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Sugar Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Sugar Cookies Recipe

Simple, sweet, comforting and familiar, a good sugar cookie has it all: a little crunch, a tender center, and a familiar undertone of vanilla. This cookie can be customized in many ways to suit your taste. A touch of almond extract, some lemon zest, or a hint of nutmeg are all perfectly at home in this dough. Want a snickerdoodle? Roll the unbaked cookies in cinnamon sugar before baking. Want a cookie that's crisp through and through? Press them flat before you put them in the oven.

Our guarantee: These cookies will have crisp edges and soft middles. With the addition of 1/2 cup flour, the recipe makes crisp rollout cookies for decorating.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

At a glance

Nutrition information


Choose your measure:


  • 3 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • *Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.


  • 3/4 cup sugar for dredging


  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.
  3. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
  4. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
  5. Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
  6. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.
  7. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
  8. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Nutrition Information

  • Serving Size 1 cookie (23g)
  • Servings Per Batch 48
Amount Per Serving:
  • Calories 100
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 70mg
  • Total Carbohydrate 14g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.