These gems are chewy and buttery; boasting the perfect balance of crisp exterior and soft center. This simple sugar cookie recipe produces the most versatile, reliable, undeniably delicious cookie you will ever make, eat, and distribute. 

So what makes this recipe unique? It’s tried and true; not cumbersome or complicated. And reminiscent of the cookies of yesteryear, it just works. Every. Single. Time. The cookies hold their shape for cut-outs, stay soft for days, and freeze beautifully.

But what I love MOST about this recipe is this: While fabulous for cut-outs, the dough can be used in a variety of ways. This time, I made snickerdoodles with the leftover scraps. Next time, I’ll make thumbprint cookies with peanut butter cups in the middle. Or maybe I’ll sandwich two cookies with fruit preserves and dunk the sandwich in melted chocolate. Or maybe I’ll swap lemon extract for vanilla and serve spring-inspired cookies with colorful sprinkles. Fact: This is your year-round, go-to, never-fail cookie recipe.

Essential tips: 

1. Use room temperature butter and eggs. Soft butter blends better with sugar, creating an airy base for the dough.
2. Beat butter and sugar together for 3 minutes, until light and fluffy. Sugar beats air into butter; one of the keys to a successful cookie.
3. Scoop the flour into the measuring cup and level it off. Don’t scoop directly from your flour container or bag (because it packs in the flour and yields too much).
4. Roll the dough out on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator.
5. Chill the dough before cutting into shapes. Cold dough is easier to cut, won’t stick to the cookie cutters, and cookies hold their shape.
6. Use good-quality baking sheets for even baking.
7. If you’re baking in batches, allow baking sheets to cool before using them again. If you’re in a hurry, run them under cold water between batches.
8. If you don’t plan to decorate on the day you bake, transfer cookies to an airtight container, layer with parchment paper, and store at room temperature for up to one week (or freeze for up to 3 months).

Variations: 

For lemon cookies: Substitute lemon extract for vanilla extract.

For snickerdoodle cookies: Roll dough into balls (each slightly smaller than a golf ball). Flatten the balls in the palm of your hand, creating 1/4-inch thick rounds. Coat rounds with a mixture of 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Bake as directed below.

Makes 24 cookies

INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

INSTRUCTIONS

In a medium bowl, combine flour, baking powder and salt. Mix well; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy (3 minutes). Beat in egg and vanilla. Gradually add flour mixture. Beat until incorporated and the dough begins to pull away from the sides of the bowl.

Divide dough in half; place each half on a silicone baking mat or large piece of parchment paper or plastic wrap. Cover dough with parchment paper or plastic wrap and roll out to 1/4-inch thickness. Transfer to a baking sheet and chill for at least 1 hour.

Preheat the oven to 350 degrees.

Line 2-3 baking sheets with parchment paper or silicone baking mats.

Cut the dough into desired shapes and transfer cookies to the prepared pans, about 1 inch apart. Re-roll and cut-out remaining dough.

Bake for 9-11 minutes, until cookies are no longer shinny (color won’t change much).

Cool on baking sheets for 2 minutes, then carefully move cookies to a wire rack to cool completely before decorating.

Store leftovers in an airtight container at room temperature for up to one week (or in the freezer for up to 3 months).