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Everyone remembers the first thing they ever baked. For some, it’s banana bread or cupcakes from a box mix. For me, it was these sugar cookies. Simple, unpretentious, and made with ingredients we always had in the kitchen.
I was ten years old, home on a quiet Saturday afternoon. The house was warm from the late sun streaming through the kitchen windows. My mom was folding laundry, and I was flipping through her handwritten recipe book—a faded notebook filled with smudges, crossed-out notes, and little hearts she drew in the margins.
I wanted to bake something on my own for the first time. Nothing fancy. Just something I could mix, shape, and proudly offer to the family without asking for help. That’s when I found the sugar cookie recipe. No butter. No electric mixer. Just egg, yogurt, oil, sugar, flour, and vanilla. It sounded so simple I almost doubted it would work.
But I followed the steps, clumsily measuring flour and sneaking a few licks of dough when no one was watching. I rolled it out with a drinking glass and used an old metal cutter shaped like a star. I sprinkled each cookie with a little extra sugar and watched through the oven door as they puffed up into golden rounds.
They weren’t the prettiest cookies—but they were mine. Soft, just sweet enough, and gently scented with vanilla. I still remember the smile on my mom’s face when she tried one. That feeling of pride and joy is something I’ve carried with me every time I’ve made them since.
Now, years later, I still bake these sugar cookies regularly. They’re the cookies I make when I want something quick, nostalgic, and comforting. They’re the cookies I make with my kids, letting them take over the mixing bowl and fight over the cookie cutters. They’re timeless. Unfussy. Familiar.
And sometimes, those are the best kind.
Why These Sugar Cookies Work Every Time
There are thousands of sugar cookie recipes out there. Some are crisp and thin. Others are cut-out cookies that need frosting. But this version is all about simplicity and texture—soft, tender, and slightly cakey, with a delicate sweetness that doesn’t overwhelm.
Here’s why these cookies are a staple in so many kitchens:
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- No butter required: Perfect when your fridge is empty or you’re baking on a whim.
- Yogurt or kefir base: Adds moisture and tenderness, giving these cookies a slightly tangy note.
- Mildly sweet: They’re not overly sugary, which makes them ideal for snacking or pairing with tea or coffee.
- Easy for beginners: No mixer, no chilling time, no stress.
- Customizable: The dough is neutral enough to take on added flavors or toppings.
This recipe is the baking equivalent of a warm blanket—soft, familiar, and something you’ll reach for again and again.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg | 1 large |
| Yogurt or kefir | 150 ml (½ cup + 2 tablespoons) |
| Sugar | 2 tablespoons + extra for sprinkling |
| Vegetable oil | 70 ml (5 tablespoons) |
| Vanilla extract | 1 teaspoon |
| Salt | To taste |
| Baking powder | 1 teaspoon |
| All-purpose flour | 300–320 g (2½ cups) |
Instructions
- In a medium mixing bowl, whisk together the egg, yogurt (or kefir), sugar, vegetable oil, vanilla extract, and a pinch of salt until fully combined.
- Add baking powder and begin incorporating the flour gradually. Stir or knead until you get a soft, non-sticky dough. You may need to adjust the amount of flour slightly depending on the moisture of your yogurt.
- Lightly flour your surface and roll out the dough to about ½ inch (1.2 cm) thickness.
- Cut out your desired shapes using cookie cutters and place the cookies on a parchment-lined baking tray.
- Sprinkle each cookie with a little sugar before baking for a golden, crackly top.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are just beginning to turn golden.
- Allow the cookies to cool on a wire rack. Serve warm or store at room temperature.
Nutritional Information (Per Cookie, Approx. 1 of 20)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Carbohydrates | 12 g |
| Sugars | 3 g |
| Protein | 2 g |
| Fat | 4.5 g |
| Saturated Fat | 0.5 g |
| Fiber | 0.3 g |
| Sodium | 30 mg |
Frequently Asked Questions
Can I use butter instead of oil?
