These aren’t just any sugar cookies—they’re the perfect summer treat that captures all the joy of lazy days and backyard gatherings.
What makes these truly special is their versatility. Roll them in colored sugar for a festive look, press them with a fork for classic crosshatch patterns, or keep them plain and simple.
The dough comes together quickly with ingredients you probably already have in your pantry, making them perfect for those spontaneous moments when you need something sweet.
Why You’ll Love This Recipe
This summer sugar cookie recipe hits all the right notes.
The cookies have that perfect tender crumb that makes them irresistible—not too soft that they fall apart, but not so crisp that they’re hard.
The vanilla flavor shines through beautifully, enhanced by just a hint of almond extract that adds depth without being overwhelming.
The recipe is incredibly forgiving, which makes it ideal for baking with kids or when you’re just starting out.
The dough doesn’t require chilling, so you can go from mixing bowl to fresh-baked cookies in under 30 minutes. Plus, these cookies keep well for days (if they last that long), making them perfect for meal prep or gift-giving!
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¾ cups granulated sugar, divided
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Additional granulated sugar for rolling
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Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream together the softened butter and 1½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and extracts. Beat in eggs one at a time, then add vanilla and almond extracts. Mix until well combined.
- Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
- Shape the cookies. Roll dough into 1½-inch balls. Roll each ball in the remaining ¼ cup granulated sugar, then place on prepared baking sheets about 2 inches apart.
- Bake. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers should still look slightly underbaked.
- Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Sugar Cookies Every Time
- Don’t overbake – these cookies continue cooking on the hot pan even after you remove them from the oven
- Room temperature ingredients mix together more easily and create a better texture
- Uniform size ensures even baking – use a cookie scoop for consistency
- Store properly in an airtight container for up to one week
These summer sugar cookies are pure comfort in cookie form!
Print
Summer Sugar Cookies
These soft, buttery sugar cookies have tender centers and delicately crisp edges that practically melt in your mouth, with a perfect vanilla flavor enhanced by just a hint of almond. They’re incredibly easy to make with pantry staples and ready in just 30 minutes!
- Total Time: 0 hours
- Yield: 36 cookies 1x
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¾ cups granulated sugar, divided
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream together the softened butter and 1½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and extracts. Beat in eggs one at a time, then add vanilla and almond extracts. Mix until well combined.
- Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
- Shape the cookies. Roll dough into 1½-inch balls. Roll each ball in the remaining ¼ cup granulated sugar, then place on prepared baking sheets about 2 inches apart.
- Bake. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers should still look slightly underbaked.
- Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
