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Sugar Cookies
Updated Oct. 10, 2023
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- Total Time
- 35 minutes, plus at least 1 hour chilling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus at least 1 hour chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 1½cups/180 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon kosher salt (such as Diamond Crystal)
- ½cup/113 grams unsalted butter (1 stick), softened at room temperature
- ½cup/100 grams granulated sugar
- 1large egg, at room temperature
- 1teaspoon vanilla extract
Preparation
- Step 1
In a medium bowl, whisk the flour, baking powder and salt to combine. Set aside.
- Step 2
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium-high, scraping down the sides as needed, until the mixture is light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and beat on medium, scraping down the sides with a spatula, until well combined, about 30 seconds. (Alternatively, this can also be done in a large bowl with an electric hand mixer.)
- Step 3
Add the dry ingredients to the wet ingredients and mix on low until just incorporated. Use a wooden spoon or spatula to give the batter one last stir and incorporate the flour from the bottom of the bowl. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour and up to 24 hours.
- Step 4
Heat oven to 350 degrees, placing one rack in the top third of the oven and another in the bottom third. Line 2 baking sheets with parchment paper.
- Step 5
Remove the dough from the fridge. Scoop out 1 heaping tablespoon (about 25 grams) of dough, roll into a ball and place on the prepared baking sheets, continuing with the remaining dough and setting the balls about 3 inches apart. Using the palm of your hand, gently press down on the balls to flatten them to 2-inch rounds.
- Step 6
Bake until the edges and undersides are lightly golden but the centers are still soft, 8 to 10 minutes, switching the rack positions and rotating the baking sheets halfway. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes. Transfer the cookies to a rack to cool completely, then transfer to an airtight container to keep at room temperature for 2 to 3 days, or up to 1 week in the fridge.
Private Notes
Cooking Notes
Adding a quarter-teaspoon of grated orange zest will make these cookies sing.
Roll the dough into a log, wrap in plastic film and chill. Then, unwrap and slice the log to desired thickness/thinness. No need to roll into balls. No need to flatten. Bake as directed. I sliced them thin and sandwiched them with chocolate ganache. Delicious!
Phenomenal pillowy sugar cookies. I followed the recipe except I used a 1/4 cup cookie scoop as that is what I had on hand. They maintained the shape of the scoop and didn’t spread much but they taste wonderful. Did a quick glaze with powdered sugar and milk. Rave reviews
I added 1 Tbsp finely grated lime zest and subbed baking soda for baking powder. I rolled out the balls and pressed them flat with the bottom of a glass dipped in granulated sugar. Mmmmmm.
Easy and delicious. Sparkling sugar on top is exciting but not necessary for these classic simple sugar cookies. Thank you for this great recipe!
Added the zest of 1 small lemon to the batter and dusted the finished cookies with powdered sugar. Helped with the flavor!
I used gluten free flour mix to make these cookies, and they turned out really well. The only change I made to the recipe was to cut back the amount of flour to a heaping cup of flour and I possibly could have cut the flour back to 1 even cup. Converting wheat flour cookie recipes to gluten free, either need more moisture or less flour. That has been my experience. I did not need to flatten the cookie dough before baking. I will be making these again.
They do taste a fair bit like flour. Added orange zest, and were fine. I wouldn’t bake again though.
Made these as described for the first batch but they were very boring even with added sprinkles. Used the rest of the dough for cutouts and they turned out very nice. Overall the taste was just ok. My family ate them but I had several requests to switch back to my usual cutout recipe next year.
Added 1 tsp orange zest and dipped in sprinkles. Baked for 11-12 minutes, but cookies never browned. I think this bake time made the cookies too hard once cooled. After several days, they are like the hard grocery store cookies with the sprinkles and orange flavor.
I followed the recipe as printed and added some sprinkles before baking. They were fine but a little blah. I appreciate that they weren't overly sweet but they tasted flour-y. I have a wonderful sugar cookie recipe with cream cheese in the batter. I think I'll stick with that one.
Very nice flavor. Worked well for Christmas cut outs.
Used as Christmas cookies and put in the freezer for 15. Rolled in flour and did cut outs. 9 minutes in on buttered trays and were PERFECT!
My first batch never browned at all. I baked the second batch at 375; much crisper and more golden.
I just made this recipe by weight as listed and it’s a total head scratcher. It’s barely made 12 cookies. The dough spent 5 hours in the fridge and came out exceedingly soft. I question if a freeze isn’t needed to prevent spread. They’re in the oven now and I fully expect them to spread into a mess.
Roll the dough into a log, wrap in plastic film and chill. Then, unwrap and slice the log to desired thickness/thinness. No need to roll into balls. No need to flatten. Bake as directed. I sliced them thin and sandwiched them with chocolate ganache. Delicious!
Rolling dough into log is brilliant. Thank you
Adding a quarter-teaspoon of grated orange zest will make these cookies sing.
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