Classic Buttery Sugar Cookies (Print version)

Tender, buttery sugar cookies ideal for festive cutouts and decoration.

# What You'll Need:

→ 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

→ Rolling and Decorating

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

# How to Make:

01 - Beat the softened butter and sugar together in a large bowl until light and fluffy, about 2 to 3 minutes.
02 - Add the egg and vanilla extract to the butter mixture and beat until well combined.
03 - Whisk together 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.
05 - Divide the dough in half, flatten each portion into a disk, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one dough disk to ¼ inch thickness. Cut into desired shapes using cookie cutters.
08 - Place shapes on prepared baking sheets spaced 1 inch apart.
09 - Bake for 8 to 10 minutes, until edges begin to turn golden.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 - Decorate cooled cookies with royal icing, colored sugars, or sprinkles as desired.

# Expert Tips:

01 -
  • The dough holds its shape beautifully so your cutouts actually look like what theyre supposed to be.
  • Buttery and tender without being too sweet, which means you can go wild with icing.
  • It comes together fast and the dough keeps in the fridge for days when you need a head start.
  • Kids can press cutters and sprinkle sugar without much mess or stress.
02 -
  • If your dough feels too soft to roll, stick it back in the fridge for fifteen minutes instead of adding more flour.
  • Baking one minute longer gives you a crisp snap, pulling them early keeps them soft and chewy.
  • Royal icing needs to dry completely before you stack cookies, or youll end up with a sticky mess.
03 -
  • Roll dough between two sheets of parchment paper to avoid adding extra flour, which can make cookies dry.
  • Freeze cut shapes on the baking sheet for ten minutes before baking to help them hold sharp edges.
  • If your butter was too warm, the dough will spread too much, so always chill until firm.
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