With so many recipes out there, this Classic Sugar Cookie recipe is the one that's stood the test of time. As a family staple for over 30 years, it has been tested and perfected every Christmas season for two generations. This old-fashioned version uses both butter and oil for the best of both worlds: rich flavor, soft texture and just the right amount of chew. It gets rolled in sugar before baking so that every bite has that perfect sparkle.
If you want a cookie you are sure will bake up tender, softly flavored, and extra moist, these are the ones. I have been making these for many years! Originally this came from a church cookbook, but all I have now is a handwritten recipe card.
Over the years we've tried every method possible for chilling and freezing the dough - refrigerating before scooping, scooping and then chilling, freezing in a lump, freezing in balls (flattened and not flattened), rolled in a log. You name it, we have tested it. The original recipe called for refrigerating overnight, but cold dough is so hard to scoop it will make your hands ache. After trial and error, we finally landed on the best method to avoid that.
There are many different kinds of sugar cookies - ones that are perfect for rolling out, the giant bakery-style ones piled with fluffy frosting (like our Crumbl Sugar Cookie copycat), and then there are classics like these. They're simple scoop-and-roll cookies that get rolled in sugar before baking. For a no-scoop option, check out our Sugar Cookie Bars.
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Why this recipe made the cut
This recipe has been in my family since the mid-1990s, and it has definitely stood the test of time. Everyone who has tried it has approved - and then come. I still get requests to make these pretty much every year.
- Moist: These cookies stay unbelievably moist thanks to the oil in the dough. There's nothing worse than biting into a dry, crumbly sugar cookie!
- Soft: The texture is super soft and tender. It is a melt-in-your-mouth kind of texture in the best way possible.
- Flavor: The butter and vanilla makes for a well-balanced flavor. Exactly what you are looking for in a sugar cookie.
Ingredients for sugar cookies
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Flour: All-purpose flour has just the right texture for keeping structure in this cookie without it being too heavy.
- Granulated sugar: Classic white sugar is used in the dough and for rolling.
- Powdered sugar: This is the secret ingredient for that extra-tender bite. Some recipes use cornstarch for softness, but we don't have to because the powdered sugar does the job perfectly.
- Butter: Salted butter is our go-to. If you choose unsalted butter, add a pinch more salt.
- Oil: Any neutral flavored oil will work: vegetable oil, canola oil, or avocado oil are our preferred choices.
- Eggs: Large grade A eggs are the standard for baking, providing some lift and richness to the cookies.
- Vanilla: Real vanilla extract or even vanilla bean paste are great options here. We do not call for almond extract as it is not the flavor profile we prefer in sugar cookies.
- Cream of tarter: This ingredient keeps a very tender cookie.
- Baking soda: Helps the cookies rise, but make sure yours is no more than 6 months old. If so, replace it for best results.
- Salt: We use kosher salt for the best flavor.
Helpful kitchen tools
How to make classic sugar cookies
Start by placing the sticks of butter and both sugars in a large mixing bowl. Beat on low speed with a hand mixer or in a stand mixer until the sugars are incorporated, then increase the speed and beat at medium to medium-high speed until really fluffy and very pale. It should take about 5 minutes or so.
Scrape the sides of the bowl with a rubber spatula and then add in the eggs one at a time, beating throughly after each egg.
Pour in the oil and vanilla and beat on low until it is evenly mixed.
The wet ingredients might take on a little bit of a curdled appearance at first, but that means you just have to keep going until it looks like the mixture in the bowl. It will be very loose.
Add in the flour, baking soda, cream of tarter, and salt.
Mix the flour mixture into the liquid on low speed, scraping the bowl once or twice, until the mixture is is well combined.
Scoop the sugar cookie dough with a 2 tablespoon-sized cookie scoop. Use just enough pressure to get the dough in the scoop without pressing it too hard.
Roll in between your hands to create a ball shape.
Roll the cookie dough balls in sugar. Place on a cookie sheet.
To flatten them, use the back of a measuring cup or the bottom of a drinking glass. Press them until they are about ½-3/4 inch thick. If the dough wants to stick to the bottom of the cup, dip it in sugar first.
Set 12 on a baking sheet and place that sheet in the refrigerator for 30 minutes. This is an essential step that keeps them from spreading out too far. We have tested this over and over. While the cookies will taste fine if you bake them immediately after rolling, the texture will not be the same.
Preheat the oven to 325ºF. Place cookies directly from the refrigerator into the oven. Bake cookies for 8-10 minutes. You are looking for dry edges and a puffy middle that is slightly moist but not wet. The bottoms will just be starting to turn golden but no color will be on the top. If you let them go too long, they become crunchy instead of soft. Cool for 5 minutes before moving to a cooling rack to finish.
