Description
This Best Sugar Cookie Recipe delivers classic, tender, buttery sugar cookies with a delicate texture and a sweet vanilla flavor. Perfect for holiday treats or any celebration, these cookies are soft, lightly crisped at the edges, and easy to make with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar, plus extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit and line several baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, combine the sifted all-purpose flour, baking powder, and fine sea salt thoroughly. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with the granulated sugar on high speed for 3-5 minutes until the mixture is light, fluffy, and well aerated. This step is key for the cookies’ tender texture.
- Add Eggs and Vanilla: Turn the mixer to low speed and add the large eggs and pure vanilla extract gradually. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate Dry Ingredients: With the mixer on low, slowly add the flour mixture to the wet ingredients. Once combined, scrape the sides of the bowl again and beat on low for an additional 30 seconds to form a smooth dough.
- Shape Cookies: Pour some extra granulated sugar into a bowl. Scoop the soft dough and roll it into 1-inch balls. Gently roll each ball in the sugar to coat the surface, then place them onto the prepared baking sheets about 2 inches apart to allow spreading.
- Flatten Dough Balls: Using the bottom of a drinking glass, gently press down each cookie ball until they measure between 1/3-inch and 1/2-inch thick for an even bake.
- Bake Cookies: Bake the cookies for 11 minutes until the edges are lightly golden and the centers are just set. Avoid overbaking to keep them soft.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving.
Notes
- For a delicious twist, prepare a bourbon glaze by whisking together 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon. Gradually add 1 cup powdered sugar until smooth, then dip cooled cookies face-down in the glaze. Place them on parchment paper to allow the glaze to set.
- Do not overwork the dough; it should remain soft and delicate to avoid tough cookies.
- Ensure butter is properly softened to room temperature for better creaming results.
- You can substitute sea salt with table salt if necessary, but use a little less to avoid oversalting.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
