Every July 9th, World Sugar Cookie Day is celebrated—one of the simplest snacks that exist, yet truly loved by everyone.
I especially enjoyed that day making some delicious cookies with my Little Pieces of Heaven and took the opportunity to share the moment during an Instagram Live.
I didn’t want to miss sharing this simple recipe on my blog as well. You’ll see that you’ll absolutely love the result.
Table of Contents
Tips for Making Perfect Cookies
- Use slightly chilled butter. This helps the dough maintain a firm texture and prevents the cookies from losing their shape while baking.
- Don’t beat too fast to avoid adding too much air to the mixture. This recipe needs a compact dough.
- Don’t overmix the dough. After adding the flour and achieving a smooth, lump-free texture, stop—overmixing leads to hard cookies.
- If it’s very hot where you live, refrigerate the cookies after cutting them out. Cold dough helps maintain perfect corners and edges.
- After baking, let the cookies cool for about 8 minutes before removing them from the baking sheet. Allow them to cool completely before decorating.
- To keep them fresh longer, store them in an airtight container. Aluminum (cans) and glass containers work especially well.
How to Make Sugar Cookies
Recipe Overview
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 20 medium cookies
- Category: Cookies
- Method: Oven
- Cuisine: International
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (room temperature) | 1 cup (230 g) |
| Granulated sugar | 1 cup |
| Egg (room temperature) | 1 |
| Vanilla extract or lemon zest | 1 teaspoon |
| Flour | 3 cups |
| Baking powder | 1 teaspoon |
Instructions
- In a medium bowl, beat the butter and sugar with an electric mixer at medium speed until creamy and pale, about 5 minutes.
- Add the egg and vanilla (or lemon zest) and beat until fully incorporated.
- Gradually add the flour and baking powder while mixing at low speed until a dough forms.
- Knead the dough by hand about 10 times, just until smooth.
- Wrap the dough in plastic wrap and refrigerate overnight.
- Roll out the chilled dough on a floured surface to about ½ cm thickness and cut into shapes using cookie cutters.
- Re-roll scraps as needed and continue cutting shapes.
- Bake in a preheated oven at 180°C / 350°F for 8–12 minutes, until lightly golden at the edges.
- Let rest for 1 minute in the pan, then transfer to a wire rack and cool completely before decorating.
Video Guide 📽️
Nutritional Information (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Sugar | 9 g |
| Fiber | 0.5 g |
| Sodium | 45 mg |
FAQs – Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours, making it perfect for planning ahead.
Why do my cookies spread too much?
This usually happens when the butter is too soft or the dough isn’t chilled enough before baking.
Can I freeze sugar cookie dough?
Absolutely. Wrap it well and freeze for up to 2 months. Thaw in the refrigerator before rolling.
Do I have to decorate the cookies?
Not at all. These cookies are delicious on their own, but they’re also perfect for decorating with icing.
Conclusion
These classic sugar cookies are simple, reliable, and perfect for any occasion—especially World Sugar Cookie Day.
With the right tips and a little patience, you’ll get cookies with clean edges, soft centers, and wonderful flavor every time. Whether decorated or enjoyed plain, this recipe is one you’ll come back to again and again. 🍪
