Classic buttery sugar cookies (Printable)

Tender, buttery cutout cookies ideal for decorating and festive occasions.

# What Goes In:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - 2 ¾ cups all-purpose flour
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)

# How to Make It:

01 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
02 - Add the egg and pure vanilla extract to the butter mixture; beat until smooth and 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 ingredients, mixing just until a soft dough forms without overmixing.
05 - Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to ¼ inch thickness and cut into desired shapes using cookie cutters.
08 - Place cut cookies on prepared baking sheets spaced about 1 inch apart.
09 - Bake for 8 to 10 minutes until edges begin to turn golden.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 - Optionally decorate cooled cookies with royal icing, colored sugars, or sprinkles.

# Expert Tips:

01 -
  • They taste buttery and tender without being overly sweet—you can actually taste the vanilla.
  • The dough is forgiving and actually gets better when you chill it, so there's no rush.
  • You can decorate them as simply or elaborately as you want, making them perfect for any occasion.
  • They stay fresh for days in an airtight container, though they rarely last that long.
02 -
  • Don't skip chilling the dough—it's not just tradition, it actually prevents the cookies from spreading into thin, lacy discs.
  • Room temperature butter is essential; cold butter won't cream properly, and melted butter changes the whole texture of the final cookie.
  • Baking sheet temperature matters more than you'd think—if your sheets are hot when you place dough on them, the bottoms brown too quickly before the centers bake.
03 -
  • Use parchment paper on your baking sheets—it ensures even browning and makes cleanup effortless.
  • Let your baking sheets cool completely between batches; placing dough on a warm sheet causes the edges to spread before the center bakes.
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