Classic Sugar Cookies Without Baking Powder
Get ready to bake the best sugar cookie recipe ever! These classic sugar cookies are soft, hold their shape, and are so easy to decorate. They’re a must-make!
I’m a huge fan of creating treats for every occasion, especially delicious ones. These classic sugar cookies are perfect for taking to your next event or party! They are totally easy to make and fun to decorate.
Whether it’s the holidays, a special occasion, or just a Tuesday, these classic sugar cookies are always a hit. They’re buttery, soft, and perfectly sweet—ideal for cutting into fun shapes and decorating with your favorite royal icing or sprinkles.
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Why You’ll Love This Recipe
These soft sugar cookies are a dream come true! The sugar cookie dough rolls out beautifully, making them the perfect cookie for decorating. Unlike other recipes, this one uses baking soda instead of baking powder, keeping them light and fluffy without spreading too much. They store well in an airtight container, so you can make them ahead of time. Plus, they taste amazing—sweet and buttery, with just the right amount of vanilla!
When I was little, one of my most favorite things to do around the holidays was decorate sugar cookies with my grandma. She was the most creative person I know and was always baking yummy treats or making fun crafts.
Her traditional sugar cookie recipe is one that I have used my entire life. It is foolproof and has only changed a little over the years, as we have recipe tested and tweaked.
Pretty much every holiday season, I share a new themed sugar cookie recipe that is inspired by my grandma’s recipe. So this year, I thought that I should give you the basics to start from. Here is a classic sugar cookie recipe – complete with all of the cookie making tips from our kitchen!
Before we start mixing, rolling, and baking these yummy homemade sugar cookies, let’s chat about the supplies that you will need!
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Sugar Cookie Supplies
- KitchenAid Stand Mixer – A mixing bowl and hand mixer works just as well, however a KitchenAid stand mixer has been a staple in my kitchen for years.
- Baking sheets – I like these large sheet pans from Wilton with the deep sides. They are very versatile and can be used in multiple ways!
- Parchment paper – Using parchment paper to line your cookie sheets is the best way to prevent the cookies from sticking! I reuse each sheet of parchment multiple times.
- Rolling pin – I like to use a wooden rolling pin, but this comes down to personal preference.
- Mixing bowls – Glass mixing bowls are my favorite, because I can see what is happening while mixing.
- Measuring cups and spoons – I am forever losing and buying new ones!
- Cookie cutters – There are a ton of different cookie cutter shapes now. Have fun with these!
- Icing bottles – I much prefer to use icing bottles over piping bags whenever I am decorating my sugar cookies.
- Wire cooling rack – This one is perfect for cooling the cookies quickly.
Sugar Cookie Making Tips
- Use room temperature ingredients to help create a light and fluffy dough. The butter should be softened, not melted. Melted butter will create harder, flat cookies. The egg should rest outside of the fridge for at least two minutes.
- Chilling the dough after mixing is very important. Having chilled dough helps the cookies to maintain their shape during baking. Store the dough, covered in plastic wrap, in the fridge between rolling. If the sugar cookie dough becomes too soft and malleable, place it in the fridge to firm up.
- Most ovens are a bit different and cook times many vary depending on a variety of factors, like the thickness of your cookie. Try a test bake the first time that you make them and set the timer for five minutes to start. Check on the cookies and allow them to bake longer at one minute intervals until the edges start to just slightly brown. I get the best results baking these easy sugar cookies for 7 minutes at 350 degrees F.
- Cool the cookies completely on a wire rack before icing, otherwise the frosting will melt right off of the cookie.
- Store baked cookies in an airtight container at room temperature for 3-4 days, for a week in the refrigerator, or for up to 3 months in the freezer. I like to place layers of parchment paper between each single layer of cookies to help prevent them from sticking together.
Ingredients
- White sugar – Because what’s a sugar cookie without sugar?
- Butter, room temperature – Softened, not melted! This keeps the cookies rich and chewy.
