Sugar Cookies Recipe (Classic)
This sugar cookies recipe keeps things simple: mix the cookie dough, chill it briefly, then bake low and slow so the centers stay tender while the edges lightly crisp. You can roll into balls or cut shapes, and letting them cool fully helps them set cleanly. Great for a quick dessert batch with pantry-friendly ingredients.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 330°F (165°C). Line a baking sheet with parchment so the cookies lift easily.
Cream butter and sugars
Beat the room-temp butter with confectioners' sugar and granulated sugar for 2–3 minutes, until light and creamy.
Add egg and vanilla
Mix in the egg just until combined, then stir in the vanilla for an even flavor through the dough.
Mix dry ingredients
In a separate bowl, whisk flour, baking soda, cream of tartar, and salt if using. Add to the wet mixture in stages.
Chill briefly
Once the dough comes together, chill it for about 10 minutes. This helps it hold its shape when baking.
Shape the cookies
Scoop walnut-sized portions and roll into balls. Lightly flatten, or roll out and cut shapes if you prefer.
Bake
Place cookies with space between them. Bake for 55 minutes; aim for lightly colored edges rather than deep browning.
Cool before serving
Let cookies sit on the tray for 5 minutes, then move to a rack. Cool completely so they finish setting.