This easy and delicious sugar cookie recipe is perfect for any occasion! With simple ingredients like butter, sugar, and vanilla, these soft, melt-in-your-mouth cookies come together quickly. Whether you’re baking with kids or preparing for a party, these cookies are customizable with your favorite extracts or decorations, making them a fun treat for everyone!
Ingredients Needed:
- 3 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1¼ cups sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (or almond extract or peppermint extract)
How To Make Sugar Cookie Recipe?
- Prepare the Dry Ingredients: In a medium bowl, combine 360g all-purpose flour, 5g salt, 2g baking powder, and 1g baking soda. Set aside.
- Mix the Butter and Sugar: In a large bowl, beat 226g unsalted butter and 250g sugar together using an electric mixer on medium-high speed until fully incorporated.
- Add the Egg and Vanilla: Add 1 large egg and 5ml vanilla extract (or almond/peppermint extract) to the mixture and beat on low speed until fully incorporated.
- Combine with Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients and mix on low speed until fully combined. Form the dough into two balls.
- Chill the Dough: Wrap the dough balls in plastic wrap, flatten them into discs, and refrigerate for at least 4 hours, or freeze for up to one month.
- Prepare for Rolling: When ready to bake, remove one disc of dough from the fridge. Line a cookie sheet with parchment paper.
- Roll the Dough: Shape the dough into a thick rectangle. Cover with plastic wrap and roll it out to approximately 0.6cm thick. Use a pastry ruler or rolling pin rings for uniform thickness. Smooth the top of the dough with a rubber bench scraper.
- Cut the Cookies: Remove the plastic wrap and cut out cookies, minimizing dough re-rolling to avoid overworking it. Form the remaining dough into a ball, wrap it in plastic wrap, flatten it into a disc, and refrigerate if needed. Repeat the rolling and cutting process.
- Chill the Cookies: Arrange cookies 2.5cm apart on the prepared baking sheet. Refrigerate for about 20 minutes while preheating the oven to 175°C.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until golden around the edges. Cool completely on a wire rack before decorating.
- Store the Cookies: Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
Recipe Tips:
- Chill the Dough Well: Make sure to refrigerate the dough for at least 4 hours before rolling it out. This helps prevent the cookies from spreading too much while baking and keeps their shape.
- Use Cold Butter: If you forget to soften the butter, cut it into small cubes and let it sit at room temperature for 10 minutes. Cold butter will help create a nice texture for the cookies.
- Don’t Overwork the Dough: When rolling and cutting the cookies, try not to handle the dough too much. Overworking it can make the cookies tough, so be gentle!
- Evenly Roll the Dough: Use a rolling pin with rings or a pastry ruler to ensure the dough is rolled to a uniform thickness. This will help the cookies bake evenly.
- Keep the Cookie Shapes Close: When placing the cookies on the baking sheet, make sure they’re about 2.5cm apart. This gives them enough space to spread out without sticking together.
How To Store Leftovers?
- Refrigerate: Let the sugar cookies cool completely. Then store them in an airtight container at room temperature for up to 2 weeks.
- Freeze: You can freeze the cookies for up to 1 month.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 3.5g
- Cholesterol: 9.9mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 2g
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