These easy sugar cookies are where simplicity meets irresistible sweetness! If you’ve ever felt intimidated by the art of baking or just need a quick, foolproof treat, this recipe is your new best friend. Imagine biting into a cookie that’s perfectly soft, chewy, and bursting with just the right amount of sweetness – a cookie that brings back warm, nostalgic memories with every bite.
Why I love these Homemade Sugar Cookies
Get ready to fall in love with baking all over again with my Easy Sugar Cookies recipe! I’ve always been a bit skeptical about sugar cookies – finding a recipe that’s just right can be a real challenge. But let me tell you, this one is a game-changer.
It’s all about simplicity and flavor, with no need for chilling the dough or fancy cookie cutters. These cookies come out soft, chewy, and beautifully sparkly, thanks to being rolled in sugar. They’re the perfect treat for any occasion, and I’m excited to share with you a recipe that’s become a family favorite and is sure to be yours too!
Remember, the secret to perfect sugar cookies lies in the love you put into every step – from measuring your ingredients with care to watching your oven like a hawk. Each cookie you bake is a sweet testament to your dedication in the kitchen.Laura Ritterman
How to Make Sugar Cookies
To make these delicious sugar cookies, follow these steps:
- Preheat Oven: Start by preheating your oven to 350 degrees F. Prepare a large baking sheet by lining it with a Silpat baking mat or parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder. Set this mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed for about 1 minute. Then add 1 ¾ cups of granulated sugar and continue beating until the mixture is light and fluffy.
- Add Eggs and Vanilla: To the butter and sugar mixture, add the large egg, additional egg yolk, and vanilla extract. Mix until well combined.
- Combine with Dry Ingredients: Add the dry ingredients to the wet mixture. Mix on low speed just until combined. The dough might look a bit crumbly at first, but it will come together.
- Form Cookie Dough Balls: Place the remaining sugar in a small bowl. Form the dough into balls, using about 2 tablespoons of dough per cookie. Roll each ball in the sugar until well coated.
- Bake: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 14 minutes, or until the bottoms are light golden brown and the cookies start to crack. Be sure to check them early, as every oven is different.
- Cool: After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.
- Store or Serve: Store the cooled cookies in an airtight container for up to 3 days, or enjoy them fresh and warm.
To make this recipe perfectly, follow these ingredients:
All-Purpose Flour: Serves as the base of the cookie dough, providing structure to the cookies.
Baking Soda and Baking Powder: These leavening agents help the cookies rise and achieve a light, soft texture.
Salt: Enhances the overall flavor of the cookies and balances the sweetness.
Unsalted Butter: Adds richness and moisture to the cookies. Using unsalted butter allows for better control of the salt content in the recipe.
Granulated Sugar: Used both in the cookie dough and for rolling the cookies before baking. It adds sweetness and gives the cookies their classic sugar cookie taste.
Egg and Egg Yolk: The egg and additional yolk contribute to the cookies’ chewiness and help bind the dough together.
Pure Vanilla Extract: Provides a warm, aromatic flavor to the cookies.
Tips & Tricks
- Butter Temperature is Key: I always make sure my butter is at cool room temperature. It should be soft enough to blend easily but not too warm or greasy. This is crucial for getting the right texture in your cookies. If the butter is too soft, your cookies will spread too much.
- Measuring Flour Accurately: I use the spoon and level method for measuring flour. Overpacking flour can lead to dry and dense cookies. I gently spoon the flour into the measuring cup and level it off with a knife for the perfect measurement.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, leading to tough cookies. A few streaks of flour in the dough are perfectly fine.
- Rolling in Sugar: Rolling the dough balls in sugar before baking not only adds a sweet crunch but also gives them a beautiful, sparkly appearance. I make sure each ball is evenly coated for that perfect sugary crust.
- Watch the Baking Time: I keep a close eye on the cookies while they’re in the oven. They should be just set and lightly golden at the bottom. Overbaking is the enemy of soft and chewy sugar cookies. I usually check them a minute or two before the timer goes off, as every oven is different.
How to Store Sugar Cookies
To store sugar cookies, let them cool completely after baking. Place them in an airtight container, separating layers with parchment paper if needed. Store at room temperature for up to 3 days. For longer storage, freeze the cookies in a freezer-safe container or bag for up to 3 months.
How to Freeze Sugar Cookies
To freeze sugar cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze until firm. Then transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. To use, thaw at room temperature or bake straight from the freezer, adding a few extra minutes to the baking time.
See Also: Soft & Easy Snickerdoodle Cookie
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I can’t wait to hear how your own Easy Sugar Cookies turn out! This recipe has been a joy in my kitchen, and I’m excited for it to bring the same warmth and sweetness to yours. Don’t hesitate to drop a comment and share your own baking stories and variations – let’s keep the baking conversation going and spread the cookie love.