Easy and amazing sugar cookies made with staple ingredients in minutes. This sugar cookie recipe is versatile and results in perfect cookies, every time.
Preheat oven to 375° F. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk flour, salt, baking soda and cream of tartar to combine. Set aside.
In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
Add vanilla and eggs. Mix until just combined.
Gradually fold dry mixture into wet mixture.
Scoop or roll into 1¼” balls (medium cookie scoop). Drop onto cookie sheet. Optional: press a glass into sugar and press each cookie.
Bake 8 minutes. Allow to cool 1 minute. Transfer to cooling rack.
Notes
Tips
Don't over mix
Use a cookie scoop for consistent size and shape
Don't overbake
Decorations and Variations
Use white granulated sugar, sparkling sugar or non-pareils to press.
Top with buttercream and use writing icing.
Fold sprinkles into the dough just before baking.
Use almond, orange, or lemon extract to change the flavor profile.
Substitute 2 tablespoons of white granulated sugar with brown sugar for a hint of caramel flavor and color.
To Store
At Room Temperature - Bring to room temperature. Store in an airtight container up to 5 days. Should cookies become hard or crunchy, add a slice of bread. The cookies will absorb the moisture and become soft again.
Freeze - Bring to room temperature. Store stacked in an airtight container and place in a freezer bag to prevent odors from seeping in. Store up to 6 months frozen. Bring to room temperature to enjoy.