Best Sugar Cookie Recipe

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I’m sharing my go‑to butter‑rich sugar cookie recipe that gives melt‑in‑the‑mouth cookies with a tender, golden edge and perfect shape. I cream 1 cup softened butter with equal parts granulated and light brown sugar, add an egg and vanilla, then fold in 2 ¼ cups flour, a pinch of sea salt and optional baking powder. Chill the dough 20 minutes, roll to ¼‑inch, cut circles, bake at 350 °F for 12‑14 minutes. If you keep going, you’ll discover the historic twists that shaped this classic.

Classic Butter‑Rich Dough

Ingredients

• 1 cup (226 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) granulated sugar
• ¾ cup (150 g) light brown sugar, packed
• 1 large egg
• 1 tsp pure vanilla extract
• 2 ¼ cups (280 g) all‑purpose flour
• ¼ tsp fine sea salt
• ¼ tsp baking powder (optional, for a slightly puffier crumb)

Instructions

1. Preheat the oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and both sugars on medium speed for 3–5 minutes, scraping the sides as needed, until the mixture is light, fluffy, and pale in color.
3. Add the egg and vanilla extract; continue mixing on low speed just until incorporated, being careful not to over‑mix.
4. In a separate bowl whisk together the flour, salt, and baking powder (if using).
5. With the mixer on low, gradually add the dry ingredients to the butter‑sugar mixture, mixing only until the flour is just incorporated and a soft dough forms.
6. Transfer the dough to a lightly floured surface, shape it into a disc, wrap it in plastic, and chill for 20 minutes.
7. Roll the chilled dough between two sheets of parchment to a ¼‑inch thickness; trim the edges with a bench scraper to keep the thickness even.
8. Using a round cookie cutter, cut out circles and place them on the prepared baking sheets, spacing them about 1 inch apart.
9. Bake for 12‑14 minutes, rotating the sheet halfway through, until the edges are lightly golden and the centers are still soft.
10. Remove from the oven, let the cookies sit on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Extra tip

I find that keeping the butter just soft enough to cream easily—about 68‑70 °F—gives the best balance of spread and tenderness; if the butter gets too warm, the dough will spread excessively and lose its shape, while overly cold butter makes creaming laborious and can leave pockets of unmixed fat that create a gritty texture. Chilling the dough after mixing is crucial, as it allows the flour to hydrate fully and the gluten to relax, resulting in a cookie that holds its shape while still delivering that melt‑in‑your‑mouth, buttery crumb.

19 19th‑Century American Bake

After mastering the buttery‑rich dough, I turn back to the 19th‑century American bake that gave sugar cookies their historic roots. I note Amelia Simmons’ 1796 recipe, where sugar dissolved in water and pearl ash leavened the dough.