Heirloom Sugar Cookies
Elevate your baking game with these timeless Heirloom Sugar Cookies, a cherished family favorite that combines simplicity and nostalgia. Made with pantry staples like creamy unsalted butter, pure vanilla extract, and just a hint of milk for rolling perfection, these cookies bake up soft with light golden edges in just 10 minutes. Whether you shape them into festive cutouts or classic rounds, their buttery-sweet flavor and delicate crumb make them the ultimate canvas for colorful icing or sprinkles—but they’re equally irresistible plain! Perfect for holiday gatherings, bake sales, or everyday treats, this versatile recipe is quick to prepare, easy to customize, and yields 24 perfectly balanced cookies that promise to delight kids and adults alike. Don’t miss out on this classic sugar cookie recipe that’s sure to become a staple in your dessert rotation!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 tablespoon milk (optional, for rolling dough)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
Add the egg and pure vanilla extract to the butter and sugar mixture. Mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
If the dough is too sticky to handle, you can refrigerate it for 15-20 minutes to firm it up.
Lightly flour a clean surface and roll out the dough to about 1/4 inch thick. Alternatively, you can lightly dampen your hands with a small amount of milk to prevent sticking.
Use cookie cutters to cut out shapes from the dough and transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn golden. Be careful not to overbake to ensure the cookies stay soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Decorate with icing, sprinkles, or enjoy them plain!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 432.7 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 201.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 112 mg | 9% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 440 mg | 9% | |
*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.
