Classic Butter Sugar Cookies (Print View)
Buttery sugar cookies with crisp edges and soft centers, perfect for decorating or enjoying plain.
# What You Need:
→ Dry Ingredients
01 - 2¾ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1½ cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For Rolling
08 - ¼ cup granulated sugar
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
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 the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix the dough.
06 - Scoop tablespoon-sized portions of dough and roll into even balls. For a sparkling crystallized finish, roll each ball in the extra granulated sugar.
07 - Place the 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 the cookies to rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Hints:
01 -
- The dough comes together in one bowl with zero fuss and no chilling required so you can go from craving to cookie in under an hour.
- They walk that perfect line between crunchy edge and tender center, making them ideal for snacking plain or dressing up with icing.
02 -
- Overmixing the dough after adding flour will make the cookies tough so stop mixing the moment the flour disappears.
- Ovens vary wildly so start checking at the eight minute mark because a minute too long changes these from soft to crunchy.
03 -
- Use a cookie scoop instead of a spoon so every cookie is the same size and bakes at the same rate.
- Freeze scooped dough balls on a tray then transfer to a bag so you can bake a few fresh cookies whenever the craving hits without making a whole batch.