One of my favorite ways to spend a lazy Sunday afternoon is to bake cookies with my daughter. My favorite cookie recipe is a chocolate chip and pecan recipe, but she just loves sugar cookies, and this simple sugar cookies recipe is a real winner!
Simple Sugar Cookies Recipe
I think she prefers sugar cookies simply because she enjoys sprinkling as much sugar as she wants on top, and I never tell her to stop! When we are making this sugar cookie recipe together, it’s probably the only time she ever hears me say, “put more sugar on that.”
Do you love sugar cookies? Then this simple sugar cookies recipe is going to be perfect for you!
The original recipe was in one of those “bake sale favorites” types of cookbooks I found as a teenager when I first began to fall in love with baking. I’ve changed the recipe over the years and I think that I’ve finally perfected it!
We hope you enjoy this deliciously sweet simple sugar cookies recipe!
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Simple Sugar Cookies Recipe
Sweet and simple, this sugar cookie recipe will be sure to please everyone in the family!
Yield: 3 dozen cookies
Prep Time: 45 Minutes
Cook Time: 5 Minutes
Total Time: 1 Hour
Ingredients:
1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2 eggs
1/4 cup pancake syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
(plus 4 tablespoons flour for rolling dough)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup colored sugar crystals
Directions:
Combine sugar and butter in a large bowl and beat at medium speed until well blended.
Add in eggs, pancake syrup and vanilla and beat until light and fluffy.
In a separate blow, add flour, baking soda, baking powder and salt and mix until thoroughly combined. Gradually add to butter and sugar mixture, beating at low speed after each addition until completely blended.
Divide dough into four parts and wrap each in plastic wrap, refrigerating for 45 minutes.
Preheat oven to 375 degrees and line cookie sheets with tin foil.
Remove dough from refrigerator and lightly sprinkle flour onto large sheet of wax paper. Set cookie dough onto floured surface and cover with another piece of wax paper.
Using a rolling pin, roll dough out to 1/4 inch thickness.
Remove the top sheet of wax paper and cut dough into desired shapes using cookie cutters.
Tip: if you do not have cookie cutters, use the mouth of a small glass to cut round cookies.
Please cookie shapes 2 inches apart on tin foil-lined cookie sheets and bake for 5 minutes for softer cookies, 7 minutes for crispier cookies.
When removing from oven, slide tin foil sheet onto wire racks or flat surface for cooling cookies.
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Welcome to Parent Pretty! I'm Crissy, a mom, photographer, and writer from Ohio. 
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These look absolutely amazing!
Yummy! I love simple sugar cookies… thank you
Yummy and pretty looking! Pinning!
Thanks for sharing! Any tips on how to NOT cook them until they’re hard as a rock, lol? My cookies always seem soft when I take them out, but then they get hard as they cool.
That means that you’re overcooking them!
Next time you try a recipe, reduce your cooking time by 3 minutes. Experiment with the timing a little and see what works with your oven – it’s best to pull them out too early and then stick them back in the oven for a minute to continue cooking than to overcook them. When you pull them out of the oven, they are going to look like they are underdone – but sugar cookies (most cookies, actually) will harden as they cool down. 
I have never tried a recipe for cookies with syrup before! thanks for sharing this one. I NEVER get the sugar cookie recipe right for cutouts. The circular plain ones work fine but roll outs either spread out too much or get too floury. Does this one work for cutouts too?
Yes, this recipe was actually made for cut outs, but I couldn’t find my cookie cutters! ha ha That is why I used the little jar.