Name: Classic Sugar Cookies-Easy & Delicious Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 36
Ingredients: 2 ¾ cups all-purpose flour, plus more for dusting; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened to room temperature; 1 ¼ cups granulated sugar, plus ½ cup granulated sugar for rolling the cookie dough; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 3 teaspoons pure vanilla extract

Sugar Cookies are more than just a sweet treat; they’re a nostalgic embrace, a blank canvas for creativity, and the undisputed cbeef hampion of holiday baking for so many of us. Who can resist the simple, buttery goodness of a perfectly baked sugar cookie? Whether you’re decorating them with intricate icing for a festive occasion or enjoying them plain with a glass of milk, these delightful cookies hold a special place in our hearts and kitchens. What truly makes our Sugar Cookies recipe so beloved is its incredible versatility and foolproof nature. It delivers a tender crum extractb with just the right amount of chew, ensuring each bite is pure, unadulterated joy. Get ready to bake up batches that will be devoured in minutes!

Ingredients:

2 ¾ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
1 ¼ cups granulated sugar, plus ½ cup granulated sugar for rolling the cookie dough
1 large egg, at room temperature
1 large egg yolk, at room temperature
3 teaspoons pure vanilla extract

Preparing the Dough

The foundation of any great sugar cookie lies in a well-balanced dough. We’re going to start by combining our dry ingredients. In a medium-sized bowl, whisk together the 2 ¾ cups of all-purpose flour, the 1 teaspoon of baking soda, the 1 teaspoon of baking powder, and the ½ teaspoon of salt. Whisking these together ensures that the leavening agents and salt are evenly distributed throughout the flour, which will lead to consistent cookie rise and flavor. Set this dry mixture aside for a moment.

Now, in the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl if you’re using a hand mixer, cream together the 1 cup of softened unsalted butter and the 1 ¼ cups of granulated sugar. This is a crucial step for creating tender cookies. You’ll want to beat them together on medium speed until the mixture is light and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the butter and sugar, which contributes to the cookie’s texture. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly.

Next, we’ll add our wet ingredients. Beat in the room temperature egg, followed by the room temperature egg yolk, one at a time, until fully combined. Don’t worry if the mixture looks a little curdled at this stage; it’s perfectly normal. Finally, mix in the 3 teaspoons of pure vanilla extract. The vanilla extract is where much of the classic sugar cookie flavor comes from, so using a good quality pure extract will make a difference.

Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft and slightly sticky at this point.

Chilling and Rolling the Dough

Once the dough is combined, turn it out onto a lightly floured surface. Divide the dough into two equal portions. Shape each portion into a flat disc, about 1 inch thick. This will make it easier for the dough to chill evenly. Wrap each disc tightly in plastic wrap, ensuring there are no air pockets. Refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough is essential for several reasons. It solidifies the butter, making the dough easier to handle and preventing the cookies from spreading too much during baking. It also allows the flavors to meld together, creating a more complex taste.

When you are ready to bake, prepare your baking sheets. Line them with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup. Remove one disc of dough from the refrigerator at a time. If the dough is very hard, let it sit at room temperature for about 10-15 minutes to soften slightly, but be careful not to let it get too soft.

On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a good quality rolling pin and keep your surface and rolling pin lightly floured to prevent sticking. If the dough becomes too soft or sticky as you roll, pop it back into the refrigerator for a short period. For perfectly uniform cookies, it’s helpful to use a ruler. Roll out the dough evenly so that all your cookies bake at the same rate.

Now it’s time for the fun part – cutting out your shapes! Use your favorite cookie cutters to create your desired designs. As you cut out shapes, carefully gather the scraps, gently re-roll them once, and cut out more cookies. Try not to overwork the dough when re-rolling, as this can also lead to tougher cookies. Place the cut-out cookies onto the prepared baking sheets, leaving about 2 inches of space between them to allow for expansion during baking.

For an extra touch of sweetness and a lovely shimmering finish, place the remaining ½ cup of granulated sugar in a shallow dish. You can gently press the tops of your cut-out cookies into the sugar before placing them on the baking sheet. This adds a delightful crunch and a pretty sparkle. This step is entirely optional but highly recommended for classic sugar cookies.

Baking and Cooling

Preheat your oven to 375°F (190°C). This temperature is standard for many sugar cookie recipes and ensures a good balance of browning and gentle cooking.

Bake the cookies for 8-10 minutes, or until the edges are lightly golden brown and the centers appear set. The exact baking time will vary depending on the size and thickness of your cookies and your oven. Keep a close eye on them during the last few minutes of baking, as they can go from perfectly done to overbaked very quickly. The goal is a cookie that is slightly firm around the edges but still has a slight softness in the center.

Once baked, let the cookies cool on the baking sheets for 2-3 minutes. This allows them to firm up slightly before you attempt to move them. Then, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around the cookies, preventing the bottoms from becoming soggy and ensuring even cooling. Make sure the cookies are entirely cool before decorating, if you plan to do so. Decorating warm cookies will result in melted frosting and a messy outcome.

Conclusion:

And there you have it – a simple yet incredibly satisfying guide to making the most delightful Sugar Cookies! We’ve walked through each step, from creaming the butter and sugar to achieving that perfect golden-brown edge. The aroma that fills your kitchen as these bake is truly a reward in itself, and the taste of these classic Sugar Cookies is pure comfort. Whether you’re looking for a new go-to cookie for holidays, celebrations, or just a sweet afternoon treat, this recipe is sure to become a favorite.

I love serving these Sugar Cookies with a tall glass of cold milk, but they also pair wonderfully with a cup of tea or coffee. For variations, consider adding a pinch of cinnamon or a hint of almond extract to the dough for a different flavor profile. You can also get creative with your decorations! Sprinkles, edible glitter, or a simple glaze all add a festive touch. Don’t be afraid to experiment and make these Sugar Cookies your own. Happy baking!

Frequently Asked Questions:

Why are my Sugar Cookies spreading too much?

Several factors can contribute to excessive spreading. Ensure your butter isn’t too soft; it should be at room temperature but not melted. Chilling the dough before baking is also crucial. Overmixing the dough after adding the flour can also develop gluten too much, leading to spread. Finally, make sure your oven temperature is accurate; an oven that’s too hot can cause cookies to spread and burn before they set.

Can I make the Sugar Cookie dough ahead of time?

Absolutely! The dough for these Sugar Cookies can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Chilling the dough actually improves its flavor and texture, making it even easier to handle when you’re ready to bake. Just let it sit at room temperature for about 15-20 minutes before scooping or rolling.