Sugar Cookies That Don’t Suck (And Actually Taste Good Even Without Icing)

Okay so I’m not a professional baker or whatever, but lemme tell you… sugar cookies are lowkey harder than they look. Like, how can something so simple come out so wrong sometimes?? They either go too flat, taste like cardboard, or come out rock hard and break your teeth (speaking from experience lol).

But after making like 7 batches in one week (no I don’t have a problem, I just like cookies okay), I finally found a sugar cookie recipe that actually works. Not too dry, not too sweet, and it keeps its shape too, so you can use all those fun cookie cutters you got during lockdown and forgot about.

So yeah, here’s my totally non-perfect but honestly very good sugar cookie recipe. With some tips, mistakes I made, and stuff I wish someone told me.

Ingredients (Don’t Skip The Vanilla, Trust Me)

You probs already have most of this at home, but here’s the list:

• 2 and 3/4 cups all-purpose flour (don’t use self rising by mistake like I did once )

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup (aka 2 sticks) unsalted butter, softened

• 1 and 1/2 cups white sugar

• 1 egg

• 1 teaspoon vanilla extract (or a lil more if you love vanilla like me)

• Optional: 1/2 teaspoon almond extract (adds a lil ✨fancy✨ flavor)

• pinch of salt (if your butter is unsalted)

You can add sprinkles, or roll them in sugar, or frost them after. Or eat them plain. They’re good plain too I swear.

Step 1: Cream the Butter & Sugar Like Your Life Depends on It

This part is lowkey important. If your butter is still cold, it won’t cream right and your cookies are gonna be weird. Let it sit out for like 30 mins before. Then beat the butter and sugar together until it’s all fluffy and pale looking.

You can use a hand mixer or a stand one if you’re fancy. I did it by hand once and my arm was mad at me for like 3 days.

Step 2: Add Egg & Vanilla (And Don’t Forget That Almond Extract If You’re Feeling It)

Crack in your egg and pour in the vanilla. Mix again. It’ll start to smell really good here, so try not to eat the dough yet. I know it’s tempting.

If you’re doing the almond extract too, now’s the time. Just a little tho. That stuff strong.

Step 3: Mix Dry Stuff in Another Bowl (Yes, Another Bowl. Sorry)

In a separate bowl (I know, annoying), mix the flour, baking soda, baking powder, and salt. Stir it up good so there’s no clumps.

Then add the dry to the wet slowly. Like in 3 parts or something. If you dump it all in at once, flour’s gonna fly everywhere and your kitchen’s gonna look like a snowstorm. Been there.

Step 4: Dough Time = Chill Time

Once the dough comes together, it’s gonna be a lil sticky. That’s fine. Wrap it in cling film (plastic wrap? whatever u call it) and toss it in the fridge for at least 1 hour. You can leave it overnight too if you wanna prep ahead.

Don’t skip this step!! If you try to roll it right away, it’s gonna be a mess. The chilling helps the cookies keep their shape when baking too, so your stars don’t turn into blobs lol.

Step 5: Roll, Cut, & Hope They Look Cute

After chilling, take out the dough and let it soften like 5–10 mins. Then roll it out on a floured surface. Don’t go too thin – like 1/4 inch thick is good.

Use cookie cutters or even a glass if you don’t have cutters. I’ve used a wine glass before in desperate times

Lay them on a baking tray with parchment paper. Don’t cram them too close or they’ll merge into each other.

Step 6: Bake ‘Em!

Preheat your oven to 350°F (that’s about 175°C for my international bakers ).

Bake the cookies for 8–10 mins, depending on your oven. If they look golden around the edges, they’re done. Don’t overbake unless you like crispy cookies.

They’ll feel soft when you take them out, but they’ll harden up as they cool, promise.

Step 7: Decorate (Or Not)

Okay so here’s the thing — these cookies taste GOOD even without frosting. Like, you can totally eat them plain or just sprinkle some sugar on top before baking for a lil crunch.

But if you’re feeling extra, you can make a quick icing with:

• powdered sugar

• milk or water

• food coloring if you’re in the mood

Mix till it’s kinda thick but spreadable. Then decorate however you want. Just let the cookies cool first or the icing will melt off into a sad puddle.

Tips I Learned the Hard Way

1. Don’t skip the chill time. I tried to be a rebel once and rolled warm dough. Regret.

2. Check your baking powder isn’t expired. Mine was like 2 years old. Cookies came out flat as pancakes.

3. Let cookies cool on the tray for a few mins before moving them. Otherwise they might break or sag.

4. Double the recipe if you got a big fam. These go fast.

5. Add lemon zest or cinnamon if u wanna switch it up. It’s surprisingly good.

Storage (If They Even Last That Long)

Put cooled cookies in an airtight container. They stay good for about 4–5 days at room temp. You can freeze them too (or freeze the dough) and bake later.

Honestly though, in my house they disappear in like 2 days. My little brother eats 3 at a time like it’s nothing.

Final Thoughts (And a Confession)

Okay so real talk, I used to hate sugar cookies. I thought they were boring and only cute for looks. But this recipe changed my mind. They’re buttery and soft, not too sweet, and you can flavor or decorate them any way you want.

It’s now my go-to when I need something quick for birthdays, holidays, or just when I wanna stress-bake at 10PM on a random Tuesday.

So yeah, try it. Mess it up a little. Have fun with it. And if your cookies look wonky? Who cares — they still taste good