Classic Sugar Cookies
Bake perfect Classic Sugar Cookies every time! This simple recipe is ideal for holidays, decorating, and family fun. Get expert tips for soft, delicious cookies.
Ingredients
- 1 cup 2 sticks unsalted butter, cold
- 1 cup granulated sugar
- 1 large egg
- 1 tps vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tps salt
Instructions
Cream Butter and Sugar:
- In a large bowl, cream together the cold butter and granulated sugar until light and fluffy using an electric mixer.
Add Egg and Vanilla:
- Beat in the egg and vanilla extract until just combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Chill Dough:
- Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably 2-3 hours.
Roll and Cut Dough:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
Bake Cookies:
- Place cookie shapes on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown. Do not overbake.
Cool and Decorate:
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate as desired with frosting and sprinkles.
Notes
- Butter is Best, Buttery Cold That Is: I cannot stress enough how important cold butter is for this recipe. Seriously, straight from the fridge. If your butter gets too soft while you are creaming it with sugar, pop the bowl in the fridge for 5-10 minutes to firm it up again before proceeding. This coldness is what helps prevent spread and keeps those cookie shapes crisp and defined.
- Dough Too Sticky? Flour Power (But Just a Little): If you find your dough is too sticky to roll out even after chilling, don't panic! Lightly dust your work surface and rolling pin with a tiny bit more flour. However, be careful not to add too much extra flour, as this can make your cookies dry. A little goes a long way.
- Baking Sheet Cool Down Trick: For really consistent baking, especially if you are baking multiple batches, make sure your baking sheets are cool before placing the cookie dough on them. Baking sheets that are still warm from the previous batch can cause the butter in your cookie dough to melt too quickly, leading to spreading. I like to use a couple of baking sheets and rotate them, letting one cool completely while the other is in the oven.
- Vanilla Variety - Experiment a Little! While vanilla extract is classic, don't be afraid to experiment with other extracts! Almond extract adds a lovely nutty note, lemon extract brings a bright citrusy flavor, and even a touch of peppermint extract can be fantastic, especially around the holidays. Just use them in the same quantity as the vanilla extract in the recipe.
- Make Ahead Magic - Dough Freezing for Future Fun: This sugar cookie dough freezes exceptionally well. I often make a double batch, bake half, and freeze the rest of the dough for future baking emergencies (or planned cookie decorating parties!). Just thaw it in the refrigerator overnight and it's ready to roll.
- Decorating Pro-Tip: Outline First, Then Fill: When decorating with royal icing, a neat trick is to outline the cookie shape first and let that outline dry slightly (about 10-15 minutes). Then, you can flood the inside of the outline with thinner icing. This creates a beautiful, professional-looking edge to your decorated cookies and prevents the icing from running off the sides.
- Cookie Crispness Control: If you prefer a crisper sugar cookie, you can bake them for a minute or two longer, watching carefully to ensure they don't burn. For softer cookies, slightly underbake them – they should still be pale and just set in the center when you take them out. They will firm up as they cool.
- Salted Butter Option (With a Slight Adjustment): If salted butter is all you have on hand, you can use it! Just reduce the amount of added salt in the recipe to 1/4 teaspoon instead of 1/2 teaspoon, to account for the salt already in the butter.