Yes, but it will change the texture. Oil keeps these cookies soft and tender. Butter will make them slightly crisper and richer. If substituting, use melted butter in equal measure.
Is it better to use yogurt or kefir?
Both work beautifully. Yogurt gives a slightly thicker, cake-like texture, while kefir creates a softer, more delicate crumb. Use whichever you have on hand.
Do I need to chill the dough?
No. The dough can be rolled out and cut immediately. However, if your kitchen is very warm, a quick 15-minute chill can help make it easier to work with.
What kind of flour is best?
All-purpose flour is perfect. If you want a lighter cookie, you can replace up to 20% of the flour with cake flour for a softer texture.
Can I make this recipe vegan?
Yes. Use plant-based yogurt or kefir, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and neutral oil. The texture may be slightly different but still delicious.
Why are my cookies spreading too much?
If the dough is too soft, try adding a little extra flour. Humidity and brand variations can affect dough consistency. It should be soft but not sticky.
Can I decorate these cookies with frosting or icing?
You can, but they are soft and delicate, so light decorations like powdered sugar glaze or a drizzle of chocolate work best. They’re not designed to hold heavy royal icing.
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Creative Variations to Try
Once you’ve mastered the base recipe, you’ll find plenty of ways to dress these cookies up or down:
1. Lemon Sugar Cookies
Add the zest of one lemon and a teaspoon of lemon juice to the dough. Sprinkle with lemon sugar before baking.
2. Cinnamon Sugar Twist
Mix cinnamon into the sugar you sprinkle on top before baking. You can also roll the dough balls in cinnamon sugar for a snickerdoodle-style cookie.
3. Almond or Orange Flavor
Swap vanilla extract for almond or orange extract for a bold twist.
4. Chocolate Dipped
Once cooled, dip half of each cookie into melted chocolate and let set on parchment paper.
5. Jam-Filled
Make thumbprint cookies by rolling the dough into balls, pressing a dent in the center, and filling with a bit of jam before baking.
Serving Suggestions
These cookies are perfect on their own, but you can turn them into something extra special depending on the occasion:
- With afternoon tea: Serve alongside a pot of black or herbal tea. Their subtle flavor won’t overpower.
- Holiday treat platter: Add colored sugar before baking or drizzle with white chocolate and festive sprinkles.
- Kid-friendly baking day: Let kids choose cookie cutter shapes and help sprinkle the sugar on top.
- Gift idea: Stack a dozen in a cellophane bag, tie with ribbon, and gift as a homemade surprise.
Because they’re so mild, they also pair beautifully with more intense flavors like hot chocolate, spiced cider, or espresso.
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Storage and Make-Ahead Tips
Room Temperature: Store in an airtight container for up to 4 days. These cookies stay soft but may lose crisp edges if not sealed properly.
Refrigeration: Not necessary, but can extend freshness by another day or two.
Freezing Dough: The dough can be frozen for up to 1 month. Wrap tightly in plastic wrap and thaw in the refrigerator overnight before rolling and baking.
Freezing Baked Cookies: Cool completely, then freeze in layers with parchment paper between. Thaw at room temperature before serving.
A Final Thought: The Power of Simple Bakes
There are times when baking is about pushing boundaries—layered cakes, experimental flavors, precise techniques. But other times, it’s about returning to the basics. To the kind of recipe that doesn’t ask much of you but gives so much back.
These classic sugar cookies are just that. A recipe that requires only a few ingredients and a little time, but delivers warmth, softness, and that gentle sweetness we all crave. They’re the kind of cookies that remind us of grandparents, childhood kitchens, snow days, and handwritten recipe cards tucked in old books.
They’re not just cookies. They’re memory-makers. And the fact that you can whip them up in under an hour with what’s already in your kitchen? That’s just the icing on the (sugar) cookie.
So the next time your afternoon calls for something cozy and homemade, reach for this recipe. Bake a batch. Share them. Savor one while standing at the counter. Let the smell fill your kitchen. And pass the sweetness forward.