Classic Perfect Sugar Cookies
These Classic Perfect Sugar Cookies are simple to make and result in beautifully shaped cookies that are perfect for decorating. The key to their perfection lies in strategic chilling throughout the process.
Equipment
- medium bowl
- large bowl
- electric mixer
- plastic wrap
- baking sheets
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (300g)
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (226g), softened
- 1.5 cups granulated sugar (300g)
- 1 large egg
- 1 tablespoon pure vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
- In a large bowl, use an electric mixer to beat softened unsalted butter and granulated sugar at medium speed for 3-5 minutes until light, fluffy, and pale.
- Beat in the egg until just combined, then add vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined; avoid overmixing to prevent tough cookies.
Chilling & Baking
- Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 1-3 hours (up to 2 days) to prevent spreading.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats once dough is chilled.
- On a lightly floured surface, roll out one disc of dough to ¼-inch thickness and cut out shapes with cookie cutters.
- Transfer cut-out cookies to prepared baking sheets, leaving 1 inch between them; gather and re-roll dough scraps once or twice.
- For extra firm cookies, place baking sheets with cut-out cookies in the freezer for 10-15 minutes before baking.
- Bake for 8-10 minutes until edges are barely set and lightly golden, and centers appear soft and pale.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely, as they firm up during cooling.
Notes
For easier handling and consistent thickness when rolling, you can roll the dough between two sheets of parchment paper. If you don't have an electric mixer, you can use a whisk for the dry ingredients and a sturdy spatula or wooden spoon for creaming butter and sugar and mixing in the wet ingredients, although it will require more effort. Remember to not skip the chilling steps, as they are crucial for preventing the cookies from spreading and maintaining their shape while baking and for ensuring perfectly flat cookies. These cookies are ideal for decorating once completely cooled.