These classic sugar cookies keep things simple: a straightforward dough of flour, sugar, and vanilla, rolled into balls, coated in a crackly sugar shell, and baked until the edges turn golden and the centers stay soft. That quick roll in sugar before baking is what gives them their signature sparkle and slightly crisp exterior, while the inside stays chewy and tender. Eggs and vanilla bring the batter together into a dough that's easy to scoop, shape, and bake in batches without any fuss. The result is a cookie with crisp, sugar-crusted edges and a soft, pillowy center ā the kind of treat that disappears fast off a cooling rack. This one is a great pick for a dairy free cookie jar, delivering all the nostalgic, old-fashioned charm of a bakery classic. Simple ingredients, a short bake time, and a foolproof method make this a recipe worth keeping on repeat.
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Learn more ā24 servings
Preheat the oven to 375Ā°F (190Ā°C). Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. Set aside.
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