Description
These easy sugar cookies are a classic treat made with simple ingredients like butter, sugar, and vanilla. The dough is chilled and rolled out before cutting into shapes, then baked to perfection with slightly golden edges. Perfect for holidays, celebrations, or everyday snacking, these cookies are buttery, tender, and delightfully sweet.
Ingredients
Scale
Wet Ingredients
- 170g unsalted butter, at room temperature
- 180g granulated sugar
- 1 large egg (50g, not including shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
Dry Ingredients
- 310g all-purpose flour
- ¼ tsp baking powder
- 3g (1 tsp) kosher salt
Instructions
- Cream Butter and Sugar: Place the butter and sugar into a stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, scraping down the bowl edges occasionally to ensure even mixing. This can also be done with an electric hand mixer in a large bowl.
- Add Egg and Vanilla: Mix in the egg and vanilla until well combined and the batter is smooth.
- Sift Dry Ingredients: In a separate medium bowl, sift together the flour, baking powder, and salt to remove lumps and ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until just combined, careful not to overmix the dough.
- Shape Dough: Turn the dough out onto a lightly floured piece of parchment paper. Lightly flour the top of the dough and gently pat it into a rectangular shape.
- Roll Out Dough: Place a second sheet of parchment on top of the dough and roll it out evenly to approximately 0.25″ / 6mm thickness.
- Chill Dough: Transfer the dough, still sandwiched between the parchment sheets, onto a sheet pan and chill in the refrigerator for at least two hours or up to three days to allow the dough to firm up.
- Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 325°F (165°C) and position the rack in the middle. Line 2 to 3 baking sheets with parchment paper.
- Cut Out Cookies: Remove the top parchment sheet and cut the dough into desired shapes using cookie cutters. Arrange the cookies on the baking sheets, spacing them to allow for spreading. Group small and large cookies separately for even baking.
- Freeze Cut Cookies: Place the baking sheets with the cut cookies into the freezer for 10-15 minutes to help firm the cookies and prevent spreading.
- Re-roll Scraps: Gather scraps, press lightly to form a ball, flour the surface, and roll between parchment sheets again. Chill or freeze for 10-15 minutes before cutting more cookies.
- Bake Cookies: Bake the cookies for 12-15 minutes. Cookies should be set around the edges and beginning to turn golden. Check at 12 minutes, as baking time varies by cookie size.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Using kosher salt is recommended, but adjustments may be needed for other salt types.
- Chilling the dough is crucial for shape retention and texture development.
- Freezing the cut cookies before baking prevents excessive spreading.
- Rolling dough to an even thickness ensures uniform baking.
- Use parchment paper to avoid sticking and to facilitate easy transfer of dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, easy sugar cookies, classic sugar cookies, holiday cookies, vanilla sugar cookies, rolled sugar cookies
