Sugar Cookie 2009
Get ready to indulge in sweet nostalgia with Sugar Cookie 2009, the quintessential recipe for buttery, melt-in-your-mouth sugar cookies that are perfect for any occasion. With a mix of simple pantry staples like unsalted butter, granulated sugar, and vanilla extract, this recipe yields 30 golden cookies that are crisp at the edges and soft at the center. The dough is incredibly versatile, making it ideal for rolling and cutting into festive shapes using your favorite cookie cutters. Whether you leave them plain or adorn them with icing, sprinkles, or colored sugar, their delicate flavor and tender texture are sure to impress. Ready in under 30 minutes, these cookies are as easy to bake as they are satisfying to eat. Try this classic sugar cookie recipe for holidays, birthdays, or anytime a sweet craving strikes!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Mix well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure tender cookies.
Turn the dough onto a lightly floured surface and roll it out to 1/4-inch thickness. Use cookie cutters of your choice to cut out shapes.
Place the cut-out cookies onto the prepared baking sheets, spacing them at least 1 inch apart.
Bake in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Decorate the cookies as desired with icing, sprinkles, or colored sugars. Store in an airtight container for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 200.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 71 mg | 5% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 424 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.
