This Sugar Cookie recipe makes the softest, old fashioned sugar cookies. Try them with buttercream frosting and colorful sprinkles on top!
These are the soft sugar cookies with a light dusting of sugar on top that you can get from a bakery! They are delicious plain and with buttercream and sprinkles on top.
What You’ll Find In This Post
When I was first married, a woman from my church gave me a sugar cookie recipe that I loved but lost somehow. Since I can’t remember who gave me the recipe, I can’t ask for it again.
While working on a recipe with a sugar cookie crust, I had extra dough that I wasn’t sure what to do with it. I decided to use it to make cookies, and BINGO, I discovered this recipe for my ultimate, fuss-free sugar cookies!
Here is why this is the BEST sugar cookie recipe:
- No Refrigeration
- No Rolling the Dough
- No Cookie Cutters
- Sugar Sparkles on Top
- Softest Cookies
How to Make Sugar Cookies
Use a mixer to cream the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract.
Stir the flour, baking soda, cream of tartar, and salt in a separate bowl. Then, mix it into the batter until combined.
Scoop nine balls of sugar cookie dough onto a parchment-covered baking sheet using a #40 dough scoop (about two tablespoons). Dip the bottom of a glass in granulated sugar and then use it to press down on the balls of dough to flatten them slightly.
Bake the cookies at 350˚F for 8-10 minutes. Allow the baking sheet to cool between batches.
Make Ahead and Storage
Make Ahead: You can make these old-fashioned sugar cookies ahead of time and store them in the fridge or freezer. Or you can make the cookie dough and freeze it to use later. Prepare the dough and scoop it onto parchment cover baking sheets (or use whatever pan will fit best in your freezer). Allow the dough balls to harden, and then transfer them to a freeze-safe storage bag. Freeze the dough for 3-4 weeks. When ready to bake, remove the cookie dough balls and let them thaw on a baking sheet at room temperature for 20 minutes before baking.
Storage: Allow the cookies to cool completely before storing them in an airtight container at room temperature (or in the fridge when frosted) for 3-4 days or in the freezer for 3-4 weeks.
Sugar Cookies With Buttercream Frosting
These cookies are delicious as they are, but I love buttercream frosting, so that makes them even better! You can tint the frosting any color you want and use sprinkles for the occasion. Find our buttercream frosting recipe here.
I used an offset spatula to spread the buttercream on the cookies, but you can also put it into a pastry bag and pipe it into the cookies.
Frequently Asked Questions
No, this recipe does not require refrigeration!
You can tint the buttercream and use holiday sprinkles. Or frost the circle-shaped cookies with multiple colors of icing to make Santa, snowman, and gingerbread man faces. Circles can also decorated to look like penguins, wreaths, and peppermint candies.
Yes, they freeze well with and without the buttercream!
More Cookie Recipes
- These Coconut Macaroons are like a homemade Mounds bar!
- Meringue Cookies are light, airy, and crunchy.
- Peanut Butter No Bakes only take minutes to prepare!
- Homemade Chocolate Chip Cookies are my favorite.
Sugar Cookie Recipe
- ½ cup salted butter softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 3 tablespoons granulated sugar for dipping
- Preheat the oven to 350˚F
- Use a mixer to beat the butter and 3/4 cup of granulated sugar for 2-3 minutes until lighter in color and fluffier in texture.
- Beat in the egg and vanilla for 1-2 minutes.
- In a separate bowl, combine the flour, baking powder, cream of tartar, and salt. Stir into the batter until combined.
- Scoop with a #40 (about 2 tablespoons) cookie dough scoop onto parchment-lined baking sheets, at least 2 inches apart.
- Put 3 tablespoons of granulated sugar into a small bowl.
- Moisten the flat bottom of a glass, dip it in the sugar, and use it to flatten the cookie dough balls slightly. Re-dip the glass in the sugar before flattening each ball of dough.
- Bake at 350˚F for 8-10 minutes. The bottoms of the cookies should be lightly browned, but the tops should not be.
- Cool before storing. Top with buttercream frosting and sprinkles if desired.