Ah, the humble sugar cookie—a timeless treat that’s as versatile as it is delicious! Whether you’re whipping up a quick batch for a weeknight treat or planning something special for the holidays, there’s a perfect recipe waiting for you. From classic cut-outs to creative twists, we’ve rounded up 20 irresistible options to satisfy every craving. Ready to find your new favorite? Let’s dive in!
Classic Vanilla Sugar Cookies
A perfect canvas for creative decorating, these classic vanilla sugar cookies deliver that nostalgic bakery-style taste. Always reliable for holiday baking or everyday treats, they strike the ideal balance between crisp edges and tender centers. Achieving that signature melt-in-your-mouth texture comes down to proper ingredient temperature and mixing technique.
Ingredients
– 2 ¾ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 1 large farm-fresh egg
– 2 teaspoons pure vanilla extract
– ¼ cup sparkling sanding sugar
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a stand mixer on medium speed for exactly 3 minutes until light and fluffy.
4. Add 1 large farm-fresh egg and 2 teaspoons pure vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
6. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
7. Roll each dough ball in ¼ cup sparkling sanding sugar to coat completely.
8. Place sugared dough balls 2 inches apart on prepared baking sheets.
9. Flatten each cookie slightly with the bottom of a glass until about ¼-inch thick.
10. Bake at 375°F for 8-10 minutes until edges are lightly golden but centers remain pale.
11. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
12. Allow cookies to cool completely on wire racks before storing.
Here’s why these cookies stand out: they develop a delicate crispness around the edges while maintaining a soft, almost cake-like center. That generous coating of sparkling sugar creates a satisfying crunch with every bite. For an elegant presentation, sandwich two cookies with lemon curd or raspberry jam between them.
Lemon Glazed Sugar Cookies
Melt-in-your-mouth lemon glazed sugar cookies deliver bright citrus flavor with a soft, chewy texture that keeps you reaching for more. These simple cookies come together quickly with basic pantry ingredients, making them perfect for last-minute baking sessions or holiday cookie exchanges. The zesty lemon glaze adds a professional finish that elevates these beyond ordinary sugar cookies.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened to room temperature
– 1 large farm-fresh egg
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely grated lemon zest
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1 cup powdered sugar, sifted
– 2 tablespoons whole milk
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
3. In a separate large bowl, cream 1 cup granulated sugar with 1/2 cup softened unsalted butter using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Beat in 1 large farm-fresh egg until fully incorporated, about 30 seconds.
5. Mix in 2 tablespoons freshly squeezed lemon juice, 1 tablespoon finely grated lemon zest, and 1 teaspoon pure vanilla extract until the batter appears smooth.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain—do not overmix.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets and gently flatten each to 1/4-inch thickness with the bottom of a glass.
9. Bake at 350°F for 10-12 minutes until the edges show light golden coloring while centers remain soft.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely—this prevents breaking.
11. For the glaze, whisk together 1 cup sifted powdered sugar and 2 tablespoons whole milk in a small bowl until smooth and pourable.
12. Drizzle glaze over completely cooled cookies using a spoon or piping bag for even coverage.
13. Let glaze set for 20-30 minutes before serving or storing.
Not overly sweet, these cookies balance bright lemon zing with buttery richness in every bite. The soft, slightly chewy texture pairs perfectly with the crisp sugar glaze that cracks delicately when bitten. Try serving them alongside afternoon tea or crumbling over lemon sorbet for an extra citrus kick.
Chocolate Dipped Sugar Cookies
Very few treats balance simplicity and elegance like chocolate-dipped sugar cookies. These buttery classics get elevated with a glossy chocolate coating that hardens to perfection. They’re the ideal make-ahead dessert for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon fine sea salt
– 1 cup unsalted European-style butter, softened
– 3/4 cup granulated sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 8 ounces high-quality semi-sweet chocolate chips
– 1 tablespoon coconut oil
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup softened unsalted European-style butter and 3/4 cup granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
6. Scoop tablespoon-sized portions of dough and roll into smooth balls.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
8. Bake for 10-12 minutes until edges are lightly golden while centers remain soft.
9. Transfer cookies to a wire rack and cool completely for 30 minutes.
10. Melt 8 ounces semi-sweet chocolate chips with 1 tablespoon coconut oil in a double boiler over simmering water, stirring constantly until smooth.
11. Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off.
12. Place chocolate-dipped cookies on parchment-lined trays and refrigerate for 15 minutes until chocolate sets completely.
Crisp edges give way to tender centers in these perfectly balanced cookies. The semi-sweet chocolate coating provides a satisfying snap that contrasts beautifully with the buttery cookie base. For an elegant presentation, arrange them on a tiered stand with fresh berries between layers.
Brown Butter Sugar Cookies
Just when you thought sugar cookies couldn’t get better, brown butter transforms this classic into something extraordinary. Nutty, caramelized flavors elevate the simple dough while maintaining that perfect chewy texture. These cookies disappear fast, so consider doubling the batch.
Ingredients
- 1 cup unsalted European-style butter, browned and cooled
- 1 ½ cups granulated white sugar
- 2 large farm-fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract with visible seeds
- 2 ¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup coarse sparkling sugar for rolling
Instructions
- Brown 1 cup unsalted butter in a light-colored saucepan over medium heat, swirling constantly until nutty aromas develop and amber-brown milk solids form at the bottom, about 5-7 minutes.
- Immediately transfer browned butter to a heatproof bowl to prevent burning, then refrigerate until solidified but still pliable, about 45 minutes.
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Cream the cooled brown butter with 1 ½ cups granulated sugar in a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- Add 2 room-temperature eggs one at a time, mixing fully after each addition until incorporated.
- Mix in 1 teaspoon vanilla extract until combined.
- Whisk together 2 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients on low speed, mixing just until no flour streaks remain.
- Scoop 2-tablespoon portions of dough and roll into balls between your palms.
- Roll each dough ball in ¼ cup coarse sparkling sugar until fully coated.
- Arrange sugared dough balls 2 inches apart on prepared baking sheets.
- Bake at 375°F for 9-11 minutes until edges are set but centers still appear slightly underdone.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notably chewy centers contrast with crisp sugar-crusted edges, while the brown butter adds deep caramel notes that ordinary sugar cookies lack. Try sandwiching two cookies with vanilla bean ice cream for an elevated ice cream sandwich, or crumble over coffee ice cream for an instant crumble topping. The nutty complexity makes these sophisticated enough for dinner parties yet comforting enough for after-school snacks.
Soft and Chewy Sugar Cookies
Warm from the oven, these sugar cookies deliver that perfect soft texture with just enough chew. They’re simple to make yet consistently impressive, with a buttery vanilla flavor that keeps people reaching for more. This straightforward recipe yields cookies that stay tender for days.
Ingredients
– 2 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– ¼ cup granulated sugar for rolling
Instructions
1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until just incorporated.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Chill the dough in the refrigerator for 30 minutes to prevent excessive spreading during baking.
7. Scoop 1-tablespoon portions of dough and roll each into smooth balls between your palms.
8. Roll each dough ball in the reserved ¼ cup granulated sugar until completely coated.
9. Place sugared dough balls 2 inches apart on prepared baking sheets to allow for spreading.
10. Bake at 375°F for 8-10 minutes until the edges are lightly golden but centers still appear soft.
11. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Yield cookies that stay remarkably soft with a delicate crackled sugar crust. Their classic vanilla sweetness pairs beautifully with cold milk or crumbled over ice cream. For a festive twist, sandwich two cookies with vanilla buttercream or dip half in melted dark chocolate.
Almond Sugar Cookies with Royal Icing
Perfectly crisp almond sugar cookies get their elegant finish from smooth royal icing. These buttery treats feature a subtle nutty flavor that pairs beautifully with sweet decoration. Simple ingredients transform into impressive holiday cookies with clean lines and professional appearance.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large farm-fresh egg
- 1 teaspoon pure almond extract
- 1/2 teaspoon fine sea salt
- 2 cups powdered sugar
- 2 tablespoons fresh whole milk
- 1 tablespoon meringue powder
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the softened unsalted butter and granulated sugar together in a large bowl until light and fluffy, about 3 minutes.
- Beat in the farm-fresh egg and pure almond extract until fully incorporated.
