11 Quick and Easy Sugar Cookies Recipes You’ll Make Again and Again

Written by Clara Bennett in Dessert

You’ll find these 11 quick sugar cookie recipes fit every mood and skill level, from classic soft-and-chewy to maple, almond, and vegan versions. Each one uses simple techniques and pantry staples, so you’ll get consistent results without fuss. I’ll show which methods give the best texture and how small tweaks change flavor, plus a few shortcuts that won’t compromise taste — and you’ll want to try at least three of them this week.

Classic Soft and Chewy Sugar Cookies

Classic Soft and Chewy Sugar Cookies — the perfect pillowy treat for any occasion.

Ingredients:

  • 2 1/2 cups (312 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 ml) whole milk
  • Optional: extra granulated sugar or sanding sugar for rolling

How to Make:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a bowl and set aside.
  3. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the egg and vanilla to the butter mixture and beat until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until a soft dough forms.
  6. Scoop or roll dough into about 1 1/2-tablespoon-sized balls and roll them lightly in extra sugar if using.
  7. Place the dough balls on the prepared baking sheets about 2 inches apart and gently flatten each ball with the bottom of a glass or your palm to about 1/4–1/2 inch thickness.
  8. Bake for 9–11 minutes, until the edges are set and just starting to turn golden but centers remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm, soft, chewy cookies that disappear fast — perfect with a glass of milk or a cup of tea!

Lemon-Glazed Sugar Cookie Cutouts

Bright, buttery sugar cookie cutouts with a bright lemon glaze — perfect for spring parties or cheerful gifts.

Ingredients:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1–2 tablespoons fresh lemon juice

For the lemon glaze:

  • 1 to 1 1/2 cups (120–180 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice (adjust for consistency)
  • 1 teaspoon lemon zest (optional, for extra zing)
  • 1/4 teaspoon vanilla extract (optional)
  • Sprinkles or finely grated lemon zest for decorating (optional)

How to Make:

  1. In a bowl, whisk together the flour, baking powder, and salt; set aside.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg, vanilla, lemon zest, and 1 tablespoon lemon juice until combined.
  4. Gradually add the dry ingredients to the wet, mixing until a soft dough forms; if too dry, add up to 1 more tablespoon lemon juice or a teaspoon of milk.
  5. Divide the dough in half, flatten into disks, wrap in plastic, and chill in the fridge for at least 1 hour (or up to overnight).
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness and cut into desired shapes with cookie cutters.
  8. Transfer cutouts to the prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 8–10 minutes, until edges are set and just starting to turn golden; avoid overbaking to keep cookies tender.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar with lemon juice (start with 2 tablespoons) until smooth and spreadable; add more sugar for thickness or more juice for a thinner glaze.
  12. Stir in optional vanilla and extra zest if using.
  13. Once cookies are completely cool, spread or drizzle the lemon glaze over each cookie and add sprinkles or extra zest if you like.
  14. Let the glaze set for 20–30 minutes before stacking or serving.

Enjoy these bright lemon-glazed sugar cookie cutouts — they taste as sunny as they look!

Browned-Butter Vanilla Sugar Cookies

Browned-Butter Vanilla Sugar Cookies — rich, nutty, and perfectly soft with a caramel-kissed edge.

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Optional: extra granulated sugar for rolling (about 1/4 cup)

How to Make:

  1. Brown the butter: melt the butter in a light-colored saucepan over medium heat, swirling often; cook until foam subsides and solids turn golden brown and smell nutty, about 6–8 minutes. Remove from heat and let cool 10 minutes.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, combine the cooled browned butter and granulated sugar and beat until combined and slightly fluffy.
  4. Add the egg and vanilla to the butter mixture and mix until smooth.
  5. Gradually stir the dry ingredients into the wet until a soft dough forms; don’t overmix.
  6. Chill the dough 30 minutes if it feels very soft or warm, so it’s easier to handle.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
  8. Scoop dough into 1- to 1 1/2-inch balls; optionally roll each ball in extra granulated sugar for a sparkly crust.
  9. Place dough balls 2 inches apart on the prepared sheets and gently flatten each to about 1/2 inch thickness.
  10. Bake 9–11 minutes, until edges are set and bottoms are light golden — centers will still be soft.
  11. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Enjoy the warm, caramel-y aroma and nibble one (or three)!

