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Sugar Cookies made in the shape of hearts that are half dipped in chocolate. They have red, white and pink heart sprinkles on them and are sitting on a table with a glass of milk.

Easy Sugar Cookies

These Easy Sugar Cookies are ones that will become your go-to sugar cookie recipe. They are delicious on their own but even sweeter dipped in chocolate!
Course Dessert
Cuisine American
Keyword easy sugar cookies, holiday cookies, sugar cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill dough 3 hours
Servings 18 cookies
Calories 259kcal
Author Jeannie Z


  • cookie cutters
  • rolling pin


  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 1 ½ cups granulated sugar
  • ¼ teaspoon salt
  • 1 egg room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 4 ounce box Baker’s semi–sweet chocolate
  • Sprinkles


  • Cream butter and sugar until light and fluffy.
    1 cup unsalted butter, 1 ½ cups granulated sugar
  • Add in the salt, egg, and vanilla.
    ¼ teaspoon salt, 1 egg, 2 teaspoons vanilla extract
  • Slowly add in the flour.
    2 ½ cups all-purpose flour
  • Form dough into three balls. Place in a bowl, cover, and chill dough for at least three hours.
  • Once the dough has chilled, preheat your oven to 375°F.
  • Cover baking sheet with parchment paper or silicone mat.
  • Lightly flour your surface for cutting out the cookies.
  • Take out the dough balls and let them warm up a little while your oven is preheating if the dough is very hard. Roll out the dough to about ¼” thickness. Cut out cookies with your cookie cutter and place them onto your prepared baking sheet. Leave about an inch in between each cookie.
  • Bake for 8 - 10 minutes.
  • Let cookies cool completely.

To Decorate the Cookies:

  • Break up the Baker’s chocolate into pieces and place into a microwave-safe bowl. Heat for 30 seconds and then stir. Heat for an additional 30 seconds and stir. If needed, heat at 10 second increments more as needed, stirring after each one, until chocolate is completely melted. Let it cool slightly.
    4 ounce box Baker’s semi–sweet chocolate
  • Dip one side of the cookies into the chocolate. Place the cookies on your covered surface and add the sprinkles. Let them sit until the chocolate sets.


  • How many cookies you get from this recipe depends on the size of your cookie cutter. I used a heart cookie cutter that was about 3″ and made 18 cookies.
  • Make sure your butter is softened before starting to make the dough. Using softened butter helps the butter mix in easier with the other ingredients. 
  • Chill the dough so that it will stick less to the counter and rolling pin while making them. Chilling the dough also gives the cookies nice clean-cut edges.
  • Make sure you generously flour your working area before rolling out the dough. Also, sprinkle flour over your rolling pin so that the dough will not stick to it.
  • If the dough is sticking to your working surface, use a thin pie server or spatula to lift up the cookies from your working area. Make sure you sprinkle some flour on the pie server or spatula to prevent sticking.
Adapted from M&M


Serving: 1cookie | Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 38mg | Potassium: 62mg | Fiber: 1g | Sugar: 19g | Vitamin A: 332IU | Calcium: 11mg | Iron: 1mg