Mary Berry Easy Sugar Cookies – Soft, Buttery & Bake-Sale Ready

I’ll admit something slightly embarrassing: I used to think sugar cookies were a bit… boring. The sort of thing you made when you couldn’t think of anything else. Then I tried a simple drop-style version one rainy Tuesday afternoon—no chilling, no cutters, no fuss—and completely overbaked the first tray.

They looked pale at 8 minutes, so I left them in for 11. Rookie mistake. They cooled into crunchy little discs.

The second batch? I pulled them when the edges were just turning golden and the centres still looked almost underdone. That was it. Soft middles. Delicate crisp edges. Proper bakery-style texture.

If you’ve ever wondered why your sugar cookies don’t flatten, turn dry, or come out cakey, let me show you exactly what made the difference in my kitchen.

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Why This Recipe Works

Most sugar cookie recipes either demand chilling for hours or turn out puffy and bland. This one skips the chill—but still spreads beautifully if you treat the butter correctly.

Here’s what surprised me when testing:

• Creaming the butter and sugar for a full 3 minutes changes everything. I timed it. The air whipped in gives a lighter texture.
• Using both baking soda and baking powder gives lift without making them cakey.
• Slightly underbaking is the secret. They finish setting on the tray.

Most recipes miss that last point—but it’s key.

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What Ingredients?

• All-Purpose Flour (2¾ cups) – Gives structure. I once packed the flour too firmly and the dough turned crumbly. Now I fluff it with a fork before measuring.
• Baking Soda (1 tsp) – Helps with spread and browning.
• Baking Powder (½ tsp) – Adds gentle lift so they’re not flat as pancakes.
• Unsalted Butter (1 cup, softened) – Properly softened, not melted. I tried slightly melted butter once—total spread-fest.
• White Sugar (1½ cups) – Sweetness + crisp edges. Rolling the dough balls in extra sugar gives that crackly top.
• 1 Large Egg – Binds everything. I tested with two eggs once—too cakey.
• Vanilla Extract (1 tsp) – I’ve used vanilla bean paste and it adds lovely speckles.

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Want to Change It Up?

These are swaps I’ve actually tested—not theoretical ones.

• Almond Extract – Add ½ tsp alongside vanilla. It lifts the flavour beautifully.
• Chocolate Mint Topping – Press a chocolate mint into the centre right after baking. It melts slightly and sets glossy. Very nostalgic.
• Chill for Thicker Cookies – If you prefer thick and chewy, chill the shaped dough balls for 30–60 minutes.
• Cocoa Version – Replace ⅓ cup flour with cocoa powder for a chocolate base (I stumbled into this once after a measuring mishap—accidentally brilliant).

I don’t recommend reducing the sugar—they lose that classic crisp edge.

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Mistakes to Avoid

What Went Wrong	Why It Happens	How to Fix It
Cookies didn’t flatten	Butter was too cold	Let butter soften properly; it should dent when pressed
Dry, crumbly dough	Too much flour (packed cup)	Fluff flour before measuring
Crunchy after cooling	Baked 2–3 minutes too long	Pull at 8–9 mins when centres look slightly soft
Spread too much	Butter too warm/melty	Chill dough balls 20 mins before baking

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Recipe Instructions

1. Preheat oven to 375°F (190°C).
   I use my old metal baking trays—no parchment. They brown the bottoms beautifully.
2. Mix dry ingredients.
   Stir flour, baking soda, and baking powder together in a small bowl.
3. Cream butter and sugar.
   Beat for a full 3 minutes until pale and fluffy. Scrape the bowl halfway through. It should look lighter in colour—not greasy.
4. Add egg and vanilla.
   Mix just until combined.
5. Add dry ingredients gradually.
   The dough will look slightly soft but not sticky like glue. If it’s crumbly, you likely added too much flour.
6. Roll into walnut-sized balls.
   Place 2 inches apart. They will spread.
7. Optional: Roll in granulated sugar for sparkly tops.
8. Bake 8–10 minutes.
   Edges just turning golden. Centres will look pale. The second time I tested these, I trusted the pale centre—and that’s when they turned perfect.
9. Cool 2 minutes on tray.
   Then move to a rack. They firm up as they cool.

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My Tips for You

• I rotate the tray halfway through because my oven runs hot on the right side.
• If baking multiple trays, let the baking sheet cool between batches—or the dough spreads too quickly.
• For bakery-style looks, press the tops gently with a glass before baking.
• If adding candies, press them in immediately after baking—not before.

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Storing and Serving

• Room Temp: Airtight container, 4–5 days.
• Fridge: Up to 1 week (though they firm up slightly).
• Freezing Baked Cookies: Freeze flat first, then store up to 2 months.
• Freezing Dough: Roll into balls, freeze, and bake straight from frozen—add 1–2 minutes.

I love these with a strong cup of tea or sandwiched with vanilla buttercream for children’s parties.

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FAQ’s

Why didn’t my sugar cookies flatten?
Your butter was likely too cold, or you added too much flour. Slightly softened butter is crucial.

Can I make these without butter?
I’ve tested with baking margarine—it works, but the flavour isn’t as rich and they spread more.

Can I bake these in an air fryer?
Yes, but lower to 350°F and check at 6–7 minutes. They brown faster.

Do I need to chill the dough?
No—but chilling gives thicker, chewier cookies.

How do I keep sugar cookies soft for days?
Slight underbaking + airtight container. You can also add a slice of bread to the container—it keeps them soft.

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Other Recipes You May Like:

• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Oat and Raisin Cookies Recipe
• Mary Berry Air Fryer Oat Cookies Recipe

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