- Whisk the all-purpose flour and fine sea salt together in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms.
- Roll the dough to 1/4-inch thickness between two sheets of parchment paper. Tip: Chilling the dough for 30 minutes prevents spreading during baking.
- Cut out shapes using cookie cutters and transfer to prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges show light golden coloring.
- Cool cookies completely on wire racks before decorating, about 1 hour.
- Combine powdered sugar, fresh whole milk, and meringue powder in a medium bowl.
- Beat the royal icing on low speed for 1 minute, then medium speed for 5 minutes until stiff peaks form. Tip: Cover unused icing with a damp cloth to prevent crusting.
- Divide icing into portions and tint with gel food coloring if desired.
- Pipe outlines onto cooled cookies using a piping bag with a small round tip.
- Thin remaining icing with additional milk to flood consistency and fill outlined areas. Tip: Use a toothpick to spread icing into corners for clean edges.
- Allow icing to dry completely at room temperature for 6-8 hours before stacking.
Crisp edges give way to tender centers with pronounced almond aroma. The royal icing sets firm yet melts delicately on the tongue. Package these beauties in clear cellophane bags tied with ribbon for thoughtful gifts, or arrange on a vintage platter for holiday gatherings.
Maple Cinnamon Sugar Cookies
Every holiday season needs these maple cinnamon sugar cookies. They combine cozy spice with sweet maple in a soft, chewy cookie that disappears fast from any platter.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon fine sea salt
– 3/4 cup unsalted butter, softened at room temperature
– 3/4 cup light brown sugar, packed
– 1/4 cup pure maple syrup
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt in a medium bowl.
3. In a separate large bowl, beat 3/4 cup softened unsalted butter and 3/4 cup packed light brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1/4 cup pure maple syrup, 1 large room-temperature egg, and 1 teaspoon pure vanilla extract to the butter mixture, beating until fully combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain—do not overmix.
6. Place 1/4 cup granulated sugar in a small, shallow bowl for rolling.
7. Scoop 1½-tablespoon portions of dough and roll into smooth balls between your palms.
8. Roll each dough ball in the granulated sugar to coat evenly, then place them 2 inches apart on the prepared baking sheets.
9. Bake one sheet at a time in the center of the preheated 350°F oven for 10–12 minutes, until the edges are lightly golden and centers look slightly underdone.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nothing beats the soft, chewy texture with crisp sugared edges. The warm cinnamon and deep maple flavor make these perfect with a cold glass of milk or crumbled over vanilla ice cream.
Pumpkin Spice Sugar Cookies
Holiday baking just got better with these pumpkin spice sugar cookies. They deliver warm autumn flavors in a soft, perfectly sweet package that disappears fast from any cookie tray. Simple to make yet impressive enough for any fall gathering.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice blend
– ½ teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– 1½ cups granulated sugar
– 1 large farm-fresh egg
– 2 teaspoons pure vanilla extract
– ¼ cup coarse sparkling sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice blend, and ½ teaspoon fine sea salt in a medium bowl.
3. Cream 1 cup softened unsalted butter and 1½ cups granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 1 large farm-fresh egg and 2 teaspoons pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
6. Scoop 1-tablespoon portions of dough and roll each into smooth balls between your palms.
7. Roll each dough ball in ¼ cup coarse sparkling sugar until completely coated.
8. Place sugared dough balls 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Warm from the oven, these cookies boast crisp sugar-crusted edges that give way to tender, cake-like centers. The pumpkin spice flavor deepens as they cool, making them even more addictive the next day. Try sandwiching two cookies with cream cheese frosting for an indulgent autumn treat.
Red Velvet Sugar Cookies
Crafting the perfect red velvet sugar cookie requires precision and quality ingredients. These vibrant treats deliver that classic cocoa flavor with a soft, chewy texture that keeps you reaching for more. Follow these exact steps for bakery-worthy results every time.
Ingredients
– 2 cups premium all-purpose flour
– 1 cup granulated white sugar
– 1/2 cup unsalted European-style butter, softened
– 1 large farm-fresh egg
– 2 tablespoons rich Dutch-process cocoa powder
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon baking powder
– 1 tablespoon vibrant red gel food coloring
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups premium all-purpose flour, 2 tablespoons rich Dutch-process cocoa powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon baking powder until fully combined.
