Classic Buttery Sugar Cookies (Print)
Buttery, crisp-edged cookies with soft centers—perfect for decorating or enjoying as a sweet treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For Rolling (Optional)
08 - 1/4 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 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 light and fluffy, about 2-3 minutes.
04 - Add the egg and vanilla extract to the butter mixture; beat until fully incorporated.
05 - Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Optionally roll each ball in extra granulated sugar for a sparkling finish.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly with the bottom of a glass or the palm of your hand.
08 - Bake for 8-10 minutes, until the edges are just golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The edges go crisp while the centers stay pillowy, and that contrast is genuinely hard to stop eating.
- They come together in thirty minutes start to finish, which means you can decide you want cookies and be eating them before you reconsider.
- The dough is forgiving enough for beginners but rewarding enough to become your signature.
02 -
- Pulling the cookies at eight minutes when the centers look underdone gives you that melt-in-your-mouth texture once they cool.
- Butter that is too warm or melted will cause the dough to spread into flat wafers, so aim for cool room temperature.
03 -
- Chill the shaped dough balls on the sheet for ten minutes before baking if your kitchen is warm, it prevents excessive spreading.
- Measure the flour by spooning into the cup and leveling with a knife, packing it in is the number one cause of dry, crumbly cookies.