Sugar Cookie Recipe

Name: Sugar Cookie Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 4 h 24 min
Yield: 48 cookies
Ingredients: 1 cup granulated sugar; 1 cup unsalted butter; 2 teaspoons vanilla extract; 1 large egg; 3 cups all purpose flour; 1 ¼ teaspoons baking powder; ¼ teaspoon salt

User Reviews

4.9

303 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 24 mins
Servings
48 cookies
Calories
80 kcal
Course
Dessert, Baked Goods
Cuisine
American

Sugar Cookie Recipe

Layla Henson

Report

Nothing says year-round holiday fun like baking easy sugar cookies and decorating them with family and friends.

Share:

I Made This!

227 people made this

Print

62 people printed this

Save this

181 people saved this

Ingredients

Servings

1 cup granulated sugar
1 cup unsalted butter softened
2 teaspoons vanilla extract
1 large egg room temperature
3 cups all purpose flour *see note
1 ¼ teaspoons baking powder
¼ teaspoon salt

Add to Shopping List

Instructions

In a medium bowl, mix together flour, salt, and baking powder.
In the bowl of stand mixer or a large bowl with a hand mixer, add the butter and sugar. Beat on medium speed for 3 to 4 minutes or until fluffy.
Add the egg and vanilla and mix until smooth.
Gradually add the flour mixture with the mixer on low. Continue adding until all of the flour is and let mix until the dough holds together, up to 5 minutes. If the dough is powdery or not holding together, mix it longer.
Divide the dough in half, and form each half into a flat 5-inch disk. Wrap the dough in plastic wrap and chill in the fridge for 2 hours or up to 4 days.
Preheat oven to 375°F. While the oven is preheating, remove the dough from the fridge. If it has been in the fridge longer than 3 hours, it may need to sit out 15 minutes before rolling as the butter will be very firm.
Sprinkle the work surface with a light dusting of flour (or powdered sugar) to keep the dough from sticking. Use a rolling pin to roll the dough to ¼-inch thickness.
Cut out shapes with cookie cutters. The scraps and be re-rolled, chill them in the fridge if they soften too much.
Place the sugar cookies 1-inch apart on an ungreased cookie sheet and bake for 8-10 minutes or just until cookies begin to brown on the edges.
Cool for 2 minutes on the cookie sheet, transfer to a cooling rack, and cool completely before decorating.
Once cooled, decorate with sugar cookie icing.

Notes

TROUBLESHOOTING: If the dough is powdery or not holding together, continue mixing it. If using a stand mixer, ensure you use the paddle attachments (not the wire whisk ). As you continue beating, the mixture will hold together and form a dough, it can take up to 5 minutes.
Ingredients, including egg & butter, should be at room temperature.
Avoid using a measuring cup to scoop the flour. Instead, lightly spoon the flour into the measuring up and use the straight edge of the back of a knife to level it.
Roll the dough to 1/4" thickness. If the dough becomes too soft, wrap it in plastic and refrigerate it. Don't add too much flour when rolling the dough.
Don't skip chilling the dough, or the cookies will spread and not hold their shape.
Do not place new batches of cookies on a warm pan if or the dough will spread.

Nutrition Information

Show Details

Calories 80 (4%) Carbohydrates 10g (3%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 13mg (4%) Sodium 47mg (2%) Potassium 21mg (1%) Sugar 4g (8%) Vitamin A 125IU (3%) Calcium 7mg (1%) Iron 0.4mg (2%)