Basic Sugar Cookies
Classic, roll-out sugar cookies with crisp edges and slightly soft centers, perfect for holidays, parties, or a simple weekend baking project. Versatile for shaping and decorating.
Ingredients
- 3 cups 375g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Beat until everything is well combined.
- Gradually Add Dry Ingredients: Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix the dough.
- Chill the Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll and Cut Dough: Lightly flour work surface. Roll out dough to 1/4 inch thickness. Use cookie cutters to cut out shapes. Re-roll scraps.
- Bake the Cookies: Place cookies on baking sheets, leaving space. Bake for 8-10 minutes until edges are lightly golden brown.
- Cool the Cookies: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.