Hello there, sweet tooths and baking enthusiasts! Today, we’re diving into the world of sugar cookies, a classic that never fails to delight. Whether you’re a seasoned baker or a newbie, this recipe is your ticket to buttery, sugary bliss.
Why This Recipe Works
- Perfect balance of sweetness and texture, thanks to the precise ratio of butter to sugar.
- Easy to customize with colors and flavors, making it versatile for any occasion.
- Simple ingredients that you likely already have in your pantry.
- No chilling required, so you can go from mixing bowl to oven in no time.
- Yields cookies that are soft in the center with just the right amount of crisp on the edges.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie cutters (optional)
Instructions
Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking. This little step saves you from the heartbreak of cookies that won’t let go.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking soda, and baking powder. This ensures your cookies rise evenly and have that perfect texture. No one likes a flat cookie, unless it’s supposed to be that way.
Cream Butter and Sugar
Using an electric mixer, beat the butter and sugar together until light and fluffy. This should take about 3 minutes. The fluffier it gets, the more air you incorporate, leading to lighter cookies.
Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The vanilla adds that classic sugar cookie flavor we all love. Feel free to experiment with other extracts for a twist.
Combine and Bake
Gradually mix in the dry ingredients until just combined. Roll the dough into balls or use cookie cutters for shapes. Bake for 8 to 10 minutes, until the edges are just golden. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.
Tips and Tricks
For cookies that are uniformly shaped, use a cookie scoop. If you’re adding sprinkles or decorations, do so right after baking while the cookies are still soft. To keep cookies soft, store them in an airtight container with a slice of bread. The cookies will absorb the moisture from the bread. For a glossy finish, brush the cookies with a simple syrup before baking.
Recipe Variations
- Add lemon or almond extract for a different flavor profile.
- Mix in sprinkles or colored sugar for festive cookies.
- Dip half of the baked cookie in melted chocolate for an extra treat.
- Use brown sugar instead of white for a deeper flavor.
- Add a pinch of cinnamon or nutmeg for a spicy twist.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days. Just let it come to room temperature before baking for best results.
Why did my cookies spread too much?
This usually happens if the butter is too soft or the dough is too warm. Make sure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking.
Can I freeze the baked cookies?
Absolutely! Once cooled, place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature when ready to enjoy.
Summary
This sugar cookie recipe is a foolproof way to create delicious, customizable treats that are perfect for any occasion. With simple ingredients and easy steps, you’ll have a batch of cookies ready in no time.