The Best Sugar Cookie – Soft, Easy, and Perfect for Decorating

There’s nothing quite like a classic sugar cookie—especially one that bakes up perfectly soft, thick, and ready for decorating.

This is truly The Best Sugar Cookie Recipe you’ll ever need.

It’s easy to roll, holds its shape when cut, and is perfectly tender every single time.

Why You’ll Love This Recipe

Perfect Texture – Buttery soft, thick, and never dry or crumbly.

Holds Its Shape – Great for cookie cutters—no spreading or puffing.

No Chill Needed – The dough rolls out easily right after mixing.

Delicious Flavor – Thanks to sweet cream butter and extra vanilla.

Ideal for Frosting – Bakes flat and even for decorating with buttercream or royal icing.

What You’ll Need (Ingredient Highlights)

Sweet Cream Salted Butter – Softened just right (still cool to the touch).

Granulated Sugar – Creates that classic crisp edge with soft centers.

Eggs – Helps bind the dough and adds moisture.

Vanilla Extract – Two tablespoons for a rich, aromatic finish.

Baking Powder – Gives a gentle lift without puffing the cookies.

All-Purpose Flour – Just enough to keep the dough sturdy but tender.

Pro Tips Before You Start

Don’t Over-Soften the Butter – Room temp is ideal but still slightly cool.

Add Flour Gradually – Mixing in two cups at a time prevents overworking.

Avoid Overbaking – They should look pale with only the edges just barely golden.

Roll to 3/8-Inch Thickness – This gives a hearty, bakery-style bite.

Test a Few First – Try baking a test cookie or two to perfect the timing in your oven.

How to Make the Best Sugar Cookie

Step 1: Soften the Butter Correctly

Let the butter sit out at room temperature for just under an hour.

It should be slightly cool but soft enough to press a finger into.

Step 2: Cream Butter and Sugar

Add 2 cups (4 sticks) of sweet cream salted butter and 2 cups of sugar to your mixer.

Beat on medium-high for 3 minutes until fully combined and fluffy.

Step 3: Add Eggs and Vanilla

Crack in 2 large eggs and pour in 2 tablespoons of vanilla extract.

Yes, it’s a lot, but this adds both flavor and moisture.

Beat for another 3 minutes until the mixture is light and airy.

Step 4: Add Baking Powder

Sprinkle in 4 teaspoons of baking powder and mix briefly to incorporate.

Step 5: Mix in the Flour

Add 6 cups of flour, two cups at a time.

Mix only until the flour disappears into the dough—don’t overmix!

The dough should be firm but not dry.

Step 6: Adjust if Needed

If the dough feels too crumbly, add a teaspoon of vanilla or milk and mix again.

It should be soft and easy to roll without sticking.

Step 7: Roll and Cut

Lightly flour your surface and roll the dough to 3/8-inch thickness.

Use your favorite cookie cutters to cut out shapes.

Step 8: Bake

Place cookies on a baking sheet and bake at 350°F for 6–10 minutes depending on size.

For thick cookies, bake 9–10 minutes; for thinner or smaller ones, 6–7 minutes.

Don’t wait for browning—remove while still pale with just-set edges.

Step 9: Cool and Frost

Allow cookies to cool completely on a rack before frosting. P

air with your favorite buttercream or royal icing and decorate as desired.

What to Serve It With

Classic Buttercream Frosting – Adds rich flavor and color possibilities.

Hot Cocoa or Milk – For a nostalgic treat.

Holiday Decor Kits – Let kids or guests decorate their own cookies.

Sprinkles & Edible Glitter – Perfect for themed parties and celebrations.

Variations / Substitutions

Flavor Swap – Add almond extract or citrus zest for a twist.

Gluten-Free – Use a 1:1 GF flour blend; check dough texture before rolling.

Festive Mix-Ins – Add sprinkles or mini chocolate chips to the dough.

Icing Options – Use royal icing for detail work or glaze for a quick finish.

Cutting Tip – Dip cutters in flour to prevent sticking between cuts.

Storage & Leftovers

Room Temp – Store baked cookies in an airtight container for 3–5 days.

Fridge – Decorated cookies with buttercream can be stored for up to 1 week.

Freeze Dough – Wrap dough tightly and freeze for up to 2 months.

Freeze Baked Cookies – Freeze undecorated cookies in layers between wax paper.

FAQs

Do I need to chill the dough?
Nope! This dough is firm enough to roll and cut immediately.

Why are my cookies dry?
Likely overbaked or butter was too warm.

Stick to the suggested times and use slightly chilled butter.

Can I make these ahead?
Absolutely! You can freeze baked cookies or the dough for convenience.

What frosting works best?
A classic American buttercream or a pipeable royal icing are both perfect choices.

Final Thoughts

These really are The Best Sugar Cookies—buttery, rich, and perfect for decorating.

The no-chill dough, thick cut, and foolproof texture make them a go-to recipe all year round.

Whether you’re preparing for the holidays or hosting a decorating party, this is a crowd-pleasing favorite that delivers every single time.