Description
These Easy Sugar Cookies are soft, buttery, and simple to make. With basic pantry ingredients like butter, sugar, flour, and eggs, these classic cookies bake quickly to golden perfection. Perfect for decorating with icing or sprinkles, they make a fun treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
Wet Ingredients
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar using a mixer or by hand until the mixture is light, fluffy, and well combined.
- Add egg and vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Make the dough: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. You can optionally flatten each ball with a fork or use cookie cutters to create fun shapes.
- Bake: Bake the cookies in the preheated oven for 6 to 8 minutes or until the edges just start to turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
- Decorate: Once cooled, decorate the sugar cookies with icing, sprinkles, or your favorite toppings as desired.
Notes
- Use room temperature butter for easier creaming with the sugar.
- Do not overbake to keep the cookies soft and tender.
- For even baking, rotate the baking sheet halfway through the baking time.
- Store cookies in an airtight container at room temperature for up to one week.
- Cookie dough can be refrigerated for up to 24 hours before baking to enhance flavor and texture.
