Pillsbury Sugar Cookie Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
36 cookies
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Calories
115 kcal
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Course
Baked Goods
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Cuisine
American
Pillsbury Sugar Cookie Recipe
Description
This sugar cookie recipe starts by creaming room temperature salted butter with granulated sugar for several minutes to incorporate air and create a soft base. Adding egg and vanilla infuses moisture and flavor. The dry mix of flour, baking soda, and baking powder is gradually blended in, producing a crumbly dough that is softened to a manageable consistency by small increments of buttermilk.
The gentle addition of buttermilk distinguishes these cookies by keeping them tender without becoming wet or sticky. Shaping the dough into one-inch balls and baking on parchment lined sheets produces evenly baked cookies with soft edges. The flavor balance highlights vanilla and buttery sweetness without excess richness.
These cookies can be stored at room temperature in airtight containers, preserving freshness for several days. Freezing the dough or the baked cookies extends shelf life up to two months. Using an electric mixer or a stand mixer with paddle attachment enhances ease of preparation, especially when handling larger batches.
Ingredients
- 1 cup butter room temperature, 8 ounces, salted
- 1 1/2 cups granulated sugar 300 grams
- 1 large egg
- 1 teaspoon vanilla extract 4 grams
- 2 3/4 cups all-purpose flour 358 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 2 grams
- 3-4 tablespoons buttermilk divided
Instructions
- Heat oven to 375ºF. Line baking sheets with parchment paper or nonstick baking mats.
- In a large bowl, use an electric hand mixer to cream together butter and sugar for 2-3 minutes. Beat in the egg and vanilla. Scrape the sides of the bowl as needed and set aside. 1 cup salted butter, 1 1/2 cups granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- In a small bowl, whisk together flour, baking soda, and baking powder. 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder
- Gradually blend the dry ingredients into the wet ingredients. The dough will be very crumbly and floury.
- Add just enough of the buttermilk to moisten the dough and make it soft, but not wet. Start with 1 tablespoon and mix well on low speed. It will most likely come together into a nice dough. If it isn't, add another 1/2 to 1 tablespoon buttermilk until it forms a dough. 3-4 tablespoons buttermilk
- Roll dough into 1 inch balls and place on a parchment lined baking sheet. Dip a glass with a flat bottom in sugar, then press down gently on the dough balls to slightly flatten them. Repeat with the remaining cookie dough balls.
- With a pastry brush, brush the top of each cookie lightly with the remaining buttermilk. Sprinkle with colored sugar or colorful sprinkles.
- Bake cookies for 8 minutes. Take them out of the oven before they get golden brown. Let stand for 2 minutes on the baking sheets before removing cooling on a wire rack.
Notes
- Calorie counts are approximate and vary by ingredient brands; consult a nutritionist for precise data.
- Store baked cookies in an airtight container at room temperature to maintain freshness.
- Cookies freeze well for up to two months; freeze dough or baked cookies for later use.
- Using a stand mixer with paddle attachment can be helpful for mixing larger batches efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 75mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 167IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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