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Classic Sugar Cookies

These sugar cookies are buttery, crisp treats made with simple ingredients like butter, sugar, flour, and eggs. The key to their perfect texture and flavor lies in chilling the dough for a couple of hours, which results in cookies that are tender yet hold their shape with a delicate snap. Once baked, they boast a golden edge and a melt-in-your-mouth crumbly texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 98
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • a pinch salt

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. In a large mixing bowl, combine softened butter and granulated sugar. Use an electric mixer on medium speed to beat until the mixture is light, fluffy, and pale in color, about 3-4 minutes. You’ll notice it becomes airy and slightly increased in volume.
  2. Add the room temperature egg and vanilla extract to the creamed mixture. Mix on low speed until the ingredients are fully incorporated, and the mixture is smooth. The aroma of vanilla should become fragrant as you mix.
  3. In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. This ensures even distribution of leavening and salt throughout the dough.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Mix just until the dough starts to come together and is evenly combined—be careful not to overmix, as this can make the cookies tough.
  5. Divide the dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. This resting period allows the flavors to meld and the dough to firm up, making it easier to roll out.
  6. Remove one dough disk from the fridge and place it on a lightly floured surface. Use a rolling pin to roll out the dough to about ¼ inch thickness, keeping it even. This helps ensure uniform baking and a crisp texture.
  7. Use cookie cutters to cut out shapes from the rolled dough. Gently transfer each shape to a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for slight spreading.
  8. Bake the cookies in a preheated oven at 350°F (180°C) for 8-10 minutes, or until the edges are just golden and the cookies feel firm around the edges. The smell of butter and vanilla will fill your kitchen as they bake.
  9. Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. Then, transfer them carefully to a wire rack to cool completely. They will become crisp and crumbly as they cool down.
  10. Enjoy your cookies plain or decorate with icing and sprinkles once cooled. Store in an airtight container at room temperature for up to a week for the best freshness and crispness. These cookies are perfect for sharing or savoring with a glass of milk or tea.

Notes

For extra flavor, consider adding a touch of lemon zest or cinnamon to the dry ingredients. Chilling the dough overnight enhances flavor and texture. Be careful not to overbake to maintain that perfect crisp edge.