Classic Buttery Sugar Cookies (Printable format)

Tender, buttery sugar cutouts ideal for decorating and festive occasions.

# What You’ll Need:

→ Dough

01 - 1 cup unsalted butter, softened (226 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - 2 ¾ cups all-purpose flour (345 g)
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt

→ For Rolling and Decorating

08 - Additional flour for rolling
09 - Royal icing, colored sugars, or sprinkles (optional)

# Directions:

01 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
02 - Add the egg and vanilla extract; mix thoroughly until fully combined.
03 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms.
05 - Divide dough into two halves, flatten each into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to ¼-inch (6 mm) thickness and cut into desired shapes using cookie cutters.
08 - Place cookies on prepared baking sheets, spacing approximately 1 inch (2.5 cm) apart.
09 - Bake for 8 to 10 minutes, or until edges begin to turn golden brown.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 - Apply royal icing, colored sugars, or sprinkles as desired once cookies are fully cooled.

# Expert Advice:

01 -
  • They hold their shape beautifully whether you're cutting snowflakes or hearts, so they're perfect for decorating without falling apart.
  • The dough is forgiving and actually tastes better the next day, which means you can make them ahead and decorate when life is less hectic.
  • One batch makes enough for sharing, gifting, or eating half of them before anyone notices.
02 -
  • Chilling the dough isn't optional—it's the difference between cookies that spread into thin wafers and cookies that stay thick and tender with defined edges.
  • Room temperature butter creams properly, but cold or melted butter won't trap enough air, and you'll end up with denser, flatter cookies that taste more like shortbread.
03 -
  • Bake for the shorter time if you want them tender and chewy, and add a full minute if you prefer them crispy—the difference is subtle but real.
  • Sifting the dry ingredients isn't required, but whisking them together prevents lumps and ensures even distribution of the baking powder and salt.
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