Homemade sugar cookies arranged on a plate.

Easy Sugar Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 20 Cookies


These soft sugar cookies are chewy drop cookies with crisp, buttery edges. They’re a simple alternative to cut-out sugar cookies! Decorate your them with icing or sprinkles for any holiday.


  • 1 cup (226g) unsalted butter, softened (see notes)
  • 1½ cups (285g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 1/2 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt 
  • Additional 1/2 cup granulated sugar for finishing


  1. Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or a silicone baking mat. 
  2. Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
  3. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  4. In a separate bowl, combine the remaining dry ingredients. Slowly add into the dough and beat on medium-low speed until well combined and dough forms.
  5. Use a large cookie scoop and portion the dough. Roll each ball of dough in granulated sugar and then place each one about 2 inches apart.
  6. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely


  • Butter temperature: Either allow butter to come to room temperature or soften cold butter in the microwave for 10-12 seconds. 
  • Cream of tartar substitute: If needed, replace the ½ teaspoon of cream of tartar in this cookie recipe with 1 teaspoon of lemon juice or vinegar. 
  • Decorate these cookies: Roll in granulated sugar, sanding sugar, or sprinkles. Or top these with Perfect Vanilla Frosting or Easy Sugar Cookie Icing
  • Mix ins: Add 1 cup M&Ms or 1/2-3/4 cup sprinkles. Roll them in a mixture of cinnamon and sugar for Snickerdoodle
  • Make ahead and storage options:  Prepare the dough ahead of time and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw to room temperature prior to baking. Finished cookies can be frozen and stored in an airtight container.
  • Storing finished cookies: These can be stored at room temperature for 7 days or in the freezer for up to 2 months. 
Nutrition Information:
1 cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American