Hey there, my friend. These sugar cookies are not just sweet, they are eternal. And no, not because they last forever—but because once you make them, you’ll never want another recipe. The texture? Soft in the middle with slightly crisp edges. The taste? Buttery, rich, and just the right amount of sweetness.
And the best part? You don’t need fancy ingredients or chef-level skills. Just follow my steps, and you’ll be baking perfect sugar cookies in no time.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Electric mixer (or a strong arm and a whisk)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (if you plan to cut out shapes)
- Cookie cutters (optional)
- Cooling rack
Important Info
- Servings: About 24 cookies
- Estimated Cost to make this recipe: Around $5, depending on ingredient prices
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories per serving: About 120 calories per cookie
- Cook Method: Baking
- Season: Anytime, but especially fun for holidays
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Eternal Sugar Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Unsalted butter | Salted butter (skip the salt in the recipe) |
| Granulated sugar | Light brown sugar (for a softer texture) |
| Vanilla extract | Almond extract or lemon extract |
| All-purpose flour | Gluten-free flour blend (1:1 ratio) |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes using an electric mixer.
- Add the egg and vanilla extract, then mix until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms. Do not overmix.
- If rolling out for cookie cutters, chill the dough for 30 minutes. If making drop cookies, skip this step.
- Roll out the dough on a floured surface to about ¼ inch thick and cut out shapes.
- Place cookies on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Helpful Tips
- Chilling the dough helps the cookies hold their shape if you’re using cutters.
- Don’t overbake. They will continue to cook on the baking sheet after you remove them.
- For extra softness, replace ¼ cup of sugar with powdered sugar.
- Want a crunchier cookie? Bake for an extra 1-2 minutes.
- Decorate with icing or sprinkles for a fun twist.
What to Serve with Eternal Sugar Cookies
You can enjoy these cookies as they are, but they also go great with:
- A glass of cold milk
- A cup of hot chocolate
- A bowl of ice cream
- A drizzle of melted chocolate
How Do You Serve the Cookies?
You can serve them on a simple dessert plate, in a fancy cookie tin, or as part of a holiday gift box. If you’re feeling extra, arrange them on a tiered stand for a classy touch.
Where Do You Serve This Recipe the Most?
These sugar cookies are party favorites. Perfect for:
- Holiday baking (Christmas, Halloween, Easter)
- Birthday parties (especially with icing and sprinkles)
- Picnics (they stay fresh and don’t melt)
- Bake sales (people love a classic sugar cookie)
Storage
Short-term Storage (Room Temperature)
- Store in an airtight container for up to 5 days.
- If stacking, place parchment paper between layers to prevent sticking.
Refrigeration
- Store in an airtight container in the fridge for up to 2 weeks.
- Bring to room temperature before eating for the best texture.
Freezing
- Freeze raw cookie dough wrapped in plastic wrap for up to 3 months. Thaw before rolling and baking.
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 3 days before baking.
Do I have to chill the dough?
If you’re cutting out shapes, yes. Chilling keeps the cookies from spreading too much. For drop cookies, you can skip it.
Can I use margarine instead of butter?
I don’t recommend it. Butter gives these cookies a richer taste and better texture.
How do I make them extra soft?
Replace ¼ cup of sugar with powdered sugar and don’t overbake them.
Can I add chocolate chips?
Yes, but keep it light—about ½ cup is enough to add flavor without changing the texture.
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