Description
These classic sugar cookies are soft, tender, and perfectly sweet, making them the best treat for any occasion. They’re easy to prepare with a simple dough that is rolled in sugar before baking to create a delightful, slightly crisp exterior and a chewy center.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, very softened
- 1 cup (200 g) granulated white sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
For Rolling
- 1/4 cup (50 g) granulated white sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the very softened butter and 1 cup sugar together for 1-2 minutes until the mixture becomes light and fluffy, which adds air for a tender texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes, which enriches the flavor and helps with the cookie structure.
- Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
- Shape the Dough: Use a 2-tablespoon cookie scoop to portion the dough and roll each portion into a ball. Roll each dough ball in the 1/4 cup granulated sugar to give the cookies a sweet, slightly crunchy coating.
- Arrange and Flatten: Place the sugar-coated dough balls on the prepared baking sheets at least 2 inches apart to allow for spreading. Slightly flatten each ball and shape into circles as best as possible for even baking and uniform shape.
- Bake the Cookies: Bake 6-8 cookies at a time for 9-10 minutes until the edges are set and slightly golden. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Enjoy your perfect sugar cookies!
Notes
- Ensure the butter is very softened at room temperature for easy creaming with sugar.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Flattening the dough balls slightly before baking helps achieve a classic sugar cookie shape.
- For chewier cookies, bake for the lower end of the time range; for crisper cookies, bake a little longer.
- Store cookies in an airtight container to maintain freshness for up to a week.
