Classic Sugar Cookie Recipe
This classic sugar cookie recipe draws inspiration from old-fashioned American bakeries, where simplicity meets satisfaction. These cookies are delicately crisp on the edges, tender in the center, and rich with vanilla and buttery aroma. Perfect for holiday baking, gift boxes, or an afternoon treat, they offer a blank canvas you can dress up with icing, sanding sugar, or enjoyed as-is in their golden perfection.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rolling Pin
- Baking sheets
- Parchment paper
- Cookie cutters (optional)
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar preferably fine cane sugar
- 1 teaspoon pure vanilla extract use a high-quality brand for best flavor
- 1 large egg room temperature
- 2 ¼ cups all-purpose flour sift before measuring
- ½ teaspoon baking powder aluminum-free preferred
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed for 2–3 minutes until light and fluffy. The texture should be pale and airy.
- Add in the vanilla extract and egg. Continue beating until fully incorporated, about 1 minute. Scrape down the sides of the bowl with a spatula as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients in batches. Mix just until the dough comes together and no streaks of flour remain—do not overmix.
- Turn the dough onto a clean surface and gently knead into a ball. Divide in half, flatten into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps the dough firm up for easier rolling.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes and transfer to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 9–11 minutes, or until the edges are just beginning to turn golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crisp cookies, roll the dough slightly thinner and bake 1–2 minutes longer.
- Add 1/2 teaspoon almond extract for a delightful nutty twist.
- Store baked cookies in an airtight container at room temperature for up to one week.
- The dough can be frozen for up to 3 months; just thaw overnight in the fridge before using.
Nutrition
Calories: 146kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 35mgPotassium: 18mgFiber: 0.3gSugar: 8gVitamin A: 248IUCalcium: 11mgIron: 1mg
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