Sugar Cookies
These classic Sugar Cookies are tender, buttery cut-out cookies bursting with vanilla flavor. Perfect for dessert, holiday baking, or a fun family activity!
Ingredients
- 2 ¾ cups all-purpose flour King Arthur® recommended
- 1 tsp baking powder
- ½ tsp salt fine sea salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg room temperature
- 1 ½ tsp vanilla extract pure, Nielsen-Massey®
- ¼ cup powdered sugar for dusting (optional)
- Assorted sprinkles or colored sugar for decorating
- Simple icing 1 cup powdered sugar + 2–3 tbsp milk
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
- Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract until just combined and smooth.
- Gradually add dry mix to wet ingredients on low speed, stopping when a soft dough forms.
- Shape dough into two disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll dough to ¼-inch thickness, dust with powdered sugar if sticky, and cut into shapes.
- Chill cut shapes on the baking sheet for 10–15 minutes to prevent spreading.
- Bake for 8–10 minutes, until edges are just turning golden brown.
- Cool on the pan for 5 minutes, transfer to a rack, then decorate with icing and sprinkles.
Notes
Cookie dough can be frozen for up to 1 month. Store baked cookies in an airtight container with parchment layers for up to 5 days, or freeze for 3 months.
Nutrition
Calories: 130kcal
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