- Egg – The glue that holds everything together.
- Milk – Adds moisture for that perfect, tender bite.
- Vanilla extract – Vanilla is a classic flavor, but you could switch it out with other flavorings, like peppermint or almond extract.
- All-purpose flour – The base of every classic sugar cookie recipe!
- Baking soda – The secret to keeping these cookies fluffy without puffing up too much.
- Salt – A little salt balances out all that sweetness.
Instructions
1. Line a cookie sheet with parchment paper or a silicone mat.
2. In a large bowl, using an electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add the room temperature butter, egg, milk, and extract. Mix on medium speed until a soft dough forms.
3. Cover the dough in plastic wrap and chill in the refrigerator for at least one hour. This helps to prevent the dough from spreading too much while baking.
4. Preheat the oven to 350°F. On a lightly floured surface, use a rolling pin to roll dough to 1/4-inch thickness.
5. Use cookie cutters to cut shapes from the dough. Place the cookies on the prepared baking sheet.
6. Bake cookies until they are lightly brown around the edges, about 7 minutes.
7. Place the cookies on a wire rack to cool.
This easy sugar cookie recipe makes about 40 large cookies, depending on the size of your cookie cutter.
Allow the cookies to completely cool before decorating with your favorite frosting or icing. I love to use this easy royal icing recipe. It makes for the most beautifully decorated sugar cookies!
Be sure to set aside enough time to decorate these cookies. You may even want to spread it over a few days. Make it a family event that will likely become an annual tradition like it is at our house.
Tips and Tricks
- If you want a little extra flavor, add a pinch of lemon zest to the dough!
- Use room temperature butter and egg for the best texture.
- Always chill the dough to help the cookies keep their fun shapes.
- Freeze sugar cookie dough ahead of time for quick baking later!
- If your cookies come out too hard, try adding a slice of bread to the storage container to keep them soft.
- Roll the dough between two sheets of wax paper to prevent sticking and make cleanup easier.
- Lightly dust your cookie cutters with flour to prevent dough from sticking.
- Decorate with colored sugar before baking for a simple but festive touch.
Frequently Asked Questions
How do I keep sugar cookies from spreading?
Chilling the sugar cookie dough before baking is key! Also, avoid overmixing once you add the flour.
Can I substitute baking powder for baking soda?
Not in this recipe! The baking soda is what makes these cookies soft yet structured.
How do I store decorated sugar cookies?
Once the icing is dry, layer them in a single layer between sheets of wax paper in an airtight container.
Check Out These Fun Cookie Ideas
- St. Patrick’s Day Sugar Cookies
- Heart Shaped Sugar Cookies
- Coffee & Donut Sugar Cookies
- Easter Sugar Cookies
- Christmas Sugar Cookies
Grab your favorite cookie cutters, mix up this simple cookie dough, and get baking! Whether you’re making these for a special occasion or just because, you’ll love every bite. Happy baking!
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Classic Sugar Cookies
Ingredients
- 1 cup white sugar
- ½ cup butter room temperature
- 1 large egg
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Line cookie sheets with parchment paper.
- In a large bowl with an electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add butter, egg, milk and extract. Mix on medium speed until a soft dough forms.
- Chill the dough in the refrigerator for at least one hour. This helps to prevent the dough from spreading when baked.
- Preheat the oven to 350 degrees F.
- Dust your surface with flour and use a rolling pin to roll the dough to 1/4" thickness on the floured surface.
- Use cookie cutters to cut shapes from the dough. Place the cookies on the prepared baking sheet.
- Bake until the cookies are lightly brown around the edges, about 7 minutes.
- Place the cookies on a wire rack to cool before decorating.
Nutrition
I just tried making these cookies and they out like a flat pancake
I’m so sorry to hear that! These are my go-to sugar cookies that we make every year – I wonder what happened? Did you refrigerate the dough before cutting and baking?