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Sugar Cookie Recipe

Sugar Cookie Recipe

My best soft & chewy sugar cookie recipe! Bake delicious, easy homemade sugar cookies today with this ultimate simple recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 2 sticks (1 cup / 226 grams) unsalted butter, at cool room temperature (around 67°F)
  • 1 ¼ cups (250 grams) granulated sugar
  • ¼ cup (50 grams) granulated sugar, for rolling
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Large cookie scoop (3-tablespoon)
  • Wire Cooling Rack

Method
 

  1. Get Ready: Heat oven to 350°F (177°C). Line baking sheets with parchment paper.
  2. Mix Dry Stuff: In a medium bowl, whisk flour, baking powder, and salt.
  3. Cream Butter & Sugar: In a large bowl, beat cool room temperature butter and 1 ¼ cups sugar with an electric mixer on medium-high until light and fluffy (2-3 minutes). Scrape bowl.
  4. Add Wet Stuff: Add egg, egg yolk, and vanilla. Beat until mixed.
  5. Combine: Slowly beat in flour mixture on low until just combined. Do not overmix.
  6. Scoop & Roll: Put remaining ¼ cup sugar in a dish. Use a scoop to make dough balls. Roll each in sugar.
  7. Place & Flatten: Put dough balls on baking sheets, 2 inches apart. Flatten slightly.
  8. Bake: Bake 10-12 minutes, until edges are set and light brown. Centers should look slightly soft.
  9. Cool: Cool on baking sheets 5 minutes. Move to a wire rack to cool completely.

Notes

  • Butter Temperature: Cool room temp butter (67°F) is important.
  • Measure Flour: Weigh flour or use spoon-and-level method.
  • Don't Overbake: For soft cookies, pull when centers are slightly soft.
  • Storage: Store in an airtight container at room temp up to 3 days.
  • Freezing Dough: Freeze unbaked dough balls up to 3 months. Thaw slightly, roll in sugar, bake.
  • Variations: Add ½ tsp almond extract or ½ cup sprinkles if you like.