1-First Step: Soften the Dough Remove the 16.5-ounce roll of Pillsbury sugar cookie dough from the fridge. Let it sit at room temperature for 15 minutes. Soft dough rolls easily into balls, preventing cracks for perfect soft sugar cookies. For vegan adaptations, confirm your dough choice here.

2-Second Step: Prepare Rolling Sugar Pour 1/2 cup granulated sugar into a shallow bowl. Add 1 teaspoon vanilla extract to the dough if desired; knead it in gently. This step infuses flavor throughout, mimicking old fashioned sugar cookies recipe pillsbury fans love. Gluten-free? Use fine GF sugar.

3-Third Step: Shape the Cookies Pinch off 1-tablespoon portions of dough. Roll each into 1-inch balls between your palms. Drop into the sugar bowl and coat completely. Place balls 2 inches apart on the prepared baking sheet. Thumbprint lovers, press centers now for fillings later.

4-Fourth Step: Bake to Perfection Slide sheets into the preheated oven. Bake for 11 to 13 minutes, until edges turn light golden brown. Centers stay soft do not overbake for chewy texture. Rotate sheets halfway for even browning. Cool on sheet 2 minutes before transferring to a wire rack.

5-Fifth Step: Add Finishing Touches While warm, sprinkle extra sugar if desired. For variations, dip half in melted chocolate post-cooling. Let cool fully 30 minutes for best snap. Serve plain or with [lemon oatmeal cookies](https://recipesisabella.com/lemon-oatmeal-cookies/) inspired glaze.