There’s something about sugar cookies we all love: crispy edges, soft centers, and just the right amount of sweetness. Then there are the parts we hate: chilling, rolling, decorating, and washing a million bowls. Lucky for us, this classic is one of the easiest cookie recipes. Mix, roll into balls, press, and bake. Use colored holiday sugar if you really want to get crazy.
I discovered this recipe years ago when looking for a cookie that would hold up well for bake sales, and it’s been my go-to ever since. And it’s perfect to make with kids, as it’s over quickly, isn’t too fussy, and sprinkling sugar is fun.
Table of Contents
Ingredients and Tools You’ll Need
By using both butter and shortening, you get the best of both worlds: great flavor from the butter and long-lasting softness from the shortening. I know, I know. Just this once. Use the shortening. Pretty, colorful sugars are near the sprinkles in the baking aisle, and you can find really coarse sparkling sugar online.
This will make 30 cookies. They are perfect for making a big batch and freezing, or just a big batch to last you more than a few days. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Parchment paper
- 2 Baking sheets
- Stand mixer or hand mixer
- Mixing Bowls
- Whisk
- Rubber spatula or spoon
- Flat-bottomed glass
- Wire cooling rack
Ingredients 1x2x3x
- ½ cup unsalted butter (softened to room temperature)
- ½ cup shortening (vegetable shortening recommended)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Coarse/ colored sugar for rolling (buy it in bulk for the best price)
How to Make Sugar Cookies
This recipe is so simple!
Step One: Making the Cookie Dough
To get started, preheat your oven to 375 degrees with the rack in the center. If you have a convection oven, set it at 350. You can also bake two trays of cookies at once, if you switch them halfway through.
Using an electric mixer, beat the shortening, butter, and sugar in a large bowl until light and fluffy, which will take about three to five minutes. Add the egg and vanilla and beat on medium until combined.
In a separate mixing bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture, one-third at a time, mixing on low. Mix until the cookie dough is just combined.
Step Two: Shape
To shape the cookies, scoop the dough out about a tablespoon at a time. It will be quite soft; this is normal! Place them onto the cookie sheet with parchment paper on top, about two inches apart; they will spread as they bake.
You can shape it into balls and roll them in sugar, or you can just scoop it out onto the cookie sheet and sprinkle the sugar on top.
Using a glass, press the dough balls very gently to flatten them.
Step Three: Bake
Bake for 11-13 minutes until the edges are light golden brown. This will yield a soft cookie with slightly crisp edges. For a crisper, more crumbly cookie, bake up to 15 minutes.
Let them cool for a minute on the baking sheet and then transfer the cookies to wire racks to cool completely.
Storage Instructions
These cookies stay soft for 5 days in an airtight container at room temperature. They also freeze beautifully for up to 3 months – just layer them between pieces of wax paper in a freezer container.
The raw dough can be frozen, too. Roll into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
You can make the dough 24 hours before and keep it in the fridge. Let it sit at room temperature for a few minutes before rolling it into balls if it gets too firm.
Questions and Troubleshooting
Your butter is probably too soft.
Not necessarily. The dough is soft but should be fine to work with right away. However, if it’s too sticky, like if your kitchen is really warm, a quick chill can be helpful.
Try a simple sugar or buttercream frosting. Skip the rolling in sugar step.
More Drop Cookie Recipes
Everyone loves cookies, and these are some of our favorites.
- I really want you to cooperate and try shortening. Just like in my molasses cookie recipe, it makes all the difference.
- If you want to make fancier sugar cookies, try this rolled-out and frosted sugar cookie.
- Add some lemon zest to make old-fashioned lemon sugar cookies.
- Applesauce cookies are fun to make in the fall with the kiddos.
Printable Recipe
Old Fashioned Sugar Cookies
Equipment
- 2 Baking sheets
- Stand mixer or hand mixer
- Mixing Bowls
- Whisk
- Rubber spatula or spoon
- Flat-bottomed glass
- Wire cooling rack
Ingredients
- ½ cup unsalted butter (softened to room temperature)
- ½ cup shortening (vegetable shortening recommended)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Coarse/ colored sugar for rolling (buy it in bulk for the best price)
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Instructions
- Prep. Preheat your oven to 375°F (or 350°F for convection). Then, line two baking sheets with parchment paper and set aside.
- Cream the wet ingredients. Cream the softened butter, shortening, and granulated sugar in a stand mixer. Start on low speed and gradually increase to medium-high, mixing for about 3 minutes until the mixture is light and fluffy. Then, scrape down the sides of the bowl, ensuring everything is fully combined. Next, add the egg and vanilla extract and mix at medium speed until incorporated. The mixture should be smooth and creamy.
- Mix the dry ingredients. Whisk together the all-purpose flour, salt, baking powder, and baking soda in a separate mixing bowl. Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as this can affect the cookie texture.
- Shape the dough. Roll the dough into tablespoon-sized balls (the dough will be soft). Roll the dough balls in sugar and place them on the baking sheets about 2 inches apart. Gently flatten each ball with the bottom of a glass. Instead of rolling in sugar, you can sprinkle some sugar on after they are flattened on the baking sheet.
- Bake. Bake for 11-13 minutes or until the cookies are set and the edges start turning golden. They should remain light in color.
- Cool the cookies. Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes to firm up. After that, transfer them to a wire rack to cool completely.
Video
Notes
Nutrition
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