3. In a separate large bowl, cream 1/2 cup unsalted European-style butter and 1 cup granulated white sugar together using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
4. Add 1 large farm-fresh egg and 1 teaspoon pure vanilla extract to the butter mixture, beating for 30 seconds until fully incorporated.
5. Mix in 1 tablespoon vibrant red gel food coloring until the batter achieves a deep, uniform red color.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together without overmixing.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets, gently flattening each to 1/2-inch thickness.
9. Bake at 350°F for 10-12 minutes until edges are set but centers remain slightly soft.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Achieve that perfect soft-baked texture by slightly underbaking them. The rich cocoa flavor shines through the subtle sweetness, making these cookies ideal for holiday gift boxes or elegant dessert platters. Their vibrant red color makes them stunning when drizzled with white chocolate or sandwiched with cream cheese frosting.
Peanut Butter Sugar Cookies
Satisfyingly simple yet deeply comforting, these peanut butter sugar cookies deliver that perfect chewy-crisp texture with minimal effort. They’re the ideal treat when you need something sweet fast without complicated ingredients or techniques.
Ingredients
– 1 cup creamy natural peanut butter
– 1 cup granulated white sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– ½ teaspoon coarse sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine 1 cup creamy natural peanut butter and 1 cup granulated white sugar until fully incorporated.
3. Crack 1 large farm-fresh egg into the mixture and add 1 teaspoon pure vanilla extract.
4. Mix vigorously for 2 minutes until the dough becomes smooth and slightly glossy.
5. Sprinkle ½ teaspoon coarse sea salt evenly throughout the dough and mix for 30 seconds to distribute.
6. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with a fork in a crisscross pattern.
8. Bake at 350°F for 10-12 minutes until edges are lightly golden but centers still appear soft.
9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
10. Allow cookies to cool completely for 30 minutes to achieve the perfect chewy texture.
What makes these cookies exceptional is their delicate crisp edge giving way to a soft, melt-in-your-mouth center. The coarse sea salt creates tiny bursts of flavor that cut through the sweet peanut butter richness. For an extra treat, sandwich two cookies with vanilla ice cream for an instant ice cream sandwich that’ll disappear within minutes.
Gingerbread Sugar Cookies
Unwrap the holiday spirit with these warmly spiced gingerbread sugar cookies. They deliver classic molasses depth with crisp edges and chewy centers. Perfect for decorating or enjoying straight from the oven.
Ingredients
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– 1 cup softened unsalted butter
– 1 ½ cups granulated sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– ¼ cup robust molasses
– 2 tsp freshly grated ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ cup sparkling sugar for rolling
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, baking soda, and baking powder in a medium bowl.
3. Cream the softened unsalted butter and granulated sugar in a large bowl for 3 minutes until light and fluffy.
4. Beat in the farm-fresh egg, pure vanilla extract, robust molasses, freshly grated ginger, ground cinnamon, and ground cloves until fully combined.
5. Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
6. Chill the dough in the refrigerator for 30 minutes to prevent spreading.
7. Scoop 1-tablespoon portions of dough and roll each into smooth balls.
8. Roll each dough ball in sparkling sugar to coat completely.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 8-10 minutes until edges are set but centers appear slightly soft.
11. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Chewy centers contrast beautifully with crisp, sugar-crusted edges. The molasses and ginger create a warm, spicy flavor that deepens overnight. Try sandwiching them with cream cheese frosting for an indulgent twist.
Strawberry Frosted Sugar Cookies
Warm, buttery sugar cookies topped with sweet strawberry frosting make the perfect treat for any occasion. These soft, chewy cookies come together quickly with simple ingredients you likely have on hand. The vibrant pink frosting adds a burst of fruity flavor that complements the vanilla-kissed cookies beautifully.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large farm-fresh egg
– 2 teaspoons pure vanilla extract
– 2 cups powdered sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup fresh strawberry puree
– 1 tablespoon whole milk
– 1/2 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt in a medium bowl.