Maple Sugar Drop Cookies

Sweet, buttery drop cookies kissed with warm maple flavor — cozy in every bite.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup maple sugar (or packed light brown sugar if unavailable)
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional for warmth)
  • 1/2 teaspoon ground nutmeg (optional)
  • Coarse sugar or extra maple sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and maple sugar together until light and creamy.
  3. Add the maple syrup, egg, and vanilla; mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices if using.
  5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  7. If desired, lightly sprinkle each mound with coarse sugar or extra maple sugar.
  8. Bake for 9–12 minutes, until the edges are set and the centers still look slightly soft.
  9. Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
  10. Serve once cooled (or warm for extra gooey maple goodness).

Enjoy these maple-sweet drops with a mug of coffee or a warm hug in cookie form!

Almond-Scented Rolled Sugar Cookies

Almond-Scented Rolled Sugar Cookies — fragrant, tender sugar cookies with a gentle almond kiss perfect for cutting into shapes.

Ingredients:

  • 2 1/2 cups (312 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract (adjust to taste)
  • 2 tbsp sour cream or plain yogurt (for tenderness)
  • Optional: extra granulated sugar or sanding sugar for rolling
  • Optional: royal icing or glaze and sprinkles for decorating

How to Make:

  1. Whisk together flour, baking powder, and salt in a bowl; set aside.
  2. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg, vanilla extract, and almond extract until combined.
  4. Mix in the sour cream or yogurt until incorporated.
  5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
  6. Divide the dough in half, shape into discs, wrap in plastic, and chill at least 1 hour (or up to overnight).
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  8. On a lightly floured surface, roll one disc of dough to about 1/8–1/4 inch thick.
  9. Cut shapes with cookie cutters and transfer them to the prepared baking sheet; sprinkle with sugar if desired.
  10. Bake for 8–11 minutes, until edges are set and bottoms are just golden; rotate pans halfway if needed.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Once cool, decorate with icing or glaze and sprinkles if you like.

Enjoy these almond-scented rolled sugar cookies with a cup of tea or gift them to someone sweet — they disappear fast!

Brown Sugar Cinnamon Sugar Cookies

Sweet, chewy brown sugar cookies with a cinnamon-sugar kiss — pure cozy perfection.

Ingredients:

  • 1 cup (227 g) unsalted butter, softened
  • 1 1/4 cups (250 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for dough)
  • 1/2 cup (100 g) granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

How to Make:

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and both sugars until light and fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Whisk together flour, baking soda, baking powder, salt, and 1 tablespoon cinnamon in a separate bowl.
  5. Gradually mix the dry ingredients into the butter mixture until just combined.
  6. In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for rolling.
  7. Scoop tablespoon-sized dough balls, roll them into smooth balls, then roll each in the cinnamon-sugar to coat.
  8. Place dough balls about 2 inches apart on prepared baking sheets and gently flatten each ball slightly with your palm.
  9. Bake 9–12 minutes, until edges are set and tops show cracked surface but centers are still soft.
  10. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Serve warm with a glass of milk or save them in an airtight tin for snacking later — cinnamon-y comfort in every bite!

Gluten-Free Coconut Sugar Cookies

Chewy, coconut-kissed sugar cookies that are naturally gluten-free and impossible to resist.

Ingredients:

  • 1 1/2 cups gluten-free all-purpose flour blend (contains xanthan gum)
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened (or coconut oil for dairy-free)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut (plus extra for sprinkling)
  • 2–3 tablespoons milk (dairy or non-dairy) as needed

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the gluten-free flour blend, coconut flour, baking soda, baking powder, and salt.
  3. In a separate large bowl, beat the softened butter and both sugars until light and creamy.
  4. Add the egg and vanilla to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
  6. Stir in the shredded coconut; add milk 1 tablespoon at a time if the dough seems too dry — dough should be pliable but not sticky.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and place about 2 inches apart on the prepared baking sheet.
  8. Gently flatten each ball with the palm of your hand or the bottom of a glass; sprinkle a little extra shredded coconut on top if you like.
  9. Bake for 9–12 minutes, until edges are set and tops are lightly golden.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these chewy, coconut-scented treats with a cup of tea or milk — they’re perfect for snacking and sharing!

