Classic Sugar Cookie Recipe
Easy, buttery sugar cookies that hold their shape perfectly for decorating. Ideal for cut-out cookies with crisp edges and soft centers.
Ingredients
- 2 3/4 cups 344g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter (softened)
- 1 1/2 cups 300g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk dry ingredients: Combine flour, baking powder, and salt in a bowl.
- Cream butter/sugar: Beat butter and sugar until light/fluffy (3-4 mins).
- Add wet ingredients: Mix in egg and vanilla until combined.
- Combine: Gradually add dry ingredients to wet mixture.
- Chill dough: Divide dough in half, flatten into discs, wrap in plastic, and refrigerate ≥1 hour.
- Preheat oven: 350°F (175°C). Line baking sheets with parchment.
- Roll and cut: Roll dough to 1/4" thickness on floured surface. Cut into shapes.
- Bake: 10-12 minutes until edges are lightly golden.
- Cool: Let rest on baking sheet 5 mins before transferring to wire rack.
Notes
- Chilling is essential: Prevents spreading and ensures clean shapes
- Decorating: Cool completely before icing/frosting
- Storage: Airtight container at room temp (1 week) or freeze dough (3 months)
- Thickness tip: Roll evenly for consistent baking
- Avoid browning: Bake until edges are just golden for soft centers
- Flour dusting: Prevents sticking but use sparingly