Homemade Sugar Cookies

Sugar Cookies

5 from 14 reviews

This classic sugar cookie recipe comes together quickly and easily with just eight ingredients.  A little bit of cream tarter gives it a touch of chewiness with crispy edges.


  • 2 1/2 cups plus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 cup butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees
  2. Whisk together flour, baking soda, salt and cream of tartar.
  3. Using mixer cream butter with 1 cup sugar until light and fluffy. Turn mixer to low and add eggs one at a time and mix just until incorporated. Add vanilla and mix just until blended. Stir in flour mixture in three parts; scraping down the bowl and beaters.
  4. Cover and refrigerate dough for 1-2 hours.
  5. Roll the dough in 1 inch balls.  Roll balls in remaining sugar and place on parchment covered baking sheets.  Gently press the balls down with the palm of your hand until it is about 1/2 inch thick.  Bake 10-12 minutes or until the edges are just starting to brown and centers are set.  Cool on cookie cooling racks.


  • Whip the butter and sugar until light and fluffy.  This should take about five minutes on high using a mixer or stand mixer.
  • Don’t overwork the dough when adding the eggs, vanilla or flour.
  • Don’t be overly concerned with getting the cookie balls perfectly round.  You don’t want to overwork the dough.
  • Make sure the sugar cookie dough is at the right temperature when rolling the balls.  If the dough is too warm it will stick to your hands and not roll out into balls quickly.  Place back in the refrigerator for 30-40 minutes.  This is probably the most important step as the cookies will spread out too fast in the oven if the dough is not cold enough.  When in doubt, refrigerate for 1-2 hours after mixing dough and in between batches.
  • For best results use parchment paper or silicone baking mats.
  • Always preheat your oven and load the cookies on the middle rack in the center of the oven.
  • Make the first batch a test run.  Bake one or two cookies. This allows you to make sure the dough has been chilled enough so the cookies do not spread too much and to test baking time.

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