Here’s a solid, easy sugar cookie recipe you can start with, plus quick notes to customize. All amounts are standard for a tender, classic sugar cookie. Direct recipe

• Ingredients:
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 2/3 cups (320 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
• Directions:
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
  • Beat in egg and vanilla until well combined.
  • Whisk together flour, baking powder, and salt in a separate bowl; gradually add to the creamed mixture, mixing until just combined.
  • If the dough feels soft, wrap and chill for 20–30 minutes for easier handling.
  • Roll dough to about 1/4 inch (6 mm) thick on a lightly floured surface, or portion and pat into discs.
  • Cut into shapes if desired. Place on prepared sheets, spacing about 1 inch apart.
  • Bake 8–11 minutes, until edges are just starting to turn golden. Do not overbake for soft cookies.
  • Cool on the sheet 2 minutes, then transfer to a wire rack to cool completely.
• Optional icing:
  • Royal icing or simple glaze works well. For a basic glaze, whisk together 1 cup confectioners’ sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla; drizzle or spread once cookies are completely cooled.

Tips and variations

• For softer cookies, increase butter to 1 1/4 sticks (about 140 g) and reduce flour by a few tablespoons, or add an extra yolk for moisture.
• To keep cookies from spreading too much, chill the dough for 30–60 minutes before rolling, and bake at a consistent 350°F (175°C).
• If you prefer cut-out cookies, consider using a slightly higher flour ratio or adding a pinch more salt to balance sweetness.
• For a 3-ingredient version (egg-free), you can find simplified variations that swap in an additional binder like milk or cornstarch, but standard recipes with egg tend to yield the best texture.

What to expect

• Texture: Soft and tender with crisp edges, depending on bake time.
• Flavor: Classic vanilla sweetness that pairs well with royal icing or a light glaze.
• Yield: About 24–36 cookies, depending on size and thickness.

If you’d like, specify any dietary needs (gluten-free, egg-free, dairy-free) or preferred cookie size, and the recipe can be adapted accordingly.