Description
This Best Sugar Cookie Recipe yields soft, deliciously sweet cookies with a tender crumb, perfect for any occasion. The dough is easy to handle and rolled in sugar before baking to create a slightly crisp, sugary exterior. These cookies are simple to make and can be enhanced with a bourbon glaze for an extra touch of flavor.
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 the oven: Preheat your oven to 375 degrees Fahrenheit and line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, combine the sifted flour, baking powder, and fine sea salt. Set aside.
- Cream butter and sugar: In the bowl of an electric mixer, beat the softened butter and 1 1/2 cups granulated sugar together on high speed until the mixture becomes light and fluffy, about 3 to 5 minutes. This is essential for the cookie texture, so don’t rush.
- Add eggs and vanilla: Reduce the mixer speed to low, then add the eggs and pure vanilla extract. Scrape down the sides of the bowl to fully incorporate all ingredients.
- Incorporate dry ingredients: With the mixer still on low, slowly add the flour mixture. Once combined, scrape the bowl again and beat for an additional 30 seconds to ensure an even dough consistency.
- Shape and sugar coat: Pour extra sugar into a small bowl. Scoop the dough and roll it into 1-inch balls with your hands. The dough should feel soft and delicate, so handle gently. Roll each ball in the sugar to coat evenly, then place them on the prepared baking sheets about 2 inches apart.
- Flatten cookies: Use the bottom of a drinking glass to gently press each cookie ball down until they are about 1/3 to 1/2 inch thick, providing an even baking shape and texture.
- Bake: Bake the cookies in the preheated oven for 11 minutes or until the edges turn slightly golden and the centers are just set. Avoid overbaking to keep them soft.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheets to set their shape before transferring.
Notes
- For a special twist, prepare a bourbon glaze by whisking 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon together, then gradually add 1 cup powdered sugar until smooth. Dip the cooled cookies face down into the glaze and let excess drip off before setting them on parchment paper to dry.
- Do not over-handle the dough as it is delicate and soft; excessive handling can make cookies tough.
- Using parchment paper or silicone mats ensures easy cleanup and prevents sticking.
- Make sure the butter is softened to room temperature for proper creaming with sugar.
- The cookies can be stored in an airtight container for up to 5 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 80 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
