Classic Buttery Sugar Cookies (Printable)
Buttery cookies with crisp edges and soft centers, 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
08 - 1/4 cup granulated sugar
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
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 on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, then beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into even balls. For a sparkly finish, roll each ball in additional granulated sugar.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each 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 beginning to turn golden. Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies walk the perfect line between crisp edges and that tender, soft center that makes you close your eyes on the first bite.
- The dough comes together in one bowl with zero fuss, which means you can go from craving to cookie in under thirty minutes.
02 -
- Pulling the cookies from the oven when the centers still look a touch underdone is the secret to that soft, melt-in-your-mouth texture everyone chases.
- If your butter was too warm or melted, the dough will spread too thin in the oven, so pop the shaped dough balls into the fridge for fifteen minutes before baking if your kitchen is hot.
03 -
- Using a cookie scoop instead of a spoon gives you uniform portions so every cookie bakes at exactly the same rate.
- A single tablespoon of cornstarch substituted for one tablespoon of flour makes the centers impossibly soft and pillowy.