How to Make Sugar Cookies from Scratch
Sugar cookies start with creaming butter and sugar until light, then mixing in egg and vanilla before adding flour, baking powder, and salt. The dough needs to chill for at least an hour before rolling and cutting. Bake at 375°F for 8-10 minutes until the edges just start to set but the centers still look soft.
What goes in.
- 1 cupbutter
- 3/4 cupgranulated sugar
- 1 largeegg
- 1 tspvanilla extract
- 2 1/4 cupsall-purpose flour
- 1/2 tspbaking powder
- 1/2 tspsalt
The method.
Cream the butter and sugar
Beat 1 cup softened butter with 3/4 cup granulated sugar in a large bowl until light and fluffy, about 3 minutes with an electric mixer. The mixture should look pale and increased in volume.
Add wet ingredients
Beat in 1 large egg and 1 teaspoon vanilla extract until just combined. Don't overmix once the egg goes in.
Mix the dry ingredients
In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Combine wet and dry
Add the flour mixture to the butter mixture and mix on low speed until just combined. The dough should come together but still look slightly shaggy.
Chill the dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Cold dough rolls easier and holds its shape better when cut.
Roll and cut
On a floured surface, roll the dough to 1/4-inch thickness. Cut with cookie cutters, dipping them in flour between cuts to prevent sticking. Place cookies 2 inches apart on parchment-lined baking sheets.
Bake the cookies
Bake at 375°F for 8-10 minutes until edges are just set but centers still look soft and pale. They'll firm up as they cool. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Other turns to take.
Brown Sugar Cookies
Replace half the granulated sugar with packed brown sugar for a deeper flavor and softer texture
Lemon Sugar Cookies
Add 2 tablespoons lemon zest and 1 tablespoon lemon juice, reducing vanilla to 1/2 teaspoon
Almond Sugar Cookies
Replace vanilla with almond extract and add 1/4 cup finely chopped almonds to the dough
Cinnamon Sugar Cookies
Add 1 teaspoon cinnamon to the dry ingredients and roll cut cookies in cinnamon sugar before baking
When it doesn't go to plan.
Room temperature butter should give slightly when pressed but not be melted or greasy
Re-roll scraps only once to prevent tough cookies from overworked dough
Chill cut cookies on the baking sheet for 15 minutes before baking for extra sharp edges
Cookies are done when edges just start to turn golden but centers still look underbaked
Store baked cookies in an airtight container with parchment between layers
The ones that keep coming up.
Why do my sugar cookies spread too much?
The butter was too warm, the dough wasn't chilled long enough, or the oven temperature is too low. Make sure butter is just softened, chill dough thoroughly, and verify oven temperature with a thermometer.
Can I make this dough ahead of time?
Yes, wrap the dough disk tightly and refrigerate up to 3 days or freeze up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.
How do I get clean, sharp edges on cut cookies?
Use a sharp cookie cutter, dip it in flour between cuts, and chill the cut cookies on the baking sheet before baking. Don't twist the cutter when cutting.
Why are my cookies tough?
The dough was overmixed after adding flour, or you re-rolled the scraps too many times. Mix just until flour disappears and limit re-rolling to once.
How long do sugar cookies stay fresh?
Store unfrosted cookies in an airtight container at room temperature for up to one week. Frosted cookies should be stored the same way but eaten within 3-4 days.