Easy Sugar Cookies Baking

Sometimes you just want a cookie that is quick to make and has that classic sugar cookie taste with a perfect chewy center and a crinkly sugary top. These easy sugar cookies deliver all that with simple pantry basics. It is the kind of recipe I keep in my back pocket for bake sales or when my family wants comfort treats on short notice.

I first made these while scrambling to bring something to a neighbor potluck and now everyone asks for the recipe every year. It is become my holiday must bake.

Ingredients

• All purpose flour: adds structure and a tender bite. Choose a fresh bag and do not scoop straight from the bag to avoid dense cookies
• Baking soda: provides lift for that perfect soft interior. Make sure it is not expired for the best puff
• Salt: highlights flavor and keeps the sweetness in check. Fine sea salt works beautifully
• Baking powder: gives gentle extra rise and crinkle on top. Check the date on your can for maximum activity
• Unsalted butter: brings richness and softness. Use cool room temperature butter for even blending and never melted
• Granulated sugar: not only sweetens but creates that signature crispy sugary exterior. Use fresh white sugar for clearest flavor
• Egg and an extra yolk: create chewiness and a rich texture. Extra yolk makes them fudgy inside
• Vanilla extract: brings warmth and aroma. Go with pure extract for the best results
• Granulated sugar for rolling: adds sparkle and keeps the outsides crackly

Instructions

Prepare Your Pan:

Set your oven to three hundred fifty degrees Fahrenheit. Line a large baking sheet with a baking mat or parchment paper so your cookies slide off perfectly

Mix Dry Ingredients:

Whisk together your flour, baking soda, salt, and baking powder until thoroughly combined. This step guarantees even rising and flavor in every bite

Cream Butter and Sugar:

In a stand mixer bowl with the paddle attachment beat butter on medium for one minute so it loosens up. Add one and three quarter cups sugar and beat two to three minutes until it gets pale and fluffy scraping down the sides once. This step develops your base flavor and cookie texture

Add Eggs and Vanilla:

Drop in one large egg plus an extra yolk and the vanilla extract. Mix until it is totally blended and glossy with no streaks. Egg yolk adds a richer bite and helps them stay thick

Combine Wet and Dry:

With the mixer on low slowly add your flour mixture. Stop mixing once just combined. The dough may look a bit crumbly but keep going it will come together

Form and Coat the Dough:

Pour half a cup of sugar into a small bowl for rolling. Scoop out balls of dough about two tablespoons each. Gently roll each in the sugar for even coating. Set on baking sheet at least two inches apart for spreading

Bake the Cookies:

Place in the preheated oven and bake for ten to fourteen minutes. Look for lightly golden bottoms and cracking tops. Every oven is unique so check at ten minutes first for the softest cookies

Cool the Cookies:

Take out the pan and let cookies firm up for five minutes before transferring to a rack. Let them cool completely for best texture and storage

Mixing in the extra yolk gives a deep chewiness that makes these irresistible. My son always likes to be in charge of rolling the dough balls in sugar and our kitchen smells like a bakery every time

Storage Tips

Keep your cooled cookies in an airtight container and they will stay soft for at least three days. If you want to freeze them you can place the baked cookies in a bag or container and freeze for up to three months. When it is time to eat just let them thaw at room temperature and they taste almost as fresh as day one

Ingredient Substitutions

If you are out of unsalted butter and only have salted you can use it but leave out the added salt. For a dairy free option use your favorite plant based butter though you might need slightly less flour. You can swap the vanilla for almond or lemon extract for a twist

Serving Suggestions

These cookies are fantastic for simple after school treats but also work as a sturdy base for frosting and sprinkles during the holidays. Sometimes we sandwich jam or chocolate between two for a fun dessert. Try crumbling them over ice cream when you want an extra treat

Cultural and Historical Context

Sugar cookies trace their roots back to colonial America with recipes appearing in cookbooks as early as the 1700s. They were often cut into shapes and decorated for holidays long before everyone had an electric mixer. The timeless flavor and versatility are why they have lasted for generations

Seasonal Adaptations

Add orange zest or swap vanilla for peppermint in winter. Mix in colored sanding sugar for spring or summer parties. Pair with nutmeg or cinnamon in autumn for a cozy spin

These sugar cookies are easy enough for weeknights but charming enough for special occasions. Enjoy sharing them with friends and family any time of year!

Recipe FAQs

→ How can I keep sugar cookies soft and chewy?

To maintain a soft, chewy texture, avoid overbaking—remove from the oven when the edges just turn golden. Store in an airtight container.

→ Can I freeze these cookies after baking?

Yes, once the cookies are cool, place them in a freezer bag or container and freeze for up to three months.

→ What is the purpose of rolling dough in sugar?

Rolling dough in sugar creates a sparkling exterior and adds a delicate crunch to each bite.

→ Is it necessary to use both egg and yolk?

Using both helps achieve a richer texture and contributes to the tender crumb characteristic of classic sugar cookies.

→ Can butter be substituted with margarine?

Butter is recommended for optimal flavor and texture, but margarine can be used in a pinch, though the taste may differ.

→ How do I prevent cookies from spreading too much?

Be sure to use cool room temperature butter and chill the dough briefly if it's too soft to handle.