Easy No-Spread Sugar Cookie Bars

A soft, buttery sugar cookie bar you can press and bake—no spreading required!

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk (optional, for slightly softer texture)
  • Sprinkles or coarse sugar for topping (optional)

How to Make:

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment or grease it lightly.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Add milk if you want a softer bar.
  6. Press the dough evenly into the prepared pan using your hands or the back of a spatula—no spreading while baking needed.
  7. Sprinkle with sprinkles or coarse sugar if using, and press lightly so they stick.
  8. Bake for 18–22 minutes, or until the edges are lightly golden and a toothpick in the center comes out with a few moist crumbs.
  9. Let cool in the pan for 10–15 minutes, then lift out using the parchment (or turn out) and cool completely on a wire rack before cutting into bars.

Enjoy these chewy, buttery sugar cookie bars warm or with a cold glass of milk—perfect for sharing (or not!).

Vegan Shortbread-Style Sugar Cookies

Crisp, buttery-feeling vegan shortbread-style sugar cookies that melt in your mouth.

Ingredients:

  • 1 cup (225 g) vegan butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch (for tender, shortbread texture)
  • Optional: extra sugar for sprinkling or 1/2 teaspoon almond extract for flavor boost

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Mix in the vanilla extract (and almond extract, if using) until combined.
  4. Sift together the flour, cornstarch, and salt, then add to the butter mixture.
  5. Stir or gently beat until a soft dough forms; don’t overwork it.
  6. Scoop or roll dough into 1-inch balls and place about 2 inches apart on the prepared sheet, or press dough into a disk and roll out to 1/4-inch thickness and cut with cookie cutters.
  7. If using ball method, flatten each ball slightly with the bottom of a glass or your palm; sprinkle tops with a little extra sugar if desired.
  8. Bake for 10–14 minutes, until edges are just set and barely golden—watch closely so they don’t brown too much.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these tender, melt-in-your-mouth vegan shortbread cookies with tea, coffee, or a big smile.

Cream Cheese Frosted Sugar Cookies

Cream Cheese Frosted Sugar Cookies — soft, buttery sugar cookies topped with tangy-sweet cream cheese frosting.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sour cream (or plain yogurt) — optional for extra tenderness

Cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 to 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: food coloring or citrus zest for flavor/ color

How to Make:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg and vanilla until combined. If using, stir in the sour cream.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
  6. Scoop tablespoon-sized portions of dough and roll into balls, or chill the dough 30 minutes for easier shaping.
  7. Place dough balls onto the prepared baking sheets about 2 inches apart and gently flatten slightly with your palm or the bottom of a glass.
  8. Bake for 9–12 minutes, until the edges are set and the centers are lightly golden. Don’t overbake.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, make the frosting: beat the softened cream cheese and butter together until smooth.
  11. Add vanilla and a pinch of salt, then gradually beat in powdered sugar until you reach desired sweetness and spreading consistency. Add food coloring or zest if using.
  12. Spread or pipe the cream cheese frosting onto completely cooled cookies.
  13. Decorate with sprinkles, chopped nuts, or a dusting of zest if desired.

Enjoy these creamy, tender sugar cookies with a tangy frosting — perfect for sharing (or not!).

Espresso-Infused Sugar Cookie Thins

Espresso-Infused Sugar Cookie Thins — crisp, delicate sugar cookies with a bright coffee kick.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp instant espresso powder
  • 2 1/2 cups (310 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tsp milk (or more if needed)
  • Extra granulated sugar for rolling (about 2–3 tbsp)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a small bowl, dissolve the instant espresso powder in the 2 tsp milk; set aside to cool slightly.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the egg and vanilla, then stir in the espresso-milk mixture until combined.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet, mixing until a soft dough forms; if too dry, add up to 1 tsp more milk.
  7. Scoop about 1 tablespoon of dough, roll into a ball, then gently flatten to about 1/8-inch thickness; roll the top in extra granulated sugar.
  8. Place cookies 1½ inches apart on the prepared sheets and repeat with remaining dough.
  9. Bake for 8–10 minutes, until edges are set and cookies are lightly golden; they’ll be thin and crisp.
  10. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Enjoy these crisp espresso-kissed sugar cookie thins with an afternoon coffee or as a sweet pick-me-up!

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