Description
This Best Sugar Cookie Recipe yields soft, tender cookies with a delicate sweetness and a slight crisp edge. Perfectly balanced with vanilla and a hint of salt, these classic sugar cookies are ideal for any occasion and can be glazed for an extra touch of flavor.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 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, plus extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line several baking sheets with parchment paper to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, combine the sifted flour, baking powder, and fine sea salt. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and 1 1/2 cups granulated sugar on high speed until the mixture is light and fluffy, about 3 to 5 minutes. This step is crucial for texture.
- Add Eggs and Vanilla: Reduce mixer speed to low and add the eggs and vanilla extract gradually. Scrape down the bowl to ensure even mixing.
- Incorporate Dry Ingredients: Slowly add the flour mixture into the wet ingredients while the mixer is running on low. Scrape the bowl again and mix for an additional 30 seconds until fully combined.
- Shape and Roll Cookie Dough: Pour some extra granulated sugar into a bowl. Using a scoop, form 1-inch balls of dough, being careful not to overwork the dough as it is soft and delicate. Roll each ball in the sugar to coat completely.
- Arrange and Flatten: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a drinking glass to gently press each ball down until it is about 1/3 to 1/2 inch thick.
- Bake Cookies: Bake each sheet for 11 minutes, or until the edges are lightly golden and the centers are just set.
- Cool Completely: Allow the cookies to cool on the baking sheets before transferring or serving to ensure they set properly.
Notes
- For a boozy twist, prepare a Bourbon Glaze by whisking 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon together. Then whisk in 1 cup powdered sugar until smooth. Dip the cooled cookies into the glaze and let dry on parchment paper.
- Do not over-handle the dough to keep the cookies tender.
- Ensure butter is fully softened to cream properly with sugar for the best texture.
- Use parchment paper for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
