Think sugar cookies are just for the holidays? Think again! Learn how to make sugar cookies from scratch that you can enjoy all year long.
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When it comes to simple joys, you can’t do much better than a classic sugar cookie. And learning how to make sugar cookies yourself so you can have this sweet treat anytime is essential for home bakers of any skill level.
And before you ask—nope, sugar cookies do not have to be the time-consuming cutout and decorated kind. You can make these as drop cookies, and nothing is simpler than a good drop cookie.
How to Make Sugar Cookies at Home
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You need a great recipe to make delicious sugar cookies. Our Test Kitchen recommends this top-rated recipe from reader Helen Wallis of Vancouver, Washington.
Stand mixer: A good stand mixer is a must for any baking recipes. This KitchenAid mixer with a cast-iron-style finish would look great in any baker’s kitchen.
Vanilla: Good vanilla extract is essential in baking. You can also use vanilla bean paste to pack a good amount of flavor. Use it in the same proportion as extract.
Cookie scoop: This tool helps you make identically-shaped cookies. It’s a must for drop cookies like chocolate chip, ginger and oatmeal cookies.
Directions
Step 1: Start the Cookie Dough
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Start making the sugar cookie dough by creaming together the butter, sugar and shortening until light and fluffy. You definitely want butter and shortening in this recipe; the butter adds flavor and the shortening makes the cookies super tender. If you want, you can amp up the flavor by using cultured butter.
Once well combined, add in the egg and vanilla paste and beat for about five minutes. Be sure to use a good quality vanilla extract or even a rich vanilla bean paste in this recipe. Since there are very few ingredients in this recipe, you want the flavors you add to be extra tasty.
Step 2: Add Dry Ingredients
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In another bowl, whisk together the dry ingredients: flour, baking powder and baking soda. Then add the ingredients a bit at a time (you don’t want the flour to fly up in your face when you turn the mixer on!).
Mix until the flour is just combined—no need to mix and mix and mix. Overmixing cookie dough can cause the end result to be tough.
Step 3: Shape the Cookies
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With the dough completed, it’s time to portion and shape your cookies. The easiest way to do this is with a cookie scoop. Even occasional bakers will find this gadget super handy. It gives you identically-shaped cookies with every scoop. If you don’t have one on hand, use a spoon to scoop and roll the dough into one-inch balls.
Then roll each cookie dough ball in additional granulated sugar.
Step 4: Bake
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Place each cookie onto a greased or parchment-lined baking sheet, leaving about two inches between each cookie. Use the bottom of a glass to flatten each cookie just slightly.
Bake at 350ºF for 10 to 12 minutes, until set and edges start to turn golden. Then remove from the cookie sheet and let the cookies cool on a wire rack.
How to Store Sugar Cookies
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After sampling a few sugar cookies fresh from the oven, you can store extra cookies in an airtight container or tight-sealing cookie jar. They’ll keep well for five to seven days. And if you find they get a little too crunchy for your liking, softening up cookies is simple with a slice of bread.
If you don’t think you can finish all these cookies within a few days, you can freeze the extras. Pop ’em in a zip-top bag and toss them in the freezer. They’ll keep for about six months.
The Ultimate Chocolate Chip CookieEveryone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
Sugar CookiesThis classic cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies because I can bake a ton in just a few minutes. —Helen Wallis, Vancouver, Washington
Peanut Butter CookiesIt is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
Oatmeal CookiesI packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These classic cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington
Butter CookiesThis great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. I love them because they can be mixed and baked in a snap! —Ruth Griggs, South Hill, Virginia
Chocolate CookiesThis classic cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. —Sheri Ziesemer, Olympia, Washington
Molasses CookiesMy family always requests these soft molasses cookies. These classic cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
SnickerdoodlesThe history of this whimsically named treat is widely disputed, but the popularity of this classic cookie is undeniable! —Taste of Home Test Kitchen
Ginger CookiesThese nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. Plus, they only take about 40 minutes to make 2 dozen cookies! —Barbara Gray, Boise, Idaho
Coconut MacaroonsThese coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
Peanut Butter Kiss CookiesBaking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these classic cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Spritz CookiesThis tender spritz cookie recipe is very eye-catching on my cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
Sprinkle CookiesOf all the classic cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York
Meringue CookiesWant to learn how to make meringues? These meringue cookies are super light and airy. They're the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin
Peanut Butter Cookie CupsI'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
Macadamia CookiesWhite baking chips and macadamia nuts are a fantastic duo in these classic cookies. They are a nice change from the usual chocolate chip ones. —Cathy Lennon, Newport, Tennessee
Brownie CookiesThese deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more delicious. —Rebecca Cababa, Las Vegas, Nevada
Whoopie PiesWho can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina
KolachkesThese classic cookies have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Chocolate BiscottiMy neighbors look forward to getting my gifts of these classic cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa
Crinkle CookiesWhen I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
Basic Cookie DoughSkip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.
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Updated: Mar. 03, 2023
