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–+ servings
classic buttery sweet rounds

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
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Cooling rack
  • 1 Rolling Pin optional
  • 2 Cookie scoop or tablespoon

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream the softened butter and 1 cup sugar with an electric mixer until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla extract until fully combined.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet in two additions, mixing on low until almost combined.
  • Add the milk and mix just until a soft dough forms without overmixing.
  • Chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Scoop 1 to 1.5 tablespoon portions of dough, roll into balls, and optionally coat in the 1/4 cup sugar.
  • Place dough balls 2 inches apart on prepared sheets and gently flatten to about 1/2 inch thick for even baking.
  • Bake for 9 to 11 minutes until the edges are set and just lightly golden while centers look pale.
  • Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling helps prevent spreading and yields thicker cookies; for chewier cookies, pull them from the oven when the centers still look slightly underdone, as they will finish setting on the sheet. If rolling and cutting shapes, increase flour by 2 tablespoons and chill 1 hour before rolling to 1/4-inch thickness with minimal additional flour. For flavored variations, swap 1 teaspoon vanilla with 1 teaspoon almond extract or add citrus zest; for festive sparkle, use sanding sugar. Store airtight at room temperature up to 5 days or freeze dough balls up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time.
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