Easy Sugar Cookies

These easy sugar cookies are perfect for the holidays. These cookies can easily be cut into shapes. This is a fun recipe to make with small helpers in the kitchen.


Ingredients for these easy sugar cookies are standard cookie ingredients. If you have a pantry with some baking staples, you will be able to make these sugar cookies.

  • Butter: Allowing you butter to come to room temperature is of the upmost importance. This will allow you to cream the butter easily with the sugar and egg. If it is still a solid fat, you will end up with chunks of butter in your batter.
  • Sugar: For this recipe, use white granulated sugar for a crisp sugar cookie.
  • Egg: This will act as a binder for this recipe.
  • Flour: Adding all-purpose flour to your batter will give you that sugar cookie consistency that we all know and love. Make sure to level off your measuring cups when adding the flour.
  • Cream: Adding a touch of cream or milk to the batter will add a bit of creaminess that will also play off the egg in the batter. Never tried adding in dairy before to your cookie batter? Try it and tell me what you think.

How to Make Easy Sugar Cookie Batter

Making these sugar cookies will be much easier if you have a mixer, rather than mixing the batter by hand.

First, add your softened butter to the mixer and cream for about 2 minutes. Then add in your sugar and continue to cream for another 2 minutes on high. After your sugar and butter mixture is mixed together, add in your egg.

Cream butter until soft.
Cream butter until soft.
Add in sugar and beat on high.
Add in sugar and beat on high. Then add in the egg and continue to beat together.
Add in flour slowly, one half cup at a time.
Add in flour slowly, one half cup at a time.

After the sugar, butter and egg is beat together, add in the flour, one half-cup at a time. After adding in one half-cup of flour, beat together well until there is no visible raw flour. Periodically, scrape down the sides of the bowl with a spatcula to ensure even mixing.

After all the flour has been added, add in the cream and vanilla and beat together.

Then, add in the baking powder and salt. Mix until combined.

Cutting out Sugar Cookies

Once your batter is made, it’s time to let it chill. Put the batter into plastic wrap and let it chill in the fridge for a couple hours or overnight – until the batter is firm to the touch. You want the butter to firm back up so the cookie batter is easy to roll out. If this step is skipped, the batter will be impossible to roll out.

Preheat your oven at 425 degrees and then take out a large cutting board.

Roll the sugar cookie batter out and cut into your desired shape.
Roll the sugar cookie batter out and cut into your desired shape.

After the dough is chilled, take a large cutting board and flour it generously. Take a quarter to a half of the cookie dough and a rolling pin and begin rolling it out. Flour generously as you go. When the dough is about a quarter to an eighth of an inch thick, take a cookie cutter and cut out your desired shape.

Take a greased baking sheet and place your cookies on the sheet. Bake for 5 to 7 minutes, or until golden brown. Make sure you watch your cookies- they will bake very quickly! You can also bake them to different levels of doneness, if you want them more crisp and golden, feel free to leave the cookies in the oven for another minute. If you want a chewier cookie, take the cookie out when the cookie is still pale in color.

Another way to keep the cookie from browning as quickly is to make the sugar cookie thicker. A thinner cooker will give you a greater margin of error for bake time but also a crispier result.

When the cookies are done baking, transfer them to a wire cooling rack and allow them to cool.

You can now decorate with royal icing or serve plain.


If you or loved ones has food allergies or sensitivities, there are a couple ways to avoid common cookie ingredients.

Egg substitution: To make egg-free sugar cookies, use an egg replacement such as aquafaba (the “juice” from a can of garbanzo beans). Since the egg is acting as a binder for the cookies, using the aquafaba won’t take away from the texture from the cookie.

Vanilla substitution: Even though this recipe does call for a teaspoon of vanilla extract, there is another way to flavor to these light sugar cookies. Add in a teaspoon of freshly-squeezed lemon juice (or bottled if that’s all you have) instead.

Flour: Cooking for someone with a gluten allergy or sensitivity? Try making these sugar cookies keto instead by replacing the regular flour with almond flour.

If you’re looking for other ways to make fun cookies for the holidays, make my keto chocolate chip cookies for those that are looking for a healthier option.

More Recipes You Might Like:

Looking for more recipe ideas?

Easy Sugar Cookies

5.0 from 1 vote
Recipe by Sarah
Course: Uncategorized


Prep time


Cooking time






  • 1/2 cup butter, softened

  • 3/4 cup sugar

  • 1 egg

  • 1 tbsn cream

  • 1 tsp vanilla

  • 1 1/2 cups flour

  • 1/4 tsp baking powder

  • 1/4 tsp salt


  • Beat the softened butter and sugar together until creamed together. Then add the egg and continue beating for another 2 minutes.
  • Mix together the remaining dry ingredients: flour, baking powder and salt and whisk together well. Set aside.
  • Add in the remaining wet ingredients: cream and vanilla and beat until combined.
  • Add in the dry ingredients one half cup at a time and beat after each half cup is added. Beat until just combined.
  • After the batter comes together, add the cookie batter to plastic wrap and chill in the fridge for at least 1 hour to overnight.
  • When you are ready to bake, preheat the oven to 425 degrees and cut the cookies out into shapes with cookie cutter or shape the cookies into rounds and bake for 5 to 7 minutes until just golden brown.
  • Transfer to a wire cooling rack and cool until cool to the touch. Eat or store in an airtight container for up to 2 weeks.


  1. Can you turn these into Christmas tree ornaments?

    • Yes, you could turn these into ornaments! Just poke a hole at the top of the cookie before baking. Add a string to the “ornament” and hang on the tree. I would only recommend leaving them on your tree for a day or so, though.

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