Per serving (serves 36). Values are approximate.
| Calories | 140 calories |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Carbohydrates | 20g |
| Sugar | 10g |
| Protein | 1.5g |
| Sodium | 55mg |
| Fiber | 0.3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How do I keep sugar cookies from spreading?
Chilling the dough is essential — at least 1 hour. Also make sure your butter was softened, not melted. If cookies still spread, add 2 tablespoons more flour next time.
Can I skip the almond extract?
Yes. Almond extract adds a subtle bakery-like depth, but the cookies are delicious with just vanilla. Increase vanilla to 2.5 teaspoons if skipping.
How far in advance can I make these?
Baked unfrosted cookies keep 1 week airtight. Frosted cookies keep 3-4 days. Dough can be refrigerated 3 days or frozen up to 3 months.
Reader Reviews
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