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Sugar Cookies Recipe

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4.2 from 11 reviews

Classic sugar cookies with a tender, buttery texture and a lightly crisp edge, coated in granulated sugar for a sweet, delightful crunch. Perfect for holiday baking or anytime you crave a simple, satisfying treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 55 minutes
  • Yield: 32 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Butter Mixture

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup (50 g) packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups (250 g) granulated sugar, divided

Wet Ingredients

  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 3/4 cups (330 g) all-purpose flour, divided
  • 1/2 cup granulated sugar (for rolling)

Instructions

  1. Preheat and Prepare Batter: Arrange a rack in the center of the oven and preheat to 350°F. In a large bowl, beat the unsalted butter, brown sugar, kosher salt, and 1 1/4 cups granulated sugar together on medium-high speed using a handheld or stand mixer with paddle attachment until light and creamy, about 1 to 2 minutes. Add the egg, egg yolk, and vanilla extract and beat until just combined, scraping the bowl as needed. Mix in the baking powder and baking soda until incorporated.
  2. Add Flour: Lower the mixer speed to low and add half of the all-purpose flour. Beat until only a few streaks remain, then add the remaining flour and mix until just combined. Be careful not to overmix the dough.
  3. Form and Chill Dough Balls: Pour 1/2 cup granulated sugar into a small shallow bowl. Using a 1-ounce cookie scoop or two spoons, scoop dough into balls about 2 tablespoons (1 ounce) each. Roll half of the dough balls in the granulated sugar and place them on two parchment-lined baking sheets, spaced at least 2 inches apart. Refrigerate the remaining unsugared dough balls until ready to bake. Optionally, you may refrigerate all dough balls in an airtight container for 1 to 2 hours before rolling in sugar to enhance flavor.
  4. Bake Cookies: Bake the sugar-coated cookies at 350°F, rotating the baking sheets top to bottom after 7 minutes, for a total baking time of 10 to 14 minutes, or until they are just tinged with golden brown around the edges.
  5. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat the baking and cooling process with the remaining unsugared dough and reserved granulated sugar.
  6. Storage and Make Ahead: Cookies can be made up to 3 days ahead. Store them in an airtight container at room temperature to maintain freshness and texture.

Notes

  • Refrigerating the dough balls for 1 to 2 hours before baking enhances flavor and texture.
  • Be sure not to overmix the flour into the batter to keep the cookies tender.
  • For extra flavor variation, try adding a pinch of cinnamon or lemon zest to the dough.
  • Use parchment paper to prevent sticking and ensure even baking.
  • Rotate baking sheets halfway through baking to promote even browning.

Find it online: https://allcookedup.com/sugar-cookies-recipe/