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Sugar Cookie Recipe with Eggs

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
Cook Time 10 minutes
(plus 1 hour chilling) 0 minutes
Total Time 1 hour 30 minutes
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.