Classic Butter Sugar Cookies (Printable View)

Buttery, soft-centered cookies with crisp edges—ideal for decorating or enjoying plain.

# What You Need:

→ Dry Ingredients

01 - 2¾ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1½ cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ For Rolling (Optional)

08 - ¼ 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, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
06 - Scoop tablespoon-sized portions of dough and roll into even 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 ball slightly using the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes until the edges are just turning golden. Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • The dough comes together in one bowl with zero fuss, making this your go to when a baking craving hits at 9 p.m.
  • Those sparkly, slightly crackly tops make them look bakery worthy even though they took you twenty minutes of actual work.
02 -
  • Overmixing the dough after adding flour is the number one reason sugar cookies turn tough, so mix gently and stop early.
  • The cookies will continue to firm up on the hot baking sheet for two minutes after you pull them from the oven, so slightly underbaking is your friend.
03 -
  • If your butter gets too warm while creaming, pop the whole bowl in the fridge for ten minutes before shaping the dough and your cookies will hold their shape better.
  • Rotate your baking sheets halfway through the bake time because most ovens have hot spots that cause uneven browning.

Go Back