There’s a particular magic that fills the kitchen when I make these sugar cookies. It’s a ritual that started for me one chilly, overcast afternoon, when I needed a dose of pure, uncomplicated joy. I wanted a cookie that was tender, but held its shape, sweet but not cloying, and carried the simple, buttery fragrance of happiness. This recipe became that. As I creamed the butter and sugar, the pale yellow mixture fluffed up like a soft cloud, and the scent of vanilla began to weave through the air, promising something wonderful. By the time the first batch was golden at the edges, my whole home smelled like a warm hug. These aren’t just cookies; they’re little edible memories, and they’ve become my go-to for every season, truly making it “always Autumn”—or spring, or summer, or winter—in my heart.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers exactly what you want from a classic sugar cookie: a soft, slightly chewy center with crisp edges, all wrapped up in a blanket of rich, creamy frosting. It’s remarkably forgiving for a from-scratch dough, holds its shape beautifully if you want to use cutters, and tastes infinitely better than anything from a tube or a store. I’ve made these more times than I can count, for everything from holiday parties to “just because” Tuesdays, and they never fail to make people smile and ask for the recipe. Trust me, this is the one you’ll come back to.
Ingredients
- 2 cups (400g) Granulated Sugar
- 1 cup (226g) Unsalted Butter, softened
- 3 large Eggs, at room temperature
- 1/4 cup (60ml) Milk
- 2 teaspoons Pure Vanilla Extract
- 5 cups (625g) All-Purpose Flour (spooned & leveled)
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
For the Cream Cheese Frosting:
- 1/2 cup (113g) Unsalted Butter, softened
- 4 ounces (113g) full-fat Cream Cheese, softened
- 2 cups (240g) Powdered Sugar, sifted
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
Let’s talk ingredients for a second, because they matter here. Using real butter and pure vanilla extract is non-negotiable for that deep, rich flavor—imitation vanilla just won’t give you the same warmth. I’ve tried this with cold butter in a pinch, and trust me, taking the time to let your butter and eggs truly come to room temperature makes the creaming process so much easier and results in a smoother, more cohesive dough. For the flour, please spoon it into your measuring cup and level it off; digging the cup directly into the bag can pack in too much flour and lead to dry cookies. I learned that the hard way!.(See the next page below to continue…)