Description
This Best Sugar Cookie Recipe delivers tender, buttery cookies with a perfect balance of sweetness and vanilla flavor. Crispy on the edges and soft in the center, these classic sugar cookies are ideal for any occasion, easily rolled in sugar for a sparkling finish. Simple to make and bake, they’re a timeless treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the sifted all-purpose flour, baking powder, and fine sea salt. Set aside for later use.
- Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened unsalted butter and granulated sugar together on high speed for 3 to 5 minutes until the mixture is light and fluffy. Don’t rush this step as it’s crucial for texture.
- Add Eggs and Vanilla: Reduce the mixer speed to low and slowly add the eggs and pure vanilla extract. Scrape down the bowl to ensure even mixing.
- Incorporate Dry Ingredients: With the mixer still on low, gradually add the flour mixture to the wet ingredients. Scrape the bowl again and beat for an additional 30 seconds until just combined.
- Shape Cookies: Pour some extra granulated sugar into a small bowl for rolling. Scoop out the dough and roll it into 1-inch balls gently, being careful not to over-handle the dough to keep it tender. Roll each ball in the sugar to coat.
- Prepare for Baking: Place the sugar-coated dough balls onto the prepared cookie sheets spaced about 2 inches apart. Use the bottom of a drinking glass to gently press each cookie into a disk about 1/3 to 1/2 inch thick.
- Bake Cookies: Bake the cookies in the preheated oven for 11 minutes or until the edges are slightly golden and the centers are just barely set. Avoid overbaking for a soft center.
- Cool: Allow the cookies to cool completely on the baking sheets before removing to prevent breaking and to set the texture.
Notes
- Bourbon Glaze: For an elevated sweetness, whisk together 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon. Add 1 cup powdered sugar gradually until smooth. Dip the face of each cooled cookie into the glaze, let excess drip off, then place on parchment paper to dry.
- Ensure the butter is softened, not melted, for the best creaming results and cookie texture.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Do not overwork the dough when rolling to keep cookies tender and delicate.
- Spacing the cookies about 2 inches apart allows them to spread properly without merging.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
