Classic Butter Sugar Cookies (Print)
Classic buttery cookies with crisp edges and soft centers, perfect for decorating or enjoying plain.
# Ingredient list:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For Rolling (Optional)
08 - 1/4 cup granulated sugar
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Avoid overmixing to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into even balls. For a sparkly crystal finish, roll each ball in additional granulated sugar.
07 - Place dough balls 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes, until the edges are just turning golden. Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Tips:
01 -
- The edges go crisp while the centers stay pillowy soft, which is honestly the hardest balance to nail in a sugar cookie.
- You probably have every single ingredient in your kitchen right now, no special grocery run needed.
- The dough comes together in one bowl and bakes in ten minutes, making it weeknight friendly.
02 -
- Overmixing the dough after adding flour creates tough, chewy cookies instead of tender ones, so stop mixing the second everything comes together.
- If your butter was too warm, the cookies will spread into flat discs, so chill the shaped dough for fifteen minutes if your kitchen runs hot.
03 -
- Rotate your baking sheets halfway through for even browning, because most ovens have hot spots you never notice until one side is darker than the other.
- The secret to that perfect soft center is pulling them out when the edges look set but the middle still looks slightly underdone, because carryover heat finishes the job.