LA Sugar Cookies
Equipment
- 2 large mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 2 Baking sheet
- 2 silicone baking mat or sheets of parchment paper
- 1 wire cooling rack
- 1 Cookie scoop 1.5 tablespoon
- 1 Rolling Pin optional, for cut-outs
- 2 round cookie cutter optional, for cut-outs
Ingredients
- 2 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar plus extra for rolling
- 1/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional
- 2 tablespoon whole milk room temperature
- 1 tablespoon lemon zest optional
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
- Cream the softened butter, granulated sugar, and brown sugar in a mixer on medium speed until light and fluffy, 2 to 3 minutes.
- Beat in the egg, vanilla extract, and almond extract until fully combined, then mix in the milk and lemon zest if using.
- Add the dry ingredients to the wet in two additions, mixing on low just until a soft dough forms and no dry streaks remain.
- Divide the dough in half, flatten into discs, wrap tightly, and chill for 1 hour until firm but pliable.
- Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
- For drop cookies, scoop 1.5-tablespoon portions, roll into balls, and toss lightly in granulated sugar.
- Arrange dough balls 2 inches apart on prepared sheets and gently press tops to slightly flatten.
- For cut-outs, roll chilled dough to 1/4-inch thickness on a lightly floured surface, cut shapes, and sprinkle with sugar.
- Bake one sheet at a time for 8 to 10 minutes until edges are set and centers look pale and slightly puffed.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
Chilling keeps the cookies thick with soft centers and prevents excessive spread, so don’t skip it. For chewier cookies, pull them when centers still look a touch underdone; they finish on the sheet. If you’re baking multiple batches, let trays cool between rounds to avoid over-spreading. Swap almond extract with extra vanilla if nut-sensitive, or add citrus zest for a bright LA twist. For crisp edges, bake toward the longer end of the time; for soft cookies, the shorter end. Store airtight at room temperature up to 4 days or freeze dough balls for 2 months and bake from frozen, adding 1 to 2 minutes.
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