Classic Butter Sugar Cookies (Print Version)

Buttery cookies with crisp edges and soft centers, ready in 30 minutes. Perfect for decorating or enjoying plain.

# What You Need:

→ Dry Ingredients

01 - 2¾ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1½ cups granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ For Rolling (Optional)

08 - ¼ cup granulated sugar

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Do not overmix to keep the cookies tender.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Optionally roll each ball in extra granulated sugar for a sparkling finish.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass or the palm of your hand.
08 - Bake for 8 to 10 minutes until the edges are just golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • The edges go crisp while the centers stay pillowy soft, which is honestly the perfect texture balance.
  • You probably have every single ingredient in your kitchen right now.
  • They double as a blank canvas for icing and sprinkles whenever the mood strikes.
02 -
  • Overmixing the dough after adding flour is the fastest way to get tough cookies, so stop mixing the moment everything comes together.
  • If your butter is too warm, the dough will spread into flat pancakes, so aim for cool room temperature.
03 -
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and develop a chewier center.
  • Rotate your baking sheets halfway through baking for even browning, especially if your oven has hot spots like mine does.

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