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A close-up image of a stack of sugar cookies, with the top cookie partially bitten to reveal a soft, tender, and crumbly inside. The cookies have a golden-brown edge and a lighter center, showcasing their chewy texture. They are stacked on a wooden surface, with the focus on their delicious interior and perfect bake. The background is softly blurred, adding to the warm and inviting atmosphere, and a small wooden bowl of sugar is visible in the foreground, emphasizing the homemade feel of these classic cookies.
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Sugar Cookies

These classic sugar cookies are soft, chewy, and sweet, perfect for any occasion. Easily customizable with colorful sugars or delicious add-ins, they're sure to delight everyone
Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 26 cookies
Calories 120kcal
Author Camila Hurst

Ingredients

  • 10 tbsp unsalted butter room temperature (141 grams)
  • 1 1/4 cup granulated sugar 225 grams
  • 1 large egg room temperature
  • 1 large yolk room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cup all-purpose flour 283 grams
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Beat the butter with a mixer for 1 minute at medium-high speed.
  • Add the sugar and beat for another 2 minutes, until creamy and fluffy.
  • Add the whole egg and mix to combine. Scrape the bowl and mix briefly.
  • Add the egg yolk and the vanilla, and mix until incorporated.
  • Add the flour, baking powder, baking soda, and salt to the bowl.
  • Mix on low until the ingredients come together.
  • Scoop the cookies into small balls using a cookie scoop, and place each cookie in a tray lined with parchment paper.
  • Place the cookies in the freezer while you pre-heat the oven to 350ºF.
  • You don’t necessarily have to chill the cookies before baking, but if you don’t chill them they will spread out slightly more than if you do.
  • Once the oven is pre-heated, place the cookie balls on a tray lined with parchment paper or a silicone mat, at least 2 inches apart from each other.
  • Bake the cookies in the oven for 10 to 12 minutes, until they are set on the outside and slightly golden.
  • Store the cookies at room temperature in an airtight container for up to 3 to 4 days.

Notes

Rolling the Cookies in Sugar: Sprinkle about 1/4 cup of crystal sugar on a shallow bowl. Right after scooping the cookies, roll the cookies between your hands into a smooth ball, then dredge each one in the sugar. Proceed with the chilling/baking as described above. You can also use colorful sugar to make the cookies fun, such as green and red sugar for Christmas, or pink, green, blue sugar for Easter.
Freezing: After chilling the cookies in the freezer for about 1 hour, they should be frozen solid. You can then place the cookies in a ziplock bag, and keep them in the freezer. Anytime you feel like eating a cookie, just pre-heat the oven and bake the cookies straight from the freezer.
Chilling: As mentioned above, chilling is not needed, you can bake these cookies straight after shaping. This may cause them to spread out more, while chilling might make the cookies a bit fluffier and taller.
Add-ins: You can add chocolate chips, chopped nuts, sprinkles, spices, coconut flakes, chopped candy, to the dough after adding the flour to the cookies. Add about 1/4 cup of additions, or more if you want.

Nutrition

Serving: 1cookie | Calories: 120kcal