Name: Classic Sugar Cookies - Easy & Delicious Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: Approx. 3 dozen cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1/4 cup (50 g.) packed light brown sugar; 3/4 teaspoon kosher salt; 1 and 3/4 cups (350 g.) granulated sugar, divided; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 2 teaspoons pure vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2 and 3/4 cups (330 g.) all-purpose flour, divided

Sugar Cookies are more than just a sweet treat; they’re a gateway to cherished memories and festive traditions. Who doesn’t get a thrill from the comforting aroma of freshly baked sugar cookies wafting through the kitchen? This simple yet utterly delightful cookie holds a special place in our hearts for so many reasons. It’s the quintessential cookie for decorating, transforming into edible works of art for holidays, birthdays, or just because. The beauty of these sugar cookies lies in their perfect balance – a delicate sweetness that isn’t overpowering, a satisfying crispness with a tender crum extractb, and a canvas ready for your creative flair. Whether you’re a seasoned baker or just starting out, mastering the art of the perfect sugar cookie is an incredibly rewarding experience, bringin extractg joy to both the maker and the eater. Let’s dive into creating a batch that will have everyone asking for seconds (and thirds!).

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature
1/4 cup (50 g.) packed light brown sugar
3/4 teaspoon kosher salt
1 and 3/4 cups (350 g.) granulated sugar, divided
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 baking soda
2 and 3/4 cups (330 g.) all-purpose flour, divided

Mixing the Dough

In a large mixing bowl, cream together the softened unsalted butter and the packed light brown sugar until the mixture is light and fluffy. This process incorporates air into the butter and sugar, which is crucial for creating tender cookies. I like to use a stand mixer with the paddle attachment for this, but you can absolutely achieve this with a hand mixer or even by hand with a sturdy whisk and some elbow grease. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. This usually takes about 2-3 minutes on medium speed.
Next, gradually add 1 and 1/4 cups (250 g.) of the granulated sugar to the creamed butter and brown sugar mixture. Continue to beat until the mixture is very light and fluffy, almost pnon-alcoholic ale in color. This is another important step for texture. The creaming process coats the sugar crystals, preventing them from becoming large and creating a coarser cookie. Once this is well combined, it’s time to add the wet ingredients.
Beat in the room temperature large egg, the room temperature egg yolk, and the pure vanilla extract. Make sure to beat well after each addition, ensuring each ingredient is fully incorporated before moving on to the next. The egg yolk adds richness and helps to bind the dough, while the vanilla extract provides that classic sweet flavor we all love in sugar cookies. Your mixture might look a little curdled at this stage, which is perfectly normal.
In a separate medium bowl, whisk together the kosher salt, baking powder, and baking soda. Then, add 2 and 1/2 cups (300 g.) of the all-purpose flour to this dry mixture and whisk gently to combine. It’s important to combine your dry ingredients separately to ensure the leavening agents (baking powder and baking soda) and salt are evenly distributed throughout the flour, which will lead to consistent cookies.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough at this stage, as overmixing can develop the gluten in the flour too much, resulting in tough cookies. You want to mix until there are no visible streaks of flour remaining. The dough will be soft and slightly sticky.

Chilling and Shaping

Turn the dough out onto a lightly floured surface. Gently bring the dough together, then divide it in half. Shape each half into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm. This chilling period is essential. It allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during baking. It also helps to meld the flavors. You can also make the dough a day or two in advance and keep it chilled.
When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Take one disc of chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. For perfectly even cookies, I recommend using rolling pin guides or ensuring your work surface is very clean.
Using your favorite cookie cutters, cut out shapes from the rolled dough. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between them. You can re-roll the scraps once, but be careful not to overwork the dough.
Gather the remaining dough scraps, gently re-roll them (again, avoid overworking), and cut out more shapes until all the dough is used. Place the baking sheets with the shaped cookies into the preheated oven.
Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are just set. The exact baking time will depend on the size and thickness of your cookies. It’s better to slightly underbake them than to overbake, as they will continue to cook slightly on the hot baking sheet after removal from the oven.

Finishing Touches

Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up enough to be moved without breaking.
Once completely cool, you can decorate these classic sugar cookies as you wish. A simple dusting of powdered sugar, a light glaze made with powdered sugar and a splash of milk, or full-on royal icing for elaborate designs – the possibilities are endless! This recipe provides a wonderful, sturdy base for all your decorating dreams.

Conclusion:

You’ve now mastered the art of creating the perfect batch of Sugar Cookies! This recipe is wonderfully straightforward, yielding classic, buttery cookies that are ideal for any occasion. Whether you’re a seasoned baker or just starting out, the simple steps outlined will guide you to delightful results every time. These Sugar Cookies are incredibly versatile. Serve them plain with a cup of tea or coffee, or get creative with your decorations! They are the ultimate canvas for frosting, sprinkles, edible glitter, or even being turned into sandwich cookies with your favorite jam or buttercream. Don’t hesitate to experiment with flavor extracts beyond vanilla – almond, lemon, or even a hint of orange zest can add a delightful twist.

We encourage you to make these Sugar Cookies a regular part of your baking repertoire. They bring joy to holidays, birthdays, or simply a Tuesday afternoon. So preheat your ovens, gather your loved ones, and let the sweet aroma of freshly baked Sugar Cookies fill your home!

Frequently Asked Questions:

Why are my Sugar Cookies spreading too much?

Over-creaming your butter and sugar can incorporate too much air, leading to excessive spreading. Also, ensure your butter is softened, not melted. Chilling the dough for at least 30 minutes before baking can significantly help prevent spreading.

How can I make my Sugar Cookies softer or crisper?

For softer Sugar Cookies, slightly underbake them and ensure you don’t over-mix the dough. For crisper cookies, bake them for a minute or two longer, and ensure they are completely cooled on a wire rack.