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Classic Sugar Cookies

These sugar cookies feature crisp, golden edges and a chewy, tender center, achieved through a simple mixing and baking process. The dough’s slight stickiness and crackled edges make for a charming, homemade treat that’s perfect for decorating. Their final appearance is a beautifully baked, slightly cracked surface with a melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg lightly beaten before adding
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 2 1/4 cups all-purpose flour weigh for accuracy
  • 1/2 teaspoon baking powder
  • Pinch sea salt

Equipment

  • Mixing bowls
  • Rolling pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. In a large mixing bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed until the mixture is pale, fluffy, and smells fragrant—about 2-3 minutes.
  2. Add the lightly beaten egg and vanilla extract to the creamed mixture. Mix on low speed until the ingredients are well incorporated, about 30 seconds. The mixture should be smooth and slightly glossy.
  3. In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  4. Divide the dough into two equal parts, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and firm up the dough.
  5. Preheat your oven to 180°C (350°F). Lightly flour a clean surface and rolling pin. Remove one disc of dough from the fridge and roll it out evenly to about 1/4 inch (6mm) thickness. If the dough sticks, dust lightly with flour.
  6. Use cookie cutters to cut out your desired shapes from the rolled dough. Carefully transfer the cut cookies onto a parchment-lined baking sheet, spacing them about 1 inch apart to allow for slight spreading.
  7. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn a very light golden color. Keep a close eye to prevent over-browning.
  8. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps set their texture and prevents sogginess.
  9. Once cooled, decorate the cookies with icing, sprinkles, or other fun touches. Serve at room temperature to enjoy the perfect balance of crisp edges and chewy centers.

Notes

Chill the dough thoroughly before rolling for easier handling and better shape retention. Avoid overworking the dough to keep the cookies tender. Store in an airtight container for up to a week, or freeze for longer storage.