A Perfect Sugar Cookie
Achieve bakery-level perfection with this classic sugar cookie recipe that’s soft, sweet, and irresistibly buttery! "A Perfect Sugar Cookie" combines simple pantry staples—like unsalted butter, granulated sugar, and pure vanilla extract—into tender cookies with a delicately crisp edge. The dough is easy to work with, thanks to a short refrigeration step, making it ideal for rolling and cutting into your favorite shapes. Whether you enjoy these cookies plain, with a dusting of sugar, or decorated with colorful icing, they’re perfect for any occasion, from holiday parties to everyday treats. Ready in under an hour, these cookies are as versatile as they are delightful. With tips on achieving that cookie-cutter perfection, this recipe is the ultimate go-to for sugar cookie lovers!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium-high speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, and beat on low speed until fully incorporated.
In a separate medium-sized bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Avoid overmixing.
Divide the dough in half, flatten into disks, and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes or up to 24 hours.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Lightly flour a clean surface and a rolling pin. Roll out one chilled dough disk to about 1/4-inch thickness.
Use cookie cutters to cut shapes from the dough. Transfer the shapes to the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 7-8 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centers soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough. Decorate as desired, or enjoy plain.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 432.5 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 201.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 69 mg | 5% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
