Classic Sugar Cookies
Ingredients (Makes about 2 dozen)
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2 ¾ cups (345 g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 cup (2 sticks / 225 g) unsalted butter, softened
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1 ½ cups (300 g) granulated sugar
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1 large egg
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2 tsp vanilla extract
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Optional: ½ tsp almond extract (for extra flavor)
Instructions
1. Preheat oven:
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Preheat to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Mix dry ingredients:
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugar:
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In a large mixing bowl, beat butter and sugar together (using a hand or stand mixer) until light and fluffy — about 2–3 minutes.
4. Add wet ingredients:
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Beat in the egg, vanilla, and almond extract (if using) until fully combined.
5. Combine and form dough:
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Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
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If dough feels sticky, chill for 20–30 minutes before rolling or scooping.
For Drop Cookies (Simple Version):
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Scoop about 1 tablespoon of dough and roll into balls.
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Roll each ball in sugar for a sweet crust (optional).
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Place 2 inches apart on baking sheet.
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Bake 8–10 minutes, until edges are lightly golden.
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Cool on baking sheet for 5 minutes, then transfer to a rack.
For Cut-Out Cookies (Decorating Version):
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Chill dough 1 hour.
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Roll out on a lightly floured surface to ¼-inch thickness.
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Cut into shapes using cookie cutters.
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Bake 8–10 minutes, then cool completely before decorating.
💡 Tips for Perfect Sugar Cookies
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Don’t overbake — remove when edges are just turning golden; they’ll firm up as they cool.
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For extra soft cookies, slightly underbake and store in an airtight container.
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Add colored sugar before baking, or decorate with icing afterward.
Would you like me to include a simple icing or glaze recipe for decorating sugar cookies?
