Sugar Cookie Recipe with Eggs: Perfectly Soft and Delicious!

Easy Sugar Cookie Recipe with Eggs for Soft Cookies

Every holiday season, I find myself reaching for a tried-and-true Sugar Cookie Recipe with Eggs, the kind that turns out soft, buttery, and just slightly chewy. The very first time I made them, I skipped chilling the dough and ended up with flat, spread-out cookies that looked more like pancakes. That mistake taught me one of the golden rules of baking sugar cookies: patience makes them perfect.

This recipe is for anyone who loves a simple, versatile cookie great for decorating with kids, gifting during the holidays, or keeping in a cookie jar for everyday sweetness.

Difficulty: Easy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

(plus 1 hour chilling) 0 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 130

Ingredients Method Video Notes

Ingredients

  

• 2 ¾ cups 345 g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup 225 g unsalted butter, softened
• 1 ½ cups 300 g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 –3 tbsp milk if the dough feels dry
• Extra sugar for rolling optional.

Method

 

1. Mix the dry ingredients. In a bowl, whisk the flour, baking soda, baking powder, and salt.
2. Cream butter & sugar. In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs & vanilla. Mix in eggs and vanilla until well combined.
4. Combine. Gradually add the dry ingredients to the wet mixture. If the dough is too crumbly, add milk 1 tbsp at a time.
5. Chill. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven. Set to 375°F (190°C). Line the baking sheets with parchment paper.
7. Shape cookies. Scoop out 1 tbsp of dough, roll into balls, and place 2 inches apart. Roll in sugar if desired.
8. Bake. 8–10 minutes, until the edges are just golden. Don’t overbake -- they'll firm up as they cool.
9. Cool. Let it sit on the baking sheet for 2 minutes before transferring it to a wire rack.

Video

Notes

Lesson learned: Skipping the chill makes cookies spread too thin. Always chill the dough.

Egg Role: Eggs bind to the dough, giving the cookies their chewy texture.

Butter matters: Use real butter, not margarine, for flavor and structure.

Texture control: Slightly underbake for soft cookies, bake longer for crisp edges.

Tips & Tricks

• Flavor boost: Add ½ tsp almond extract for a bakery-style twist.
• Decorating idea: Frost with royal icing or sprinkle colored sugar before baking.
• Uniform cookies: Use a cookie scoop for evenly sized rounds.
• Freezer-friendly: Freeze dough balls on a tray, then store in bags. Bake straight from the freezer.
• Holiday fun: Cut chilled dough into shapes with cookie cutters.

Serving Suggestions

• Classic dessert: Serve with a glass of cold milk or hot cocoa.
• Holiday platter: Decorate and share at Christmas or Easter gatherings.
• Everyday snack: Great for lunchboxes or coffee breaks.
• Gift idea: Package in a tin or jar with ribbon for a homemade present.
• Party treats: Use shaped cookies for themed events (hearts, stars, pumpkins).

Nutrition (per cookie, based on 24 cookies)

• Calories: ~130
• Protein: 1 g
• Carbs: 18 g
• Fat: 6 g
• Fiber: 0 g