Easy Sugar Cookie Recipe
This Sugar Cookie Recipe is perfectly chewy, deliciously flavored, and can be ready in just about 20 minutes!
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Servings: 24 cookies
Calories: 90kcal
Equipment
- Stand Mixer
- Cookie scoop
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, use an electric hand mixer (or a stand mixer with a paddle attachment) to cream together the ½ cup unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Add in the 1 large egg and 2 tsp vanilla extract and beat again until combined. Do not overmix.
- Add in the 1 ½ cups all purpose flour, ¼ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Mix by hand until a soft dough forms.
- Scoop out the dough into 1 Tbsp balls (using a #60 cookie scoop) and roll the balls in additional granulated sugar.
- Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes or until the edges are set and the tops are slightly puffed.
- Once they are done baking, allow the cookies to cool on the cookie sheet for about 5 minutes before removing them to a cooling rack and cooling the rest of the way. Enjoy!
Video
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Butter: I use unsalted butter so that I can control the amount of salt in the recipe. If you are using salted butter, adjust the salt in the recipe accordingly. Softened butter should be at an internal temperature of 68-72 degrees Fahrenheit.
- Granulated Sugar: To mix into the cookie dough and also to roll the cookie dough balls in!
- Vanilla Extract: I use two teaspoons because I love a strong vanilla taste. You can lower the vanilla extract amount or add a bit of almond extract if you prefer.
- All Purpose Flour: You can substitute this out for 1:1 Gluten Free flour if necessary. Use the scoop and level method to measure the flour properly.
- Baking Powder and Baking Soda: We use both baking powder and baking soda in this recipe to get the right texture, taste, spread, and browning in the cookie.
- You do not have to roll the sugar cookies in granulated sugar if you do not want a slightly crunchy exterior.
- Add about ¼ - ½ tsp of almond extract to this recipe for an almond taste if you prefer.
- Don’t over bake these cookies! If you want your cookies to be soft and pillowy, remove them from the oven about 1-2 minutes before they look finished.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 68mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 129IU | Calcium: 6mg | Iron: 0.4mg
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