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Simple Sugar Cookies That Beat Bakery Butter Cookies

These buttery, melt-in-your-mouth sugar cookies are easier than bakery versions and taste even better. Perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Course Dessert, simple sugar cookie recipe
Cuisine American
Servings 24 servings
Calories 240 kcal

Ingredients
  

  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 1/4 cups 280g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, cream together the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  • Add the egg, vanilla extract, and almond extract (if using). Beat until well combined, scraping down the sides as needed.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  • Using a cookie scoop or tablespoon, portion the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes, rotating the pan halfway through, until the edges are lightly golden and the centers are still soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. For thicker cookies, chill the dough for at least 1 hour or overnight.
2. If you don't have almond extract, you can use an extra 1/4 teaspoon of vanilla extract instead.
3. To make ahead: scoop the dough into balls and freeze on a tray.
4. Transfer to a zip-top bag and bake directly from frozen, adding 2-3 minutes to the baking time.
5. Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.