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–+ servings
classic buttery sweet cookies

Homemade Sugar Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Electric mixer or whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rubber spatula
  • 1 Rolling Pin
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 3 Cookie cutter
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon milk as needed
  • 1/4 cup granulated sugar for rolling, optional

Instructions
 

  • In a mixing bowl, whisk together flour, baking powder, and salt and set aside.
  • In another bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  • Beat in the egg, vanilla extract, and almond extract until combined.
  • Add the dry ingredients to the wet in two additions, mixing on low just until a soft dough forms.
  • If dough seems dry or crumbly, mix in milk 1 tablespoon at a time until it comes together smoothly.
  • Divide dough in half, flatten into disks, wrap, and chill for 30 minutes.
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • On a lightly floured surface, roll one dough disk to 1/4 inch thickness.
  • Cut shapes with cookie cutters, re-rolling scraps as needed.
  • Place cookies 2 inches apart on prepared sheets and optionally sprinkle tops with granulated sugar.
  • Bake for 8–10 minutes until edges are set and just barely golden.
  • Let cookies cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.
  • Repeat rolling, cutting, and baking with remaining dough.

Notes

Chilling prevents spreading and yields cleaner edges, so don’t skip it; if your kitchen is warm, chill cut shapes on the tray for 10 minutes before baking. For softer cookies, pull them when the centers look pale and slightly underdone, as they finish setting on the pan. Use room-temperature butter for proper creaming, and measure flour by fluffing, spooning, and leveling to avoid dense cookies. To flavor variations, swap almond extract for lemon or add citrus zest, and for decorating, let cookies cool completely before icing. Store in an airtight container for up to 5 days or freeze baked cookies and dough for up to 2 months.
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