Classic Butter Sugar Cookies (Printable)
Classic buttery cookies with crisp edges and tender centers, perfect for decorating with icing and sprinkles.
# What You’ll Need:
→ Cookie Dough
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1 cup (225 g) unsalted butter, softened
04 - 1 large egg
05 - 2 teaspoons pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
→ Decorating Icing (Optional)
09 - 1/2 cup (70 g) powdered sugar
10 - 1 to 2 tablespoons milk or water
11 - Food coloring, sprinkles, or colored sugar (optional)
# Directions:
01 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
02 - Add the egg, vanilla extract, and almond extract if using, then beat until fully incorporated and the mixture is smooth.
03 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
05 - Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour until firm enough to roll.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll out one disc of chilled dough to 1/4 inch thickness. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheets, spacing about 1 inch apart.
08 - Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. For softer cookies, pull them at 8 minutes; for a crisper bite, bake up to 10 minutes. Let the cookies rest on the baking sheets for 5 minutes before transferring to wire cooling racks.
09 - To make the icing, whisk the powdered sugar with milk or water, adding liquid gradually until a smooth drizzling consistency is reached. Tint with food coloring if desired. Decorate fully cooled cookies and allow the icing to set completely before serving or storing.
# Expert Suggestions:
01 -
- The dough comes together in one bowl with zero fuss, making this a recipe you will actually reach for on a random Tuesday afternoon.
- They hold their shape beautifully during baking, so your stars look like stars and your hearts look like hearts.
02 -
- If you skip the chilling step the dough will spread into unrecognizable blobs and you will be heartbroken when they come out of the oven.
- Pulling the cookies at 8 minutes gives you a softer bite while 10 minutes gets you that satisfying snap on the edges.
03 -
- Room temperature eggs blend into the butter mixture in seconds, so set yours out while the butter softens and everything moves faster.
- A light dusting of powdered sugar instead of flour on your rolling surface adds a tiny bonus sweetness and prevents sticking just as well.