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Classic Sugar Cookies

Soft, buttery classic sugar cookies made with simple ingredients. Perfect for decorating or enjoying plain — a timeless holiday favorite with a healthier approach.
Print Recipe

Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • Rolling Pin
  • Cookie cutters
  • Baking sheets
  • - Parchment paper
  • Cooling rack

Ingredients
  

  • For the Cookies
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 3/4 cup coconut sugar or cane sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tsp almond extract optional
  • For Simple Icing Optional
  • 1 cup powdered sugar
  • 2 tbsp milk or almond milk
  • 1/2 tsp vanilla extract
  • Natural food coloring optional

Instructions
 

  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • Cream Butter & Sugar: Beat softened butter and sugar until light and fluffy, about 3 minutes.
  • Add Wet Ingredients: Mix in egg, vanilla, and almond extract until well combined.
  • Combine: Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
  • Chill Dough: Divide dough in half, wrap in plastic, and refrigerate 30 minutes.
  • Preheat Oven: Set to 350 degrees F and line baking sheets with parchment paper.
  • Roll & Cut: Roll dough to 1/4-inch thickness on floured surface. Cut shapes with cookie cutters.
  • Bake: Place cookies 2 inches apart on prepared sheets. Bake 8-10 minutes until edges are lightly golden.
  • Cool & Decorate: Let cool on sheets 5 minutes, then transfer to cooling rack. Decorate with icing once completely cool.

Notes

Substitute half the all-purpose flour with whole wheat pastry flour for added nutrition.
Use coconut sugar for a lower glycemic option.
Add lemon zest for a citrus twist.
Freeze unbaked cut cookies for up to 3 months.
Skip icing and dust with powdered sugar for a simpler finish.