Classic Buttery Sugar Cookies (Printer-friendly)
Buttery sugar cookies with crisp edges and a soft, melt-in-your-mouth center. Ready in just 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For Rolling (Optional)
08 - 1/4 cup granulated sugar
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture until just incorporated. Do not overmix to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Optionally roll each ball in extra sugar for a sparkly finish.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly with the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes, until the edges are just golden. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The edges go golden and slightly crunchy while the middle stays pillowy and tender every single time.
- You probably have every ingredient sitting in your kitchen right now, no specialty shopping required.
02 -
- If you pull them from the oven when the centers still look slightly underdone, they will finish setting on the hot pan and stay soft.
- Overmixing the dough after adding flour is the number one reason sugar cookies turn out tough and bready instead of melt in your mouth tender.
03 -
- Chill the dough for thirty minutes if your kitchen is warm or the butter feels too soft because colder dough spreads less and holds its shape better.
- Rotate your baking sheets halfway through the bake time since most ovens have hot spots that cause uneven browning.