Sugar Cookies

These classic sugar cookies are buttery, soft in the center, and lightly crisp around the edges with rich vanilla flavor in every bite. Made with simple pantry ingredients and a perfectly balanced dough, they are ideal for everyday baking, holiday decorating, gifting, or serving alongside coffee and tea.

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Course: Dessert

Cuisine: American

Keyword: butter cookies, cookie recipe, holiday cookies, sugar cookies, vanilla cookies

Prep Time: 15

Cook Time: 12

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 145kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
electric mixer
whisk
rubber spatula
baking sheets
parchment paper
wire cooling rack
cookie scoop 1.5 tablespoon scoop recommended

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp sea salt

Instructions

Remove butter from the refrigerator 30 minutes before starting so it reaches room temperature.
Measure flour by spooning it into a measuring cup and leveling it with a knife.
Whisk together flour, baking powder, and sea salt in a small bowl.
Crack the egg into a small bowl and allow it to come to room temperature.
Beat room-temperature butter and granulated sugar together until pale and fluffy.
Add the egg and beat until fully incorporated and smooth.
Add vanilla extract and mix until evenly distributed.
Reduce mixer speed to low and slowly add the flour mixture until no dry flour remains.
Transfer the dough to a work surface and shape it into a disk.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F and line baking sheets with parchment paper.
Scoop dough portions onto the prepared baking sheets, spacing them 2 inches apart.
Flatten each dough ball slightly using the bottom of a glass or your palm.
Bake one sheet at a time for 10–12 minutes until the edges are lightly golden.
Allow cookies to rest on the baking sheet for 2 minutes after baking.
Transfer cookies to a wire cooling rack and cool completely before serving or decorating.

Notes

Use room-temperature butter and egg for proper creaming and smooth dough texture. Chill the dough for the full 30 minutes to prevent spreading during baking. Remove cookies when the edges are lightly golden and the centers still appear slightly soft for perfectly tender cookies.

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