Classic Butter Sugar Cookies (Printable)
Buttery cookies with crisp edges and soft, melt-in-your-mouth centers. Ready in 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 2¾ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1½ cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ For Rolling
08 - ¼ cup granulated sugar
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Do not overmix to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into even balls. Optionally roll each ball in extra granulated sugar for a sparkling finish.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly with the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes until the edges are just turning golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The dough comes together with pantry staples you probably already have on hand, no fancy ingredients required.
- They walk that perfect line between crispy edges and a soft, buttery center that melts on your tongue.
02 -
- Overmixing the dough after adding flour is the fastest way to end up with tough cookies instead of tender ones.
- If your butter is too warm, the dough will spread too much and you will get thin, lacy cookies instead of thick, soft ones.
03 -
- Chill the dough for thirty minutes if your kitchen is warm or if the butter was too soft to begin with, and it will hold its shape beautifully in the oven.
- Rotate your baking sheets halfway through the bake time for even browning, especially if your oven has hot spots like mine does.