Classic Sugar Cookies

Classic sugar cookies are one of those recipes you return to every holiday season and rainy afternoon when you crave a sweet bite that feels familiar and welcoming. These cookies are soft and chewy in the middle with delicate golden edges and make the ideal treat for decorating or simply enjoying with a glass of milk. I love how simple the dough is to bring together and how perfectly these cookies hold their shape.

My family gets excited every time I pull out this recipe I made them for my daughter’s school bake sale and now it is a neighborhood favorite

Ingredients

• Unsalted butter: Provides richness and a tender crumb Pick a good quality brand that is truly unsalted for the cleanest flavor
• Granulated sugar: Brings that classic sweetness and slight crisp edge Always use fresh sugar without clumps for even blending
• Egg: Acts as the binder making the dough soft and giving it a little lift Choose a large fresh egg
• Vanilla extract: Adds warmth and depth Use pure vanilla for the best aroma
• All purpose flour: Forms the cookie base and gives structure Sift for a gentle crumb
• Baking powder: Ensures a little puff Skip if yours is more than six months old for ideal rise
• Salt: Balances the sweetness and enhances flavor Use fine salt so it mixes evenly

Instructions

Cream the Butter and Sugar:

Beat softened butter and one cup of sugar together in a large bowl until the mixture becomes very light and fluffy This usually takes two to three minutes with an electric mixer and sets up your cookies to be soft and tender

Add the Egg and Vanilla:

Crack your egg into the bowl then pour in vanilla Beat these into the creamed mixture until everything is well combined and silky Be sure to scrape down the sides of your bowl often so all ingredients are incorporated

Mix Dry Ingredients Separately:

In a different bowl whisk together flour baking powder and salt This gentle mixing helps avoid lumps and ensures each bit of dough rises evenly

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture using low speed Stir just until the dough is smooth Overmixing can make your cookies dense instead of soft

Chill the Dough:

Wrap the dough tightly in plastic wrap and refrigerate for at least thirty minutes You want the butter to firm up so the cookies keep their shape and bake up with a chewy center

Prepare for Baking:

Preheat your oven to three hundred seventy five degrees Fahrenheit Line your cookie sheets with parchment paper Scoop remaining half cup of sugar into a shallow dish

Shape and Roll the Cookies:

Use a spoon or cookie scoop to form one inch dough balls Roll each ball in sugar until coated Place them two inches apart on your prepared baking sheet for even baking

Bake the Cookies:

Bake for eight to ten minutes You want the edges to look just turning golden while the centers still appear a bit soft Remove them while a little underdone to achieve the perfect chewy texture

Cool the Cookies:

Let the cookies sit on the baking sheet for five minutes then gently transfer them to a wire rack This final rest keeps them tender

My favorite part is rolling each dough ball in sugar It reminds me of baking with my grandparents who let me snack on the raw dough and always insisted on a dusting of sugar for sparkle The vanilla aroma while they bake fills the entire house

Storage Tips

Store baked cookies in a tightly sealed container for up to one week If you want extra soft cookies add a slice of bread to the container which helps retain moisture The dough also freezes well shaped as balls just thaw and bake as needed

Ingredient Substitutions

You can swap vanilla extract for almond extract for a different twist If you need dairy free use your favorite plant based butter just be sure it is salted or add a pinch extra salt Gluten free flour blends will work well in place of all purpose but avoid overmixing

Serving Suggestions

Serve them with coffee or tea or use them as a base for ice cream sandwiches They are also lovely plain or iced for holidays My kids love decorating them with colored sugar or sprinkles before baking

Cultural and Historical Context

Sugar cookies date all the way back to seventeenth century Pennsylvania Dutch kitchens Closely tied to Christmas and festive occasions they stand as a symbol of classic American baking and simple pleasures

Seasonal Adaptations

For winter add a dash of cinnamon or nutmeg In spring use lemon or orange zest for bright flavor Shape dough into hearts or stars for special occasions

Success Stories

Many readers rave that these bake up perfectly every time and hold their shape for cutout cookies This recipe has won bake sale ribbons and become a traditional part of Christmas cookie exchanges

Freezer Meal Conversion

Freeze unbaked cookie balls on a tray then move to airtight bags for up to two months When ready to bake add an extra minute of baking time straight from the freezer

This classic sugar cookie recipe is a family and community favorite that bakes up soft, chewy, and perfect every time. Make a batch and enjoy the sweet scent and warm smiles they bring.

Recipe FAQs

→ Why should I chill the dough before baking?

Chilling solidifies the butter, which helps the cookies hold their shape in the oven. It also deepens flavor and enhances the chewy texture.

→ How do I avoid tough cookies?

Mix the dough only until the ingredients are just combined. Overmixing develops too much gluten, resulting in a less tender cookie.

→ Can I freeze the dough or baked cookies?

Yes, the dough can be frozen in portioned balls. Baked cookies also freeze well and can be thawed at room temperature.

→ Why roll the dough balls in sugar?

Rolling in sugar adds a crisp, sweet exterior to each cookie, creating contrast with the soft interior.

→ How do I know when the cookies are done?

Bake until the edges are lightly golden and the centers appear soft. This ensures a chewy, tender result after cooling.