Introduction
Sugar cookie is a timeless American treat, cherished for their buttery flavor, soft centers, and slightly crisp edges. Perfect for holidays, bake sales, or everyday indulgence, these versatile cookies are ideal for decorating with icing or enjoying as is. Their simple ingredients and straightforward preparation make them a favorite for bakers of all levels. This recipe delivers classic sugar cookies, adaptable for dietary needs, best served with milk, coffee, or as a canvas for colorful frostings.
Ingredients
Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Optional: 1/2 tsp almond extract for extra flavor
- Optional: 2 tbsp whole milk (if dough is too dry).
For Decorating (Optional):
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- Optional: Food coloring, sprinkles, or colored sugar.
For Serving:
-
Suggested Pairings: Milk, hot cocoa, or tea
Step-by-Step Process
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and optional almond extract to the butter mixture. Beat until fully combined, scraping down the sides as needed.
- Combine: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. If the dough seems too crumbly, add 1-2 tbsp milk until it holds together. Do not overmix.
- Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to firm up for easier rolling.
- Preheat and Roll: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into shapes using cookie cutters or slice into rounds.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake for 8-10 minutes, until the edges are lightly golden (centers should remain soft). Rotate sheets halfway through for even baking. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate (Optional): In a small bowl, whisk powdered sugar, 1 tbsp milk, and vanilla extract until smooth, adding more milk for a thinner glaze. Add food coloring if desired. Dip cookies, spread icing, or pipe designs, then top with sprinkles or colored sugar. Let the icing set for 30 minutes.
- Serve: Serve cookies plain or decorated, paired with milk or tea. Store in an airtight container.
Tips for Better Sugar Cookie
- Chill dough thoroughly to prevent spreading and make rolling easier.
- Soften butter to room temperature (not melted) for proper creaming; it should dent when pressed but hold shape.
- Roll dough evenly for consistent baking; use rolling pin guides or spacers for precision.
- Don’t overbake; cookies should be pale with just a hint of gold at the edges for softness.
- Use fresh baking soda and powder (check expiration) for proper rise.
- Lightly flour cookie cutters to prevent sticking, or dip in powdered sugar for a sweeter release.
- Cool cookies completely before icing to avoid melting or runny decorations.
- Make dough ahead and freeze for up to 2 months; thaw in the fridge before rolling.
Variations and Customization
- Gluten-Free Sugar Cookies: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
- Vegan Sugar Cookies: Replace butter with vegan butter, egg with 1/4 cup applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water), and use plant-based milk.
- Lemon Sugar Cookies: Add 1 tbsp lemon zest and 1 tsp lemon extract to the dough.
- Spiced Sugar Cookies: Mix in 1/2 tsp cinnamon and 1/4 tsp nutmeg for a warm flavor.
- Chocolate-Dipped Sugar Cookies: Dip cooled cookies in 1 cup melted dark chocolate and let set.
- Sprinkle Sugar Cookies: Roll dough balls in colored sugar before baking for a sparkly finish.
- Almond Sugar Cookies: Increase almond extract to 1 tsp and top with sliced almonds before baking.
- Shortbread-Style Sugar Cookies: Reduce baking soda to 1/4 tsp and skip milk for a denser texture.
Storage and Serving Tips
- Store cookies in an airtight container at room temperature for up to 1 week.
- Layer cookies with parchment paper to prevent sticking, especially if decorated.
- Freeze baked cookies (without icing) for up to 3 months; thaw at room temperature before decorating.
- Freeze unbaked dough discs, wrapped tightly, for up to 2 months; thaw in the fridge overnight before rolling.
- Serve as a dessert, snack, or party treat; arrange on platters for festive presentations.
- Use leftovers in a cookie parfait with whipped cream and fruit.
- Avoid storing with moist foods to maintain crispness.
- Pair with coffee, hot chocolate, or a glass of cold milk for a classic treat.
Nutritional Information
Based on 24 cookies (3 cookies per serving, 8 servings total, without icing or optional add-ins):
- Calories: 180 kcal per serving (3 cookies)
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 160mg
- Total Carbohydrates: 23g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 2g
- Vitamin A: 6% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in sugar and fat. For dietary needs, try gluten-free or vegan variations. It offers minimal nutrients but is a delightful treat.
Conclusion
This sugar cookie recipe delivers soft, buttery cookies that are perfect for holidays, gatherings, or everyday enjoyment. Its simple preparation and decorating potential make it a favorite for home bakers. The tender texture and sweet flavor create a versatile, crowd-pleasing treat. This recipe is sure to become a staple, cherished for its classic charm and festive appeal.
Sugar Cookie Recipe: Soft and Buttery Classic
Soft, buttery sugar cookies, ideal for decorating or enjoying plain.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Optional: 1/2 tsp almond extract 2 tbsp whole milk
- For Decorating Optional:
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
- Optional: Food coloring sprinkles
- For Serving:
- Suggested Pairings: Milk hot cocoa
Instructions
- Whisk flour, baking soda, baking powder, and salt.
- Beat butter and sugar until fluffy. Add egg, vanilla, and optional almond extract.
- Mix in dry ingredients; add milk if needed. Chill the dough for 1 hour.
- Preheat oven to 350°F. Roll dough to 1/4-inch thick; cut shapes.
- Bake on parchment-lined sheets for 8-10 minutes. Cool completely.
- Optional: Mix powdered sugar, milk, and vanilla for icing; decorate with sprinkles. Serve with milk.
Notes
- Chill the dough to prevent spreading.
- Use fresh baking soda for the rise.
- Store at room temperature or freeze.
- Pair with tea or coffee.
