Sugar Cookies to Roll or Not
Indulge in the ultimate versatility of "Sugar Cookies to Roll or Not," a delightful recipe designed for both ambitious bakers and those craving simplicity. With a tender, buttery texture and just the right amount of sweetness, these classic cookies can be customized to suit your style—roll out the dough for creative shapes or scoop and bake for quick, fuss-free treats. Featuring pantry staples like softened butter, granulated sugar, and a touch of vanilla, the recipe comes together in just 20 minutes of prep time, delivering perfectly golden cookies in under an hour. Ideal for any occasion, these sugar cookies are a canvas for endless decoration possibilities or equally satisfying enjoyed plain. Whether you're building holiday memories or whipping up a quick dessert for a weeknight, this recipe adapts to your needs, making it a must-try for every home baker.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be sure to scrape down the sides of the bowl as needed.
If rolling out the dough for shaped cookies, divide it into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour. Otherwise, skip refrigeration for scoop-and-bake cookies.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
For rolled cookies: Lightly flour your work surface and rolling pin. Roll out one disc at a time to about 1/4-inch thickness. Use cookie cutters to cut out shapes, then transfer them to the prepared baking sheets.
For scoop-and-bake cookies: Use a small cookie scoop or spoon to portion out dough balls. Flatten slightly with your palm or the bottom of a glass if desired.
Bake cookies for 8-10 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake; the cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the tray for 2-3 minutes before transferring them to a wire rack to cool completely.
Optional: Decorate cooled cookies with frosting, sprinkles, or powdered sugar, or enjoy them plain!
Nutrition Facts
Calories |
3657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 200.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 117 mg | 9% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 442 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.
