These classic Sugar Cookies are deliciously buttery with a tender crumb, perfect for cutting into any shape you desire. An enduring favorite for generations, their simple yet delightful flavor makes them ideal for decorating and enjoying during holidays, parties, or as a fun baking activity with kids.
Ingredients
Directions
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is crucial for preventing the cookies from spreading too much during baking.
Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper.
On a lightly floured surface (or between two sheets of parchment paper), roll out one disc of chilled dough to about 1/4 inch thickness.
Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll scraps and cut more cookies until all dough is used.
Bake for 7-10 minutes, or until the edges are lightly golden. Baking time will vary depending on the size and thickness of your cookies. Critical tip: Keep an eye on them to prevent over-browning.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cool, decorate with royal icing, buttercream, sprinkles, or enjoy plain! Store in an airtight container at room temperature.
Sugar Cookies Recipe Classic & Customizable Perfection
Serves: 24 People
Prepare Time: 15 Minutes
Cooking Time: 40
Calories: 150
Difficulty:
Easy
These classic Sugar Cookies are deliciously buttery with a tender crumb, perfect for cutting into any shape you desire. An enduring favorite for generations, their simple yet delightful flavor makes them ideal for decorating and enjoying during holidays, parties, or as a fun baking activity with kids.
Ingredients
Directions
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is crucial for preventing the cookies from spreading too much during baking.
Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper.
On a lightly floured surface (or between two sheets of parchment paper), roll out one disc of chilled dough to about 1/4 inch thickness.
Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll scraps and cut more cookies until all dough is used.
Bake for 7-10 minutes, or until the edges are lightly golden. Baking time will vary depending on the size and thickness of your cookies. Critical tip: Keep an eye on them to prevent over-browning.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cool, decorate with royal icing, buttercream, sprinkles, or enjoy plain! Store in an airtight container at room temperature.
