I love a good sugar cookie, and I bet you do too! There’s something so comforting about baking homemade sweet treats. Today, I’m sharing two of my absolute favorite sugar cookie recipes that are perfect for any occasion, whether you need a sunny lemon zing or a classic soft bite.
These recipes are simple, straightforward, and promise delicious results every time. I’ll walk you through everything you need to know to make these cookies perfectly in your own kitchen.
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Classic Melt In Your Mouth Sugar Cookies Guide
These classic sugar cookies are wonderfully soft and tender, truly living up to their name. They are perfect for frosting or simply enjoying plain with a cup of coffee.
Key Ingredients & Tips
- Cornstarch Secret: Adding a little cornstarch makes these cookies extra soft and gives them that wonderful “melt in your mouth” texture. Don’t skip it!
- Don’t Overbake: These cookies are best when just barely set. Baking them too long will make them hard instead of soft. Watch them closely!
What You Need
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
⏱️ Time: 35 minutes prep, 10 minutes bake🍽️ Yields: 3 dozen cookies
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper. In a bowl, combine the flour, baking powder, baking soda, salt, and cornstarch. Mix well and set this dry mixture aside.
Step 2: Create the Dough Base
In a separate large bowl, using an electric mixer, beat the softened butter and granulated sugar together until they are light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add the vanilla extract, mixing until just combined.
Step 3: Finish the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix; stop as soon as the flour streaks disappear.
Step 4: Bake & Cool
Roll the dough into 1-inch balls and place them about 2 inches apart on your lined baking sheets. You can lightly flatten them with the bottom of a glass if you like. Bake for 8-10 minutes, or until the edges are set and the centers look slightly pale. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These cookies are great on their own, but you can also frost them once they are fully cooled. Store them in an airtight container for up to 4-5 days for best freshness.
Bright and Zesty Lemon Sugar Cookies Recipe
These lemon sugar cookies offer a lovely burst of citrus flavor. They are soft, chewy, and perfect for brightening up any day.
Key Ingredients & Tips
- Fresh Lemon Zest: Using fresh zest is key for a truly bright lemon taste. Don’t use bottled lemon juice for the zest, it won’t be the same.
- Softened Butter: Make sure your butter is at room temperature. This helps it cream properly with the sugar for a smooth cookie dough.
What You Need
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
⏱️ Time: 30 minutes prep, 10 minutes bake🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Prep Oven & Dry Ingredients
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for a moment.
Step 2: Cream Wet Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and ¾ cup granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon juice, and lemon zest until everything is well combined.
Step 3: Combine & Roll
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix. Roll the dough into small balls, about 1-inch in diameter, then roll each ball in extra granulated sugar to coat.
Step 4: Bake the Cookies
Place the sugared dough balls about 2 inches apart on your prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
For the best lemon flavor, always use fresh lemons for both the zest and juice. Store any leftover cookies in an airtight container at room temperature for up to 3 days.
