Classic Sugar Cookies (Printer-friendly)

Soft, buttery cookies with crisp edges and a tender, melt-in-your-mouth center. Ready in just 30 minutes.

# What You 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 granulated sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
06 - Scoop tablespoon-sized portions of dough and roll into even balls. Optionally roll each ball in extra granulated sugar for a sparkling finish.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes until the edges are just turning golden. Allow cookies to 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 crisp while the centers stay pillow soft, that contrast is genuinely addictive.
  • You probably have every single ingredient in your kitchen right now, no specialty shopping required.
  • They double as a blank canvas for icing and sprinkles whenever the mood strikes.
02 -
  • Overmixing the dough once the flour goes in will give you tough cookies instead of tender ones, stop when you still see a faint streak of flour and let resting do the rest.
  • The cookies will look slightly underdone in the center when you pull them out, but carryover heat finishes the job and keeps them soft.
03 -
  • If your butter is too warm and the dough feels greasy, pop the whole bowl in the fridge for fifteen minutes before scooping, it firms everything up beautifully.
  • Rotate your baking sheets halfway through the bake time for even browning, most ovens have hot spots you never notice until you forget this step.

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