The Best Sugar Cookies Recipe
Calories: 9
Adjust Servings Here: 24 Cookies
Description
Vanilla sugar cookies are a classic treat loved for their simplicity and delicious flavor. These cookies are made with basic ingredients like flour, butter, sugar, and vanilla extract, resulting in a sweet and buttery cookie with a hint of vanilla. They're perfect for any occasion and can be decorated with icing, sprinkles, or enjoyed plain.
Ingredients
Vanilla Sugar Cookies
- 470 g (3¾ cups) All-purpose flour
- ½ tsp Kosher salt
- 226 g (1 c) Unsalted butter room temperature
- 200 g (1 cup) White sugar
- 2 large Eggs
- 2 tsp Vanilla extract
Chocolate Sugar Cookies
- 420 g (3⅓ cups) All purpose flour
- 50 g (½ cups) Cocoa powder
- 226 g (1 cups) Unsalted butter room temperature
- 200 g (1 cups) White sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ tsp Coffee powder
Instructions
- Dry ingredients - In a medium bowl, sift together the flour and salt. Set aside.Note: If making chocolate sugar cookies, add the cocoa powder and coffee too.470 g All-purpose flour, 1/2 tsp Kosher salt
- Creaming - In a large bowl of a stand mixer with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy.226 g Unsalted butter, 200 g White sugar
- Wet ingredients - Add the vanilla extract followed by the eggs one at a time making sure each is well incorporated.2 large Eggs, 2 tsp Vanilla extract
- Wet to dry - Next, add the flour mixture. Combine well, but do not over-mix at this time.
- Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least.
- Roll - Once the dough is chilled, roll the dough on a lightly floured surface evenly. Pro tip - I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies
- Cut - Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
- Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies.
- Cool - When baked, let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Then transfer to an airtight container.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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