3. Cream 3/4 cup softened unsalted butter and 3/4 cup granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
4. Beat in 1 large farm-fresh egg and 2 teaspoons pure vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
6. Scoop tablespoon-sized portions of dough and roll into smooth balls.
7. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
8. Bake for 10-12 minutes until edges are lightly golden but centers remain pale.
9. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10. For the frosting, beat 2 cups powdered sugar and 1/4 cup softened unsalted butter until crumbly.
11. Add 1/4 cup fresh strawberry puree, 1 tablespoon whole milk, and 1/2 teaspoon pure vanilla extract.
12. Beat frosting on medium-high speed for 2-3 minutes until smooth and spreadable.
13. Spread frosting generously over completely cooled cookies using an offset spatula.
Crumbly, tender cookies contrast beautifully with the silky strawberry frosting. The vanilla-forward base lets the bright berry flavor shine through. Serve these alongside afternoon coffee or package them for gifting—they stay soft for days when stored properly.
Matcha Green Tea Sugar Cookies
Only recently have matcha sugar cookies gained mainstream popularity, but their vibrant color and earthy sweetness make them worth the hype. Our version balances the bitter green tea notes with just enough sugar to satisfy any sweet tooth.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons high-quality matcha powder
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 1 large egg, farm-fresh
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons high-quality matcha powder, and ½ teaspoon fine sea salt until fully combined.
3. In a separate large bowl, cream 1 cup softened unsalted butter and ¾ cup granulated sugar together using an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
4. Beat in 1 large farm-fresh egg and 1 teaspoon pure vanilla extract until just incorporated.
5. Gradually add the dry flour-matcha mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls, placing them 2 inches apart on the prepared baking sheets.
7. Use the bottom of a glass to gently flatten each dough ball to ¼-inch thickness.
8. Bake the cookies for 10–12 minutes, until the edges are lightly golden but the centers remain soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Perfectly crisp at the edges with a chewy center, these cookies offer a subtle earthiness from the matcha that pairs beautifully with a glass of cold milk. For an elegant twist, drizzle them with white chocolate or sandwich with vanilla buttercream.
Oatmeal Sugar Cookies with Raisins
Grab your mixing bowls—these oatmeal sugar cookies with raisins deliver chewy texture and cozy sweetness in every bite. They’re simple to whip up and perfect for a quick treat or lunchbox addition. Get ready to fill your kitchen with the warm aroma of cinnamon and brown sugar.
Ingredients
– 1 cup creamy, high-quality unsalted butter, softened
– 1 cup packed light brown sugar, with rich molasses notes
– ½ cup granulated white sugar, for balanced sweetness
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract, for aromatic depth
– 1 ½ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda, to ensure a soft rise
– ½ teaspoon fine sea salt, to enhance flavors
– 1 teaspoon ground cinnamon, warm and fragrant
– 3 cups old-fashioned rolled oats, for hearty chew
– 1 cup plump, juicy raisins, for bursts of sweetness
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened unsalted butter, packed light brown sugar, and granulated white sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Tip: Scrape down the bowl sides halfway through mixing to incorporate all ingredients evenly.
4. Add the farm-fresh eggs one at a time, beating well after each addition until fully combined.
5. Mix in the pure vanilla extract until the mixture is smooth and aromatic.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until no streaks remain.
7. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the flour disappears.
8. Tip: Avoid overmixing to keep the cookies tender.
9. Stir in the old-fashioned rolled oats and plump, juicy raisins by hand until evenly distributed throughout the dough.
10. Scoop rounded tablespoons of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
11. Gently flatten each ball to about ½-inch thickness with the bottom of a glass.
12. Tip: For even baking, rotate the pans halfway through the cooking time.
13. Bake at 350°F for 10–12 minutes, until the edges are lightly golden but centers appear slightly soft.
14. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Now you’ve got a batch of cookies with a chewy, oat-packed texture and sweet raisin pockets. They’re fantastic warm with a glass of cold milk or crumbled over vanilla ice cream for an easy dessert upgrade.
Lavender Honey Sugar Cookies
Sometimes the simplest cookies surprise you most. These lavender honey sugar cookies deliver floral elegance with comforting familiarity in every crisp bite. Soft butter and fragrant lavender create magic with minimal effort.