Hint: If you need to keep the scooped dough in the refrigerator for longer than 30 minutes before baking, make sure it is covered tightly with plastic wrap so that the dough doesn't dry out.
What to serve with
These soft sugar cookies have long been a favorite in my cookie boxes and on Christmas cookie platters. I love to pair them with these:
How to freeze sugar cookies
The very best way to freeze these classic sugar cookies is to scoop the dough, roll them in sugar, and flatten them right on a cookie sheet, leaving just a bit of space in between each of the cookies. Pop the whole sheet in the freezer for at least an hour, or until solid. Then transfer them to an airtight container or freezer bag. As long as the air is kept off of them, they'll stay fresh for up to 6 months.
FAQs
There are a few simple secrets to the best sugar cookies recipe. Make sure your butter and eggs are the right temperature - not too warm, not too cold. Don't overmix the dough. Use a combo of oil and butter to keep things super moist and still full of flavor. And definitely use both granulated and powdered sugar for that perfect soft texture
The key to keeping sugar cookies fresh is to store cookies in an really airtight container. The more you can keep the air off of them, the longer they will last. But if you just want them for a day or two, a standard cookie jar will do just fine.
Tips & tricks
- You want the butter to be soft but not warm. It should just accept a push from your finger without going in way too easy.
- If the dough needs to be in the refrigerator for more than 30 minutes, be sure it is tightly covered with plastic wrap to prevent it from drying out.
- If the sugar doesn't want to stick after flattening them, just sprinkle a little more on top before letting them get cold.
- For many years, we made this dough and then refrigerated it for 8+ hours before scooping, rolling, and baking. But once the dough gets cold it is so hard to scoop, so we decided to try scooping first and then chilling. But if you are short on space, feel free to tightly cover the bowl of dough and place it in the fridge and then scoop after it has been in the refrigerator for at least 8-10 hours.
More recipes
Looking for other holiday recipes? Try these:
Recipe
Classic Sugar Cookie Recipe
Equipment
- mixer handheld or stand
Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 1 cup granulated sugar plus extra ½ cup for rolling
- 2 large eggs
- 1 cup neutral oil avocado, vegetable, or canola
- 2 teaspoons vanilla
- 4 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
Instructions
- Cream the butter and both sugars together on medium-high speed for 5 minutes or until the mix is pale and fluffy. Scrape down the bowl.1 cup butter, 1 cup powdered sugar, 1 cup granulated sugar
- Add eggs in, one at a time, mixing well after each one and scraping down the bowl.1 cup butter
- Pour in oil and vanilla. Mix on low until smooth. It might look a little curdled at first. Just keep mixing and it will come together.1 cup neutral oil, 2 teaspoons vanilla
- Mix in the flour, baking soda, cream of tartar, and salt on low until well combined. Scrape the sides and bottom of the bowl once or twice to ensure it is evenly mixed. The dough will be very soft.4 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon salt
- Place ½ cup sugar on a small plate.
- Scoop with a 2 tablespoon size cookie scoop, roll into balls, and then roll in sugar. Place the dough balls on a parchment paper lined cookie sheet. Then use a flat measuring cup or glass cup to gently flatten the cookies to about ¾ inch thick or a little under.
- Set in the refrigerator for at least 30 minutes before baking. If you are leaving it for longer, be sure to cover tightly with plastic wrap so the dough does not dry out.
- About ten minutes before they are done chilling, preheat the oven to 325ºF.
- Bake for 8-10 minutes. You want the edges to be dry and the middle to be puffy but not wet. The bottoms should just be starting to turn golden but none on the top. Cool for 5 minutes before transferring to a cooling rack to finish cooling.
Notes
- You want the butter to be soft but not warm. It should just accept a push from your finger without going in way too easy.
- If the dough needs to be in the refrigerator for more than 30 minutes, be sure it is tightly covered with plastic wrap to prevent it from drying out.
- If the sugar doesn't want to stick after flattening them, just sprinkle a little more on top before letting them get cold.
- For many years, we made this dough and then refrigerated it for 8+ hours before scooping, rolling, and baking. But once the dough gets cold it is so hard to scoop, so we decided to try scooping first and then chilling. But if you are short on space, feel free to tightly cover the bowl of dough and place it in the fridge and then scoop after it has been in the refrigerator for at least 8-10 hours.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
So chewy, soft, and delicious! Perfect for the holidays.