Ingredients
– 1 cup softened unsalted butter
– ¾ cup fragrant lavender honey
– 1 large farm-fresh egg
– 2½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp fine sea salt
– ¼ cup granulated sugar for rolling
– 2 tbsp dried culinary lavender buds
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter and ¾ cup fragrant lavender honey until light and fluffy, about 3 minutes.
3. Beat in 1 large farm-fresh egg until fully incorporated.
4. In a separate bowl, whisk together 2½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp fine sea salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Gently fold in 2 tbsp dried culinary lavender buds until evenly distributed.
7. Chill the dough for 30 minutes in the refrigerator to prevent spreading.
8. Scoop tablespoon-sized portions of dough and roll each in ¼ cup granulated sugar to coat completely.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 10-12 minutes until edges are lightly golden but centers appear slightly soft.
11. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
12. Let cookies cool completely before serving or storing.
What makes these cookies special is their delicate crispness giving way to a chewy center. The lavender’s floral notes dance beautifully with the honey’s warmth without overwhelming the palate. Try crumbling them over vanilla ice cream or pairing with Earl Grey tea for an elevated afternoon treat.
Chai Spiced Sugar Cookies
Ready to elevate your cookie game? These chai spiced sugar cookies deliver warm, aromatic flavors in every buttery bite. Perfect with afternoon tea or as a holiday treat, they’re surprisingly simple to make from scratch.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, softened at room temperature
– 2 large farm-fresh eggs
– 2 tsp pure vanilla extract
– 2 tsp ground cinnamon
– 1 tsp ground cardamom
– 1 tsp ground ginger
– ½ tsp ground cloves
– ½ tsp freshly grated nutmeg
– ½ tsp baking powder
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, ½ tsp baking powder, and ¼ tsp fine sea salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 cup granulated sugar on medium-high speed for 2–3 minutes until light and fluffy.
4. Beat in 2 large farm-fresh eggs one at a time, followed by 2 tsp pure vanilla extract, scraping down the bowl between additions.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—do not overmix.
6. Fold in 2 tsp ground cinnamon, 1 tsp ground cardamom, 1 tsp ground ginger, ½ tsp ground cloves, and ½ tsp freshly grated nutmeg until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough, roll into smooth balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies emerge with a delicate crisp edge and a tender, chewy center, infused with the cozy warmth of chai spices. Enjoy them dunked in masala chai or crumbled over vanilla ice cream for an extra indulgent dessert.
Funfetti Sugar Cookies
Zesty and vibrant, these funfetti sugar cookies deliver pure joy in every bite. They combine classic sugar cookie simplicity with colorful sprinkles for festive appeal. Perfect for celebrations or brightening any ordinary day.
Ingredients
– 2 ¼ cups all-purpose flour
– ½ teaspoon baking soda
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 1 large egg, farm-fresh and room temperature
– 2 teaspoons pure vanilla extract
– ½ cup rainbow sprinkles, vibrant and nonpareil style
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour and ½ teaspoon baking soda in a medium bowl until fully combined.
3. In a separate large bowl, beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1 large room-temperature egg and 2 teaspoons pure vanilla extract to the butter mixture, beating for 1 minute until smooth and fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
6. Gently fold in ½ cup vibrant rainbow sprinkles with a spatula until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough, roll into balls, and place them 2 inches apart on prepared baking sheets.
8. Flatten each dough ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
9. Bake at 350°F for 10-12 minutes until the edges are lightly golden while centers remain soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Melt-in-your-mouth tender with crisp edges, these cookies offer buttery vanilla sweetness punctuated by colorful crunch. The sprinkles create a confetti-like appearance that makes them irresistible for parties. Try sandwiching two cookies with vanilla frosting for an extra-indulgent treat.
Caramel Stuffed Sugar Cookies
Unexpectedly soft and chewy, these caramel-stuffed sugar cookies deliver a gooey surprise in every bite. They combine classic cookie texture with rich caramel centers that ooze when warm. Perfect for holiday baking or satisfying sweet cravings year-round.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– 1 1/4 cups granulated sugar
– 1 large farm-fresh egg
– 2 teaspoons pure vanilla extract
– 24 soft caramel candies, unwrapped
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a medium bowl.
3. Beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Mix in 1 large farm-fresh egg and 2 teaspoons pure vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
6. Scoop 1 tablespoon of dough and flatten it in your palm.
7. Place 1 unwrapped soft caramel candy in the center of the flattened dough.
8. Wrap the dough completely around the caramel, sealing all edges to prevent leakage.
9. Roll the stuffed dough ball between your palms to create a smooth sphere.
10. Repeat with remaining dough and caramels, placing cookies 2 inches apart on prepared baking sheets.
11. Bake at 350°F for 10-12 minutes until edges are lightly golden but centers still appear soft.
12. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
For perfectly round cookies, chill the stuffed dough balls for 15 minutes before baking. Don’t overbake – the centers should look slightly underdone when removed from the oven. Use a cookie scoop for uniform sizing and even baking. Fresh from the oven, these cookies feature crisp edges giving way to tender, cake-like centers with molten caramel pockets. The contrast between the buttery cookie and rich caramel creates an irresistible texture experience. Serve warm with a sprinkle of flaky sea salt or alongside vanilla ice cream for an elevated dessert.
Gluten-Free Sugar Cookies
Everyone needs a reliable gluten-free sugar cookie recipe that actually works. These hold their shape beautifully while baking and deliver that classic soft, sweet flavor you crave. Perfect for holiday cutouts or everyday treats.
Ingredients
– 2 cups finely ground almond flour
– 1/2 cup creamy room-temperature unsalted butter
– 1/2 cup granulated cane sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the finely ground almond flour, baking powder, and fine sea salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream the creamy room-temperature unsalted butter and granulated cane sugar on medium-high speed for 2 minutes until light and fluffy.
4. Beat in the large farm-fresh egg and pure vanilla extract until the mixture is smooth and well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
6. Tip: Don’t overmix the dough to ensure tender cookies.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets and gently flatten each to 1/4-inch thickness.
9. Tip: For uniform baking, make sure all cookies are the same thickness.
10. Bake at 350°F for 10-12 minutes until the edges are lightly golden.
11. Tip: The cookies will continue firming up as they cool, so remove them when centers still look slightly soft.
12. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
These cookies emerge with a delicate crumb and subtle nutty sweetness from the almond flour. Their tender texture makes them ideal for sandwiching with vanilla frosting or simply enjoying with afternoon coffee. Try crumbling them over ice cream for an instant dessert upgrade.
Vegan Sugar Cookies with Coconut Oil
Zesty vegan sugar cookies deliver that classic buttery flavor without dairy. Coconut oil creates wonderfully crisp edges with soft centers. These simple cookies come together quickly for any occasion.
Ingredients
– 1 cup refined coconut oil, solid but scoopable
– ¾ cup granulated sugar, plus extra for rolling
– ¼ cup unsweetened almond milk, chilled
– 2 teaspoons pure vanilla extract
– 2 ½ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat solid coconut oil and granulated sugar with an electric mixer on medium speed for 2 full minutes until light and fluffy.
3. Add chilled almond milk and pure vanilla extract to the bowl, then beat for 30 seconds until fully incorporated.
4. In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt until evenly combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a cohesive dough forms—don’t overmix.
6. Scoop 1 tablespoon portions of dough and roll into smooth balls between your palms.
7. Roll each dough ball in a small bowl of granulated sugar until completely coated on all sides.
8. Place sugared dough balls 2 inches apart on prepared baking sheets—they’ll spread during baking.
9. Gently flatten each cookie with the bottom of a glass until about ¼-inch thick.
10. Bake at 350°F for 10-12 minutes until edges are lightly golden while centers remain pale.
11. Let cookies cool on baking sheets for 5 minutes to firm up before transferring to a wire rack.
12. Cool completely for 1 hour before serving for the best texture.
Buttery coconut oil creates cookies with crisp edges and tender centers that melt in your mouth. The coarse sugar coating adds delightful crunch with every bite. Try sandwiching two cookies with vegan frosting or crumbling over dairy-free ice cream for extra indulgence.
Summary
Joyful baking awaits with these 20 sugar cookie recipes perfect for any celebration! From classic cutouts to creative flavors, there’s something for every home cook. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share this sweet inspiration on Pinterest. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
