There are a million and a half sugar cookie recipes out there. I do not claim to have any sort of sugar sorcery in mine, but I will tell you that my recipe makes a soft, delicious cookie EVERY. SINGLE. TIME. I have made this recipe an absolute thousand times and no matter what, I am always pleased with them.
Before I get to the recipe, I want to tell you about these cookies. I ALWAYS pair this recipe with my royal icing! If you are interested in that, check out my recipe under the main tutorial page! These are not particularly sweet cookies. I think the combination of the cookie and the icing makes for a perfect blend of sweetness. That being said, if you are wanting some cookies to munch on without icing, these guys aren’t for you. Next, these are SOFT cookies. Some people prefer a bite to their cookies, I am not one of those people. Lastly, this recipe makes about 3 dozen 1/4in thick cookies or 2 dozen 1/2in cookies. Just a heads up in case you were just looking for an afternoon snack!
Okay, without further ado, here is my absolute favorite sugar cookie Recipe! (Make sure you check out the instructions, there are a few tips that will make all the difference in soft vs tough cookies)
Sugar Cookie Recipe
- 2 Sticks (Salted) Butter, softened
- 1 Cup Sugar (granulated)
- 1 Egg
- 2 Tsp REAL Vanilla
- 3 Cups All Purpose Flour
- 1.5 Tsp Salt
- 2 Tsp Baking Powder
- 1/4 Cup Water, Room Temp
Combine butter and sugar and beat with a hand mixer until fluffy, about 3 minutes. The hand mixer is very important, using a stand mixer makes it far too easy to over work the dough which will give you tough cookies. Next add in your egg and vanilla and mix until combined. Combine flour, baking powder, and salt in a separate bowl and stir with a fork. When well combined add dry ingredients to wet ingredients and mix until you get a sand like texture. You should NOT have added any water yet. Carefully dump your bowl out onto a clean surface and begin squishing (for lack of a better word) with your hands. Add tiny amounts of your water, massaging them into your dough until you have one large ball. You may not need the whole 1/4 cup, you may need a little more. Depending on how soft your butter is and the humidity outside, this number can change. Once you get your ball, lightly flour your surface and begin rolling your dough. Roll it completely out to the size you want, fold it back up, reflour and do it again. Once you get your dough to the desired thickness, you can grab some cutters and go to town. I recommend being as efficient as possible, the more you gather and roll the dough, the tougher your cookies will be. Once you have all of your shapes cut, spatula them onto a sheet pan. I personally line mine with parchment paper. Pop the sheet pan in the fridge and preheat your oven to 350 degrees. The time it takes an oven to preheat is about the perfect amount of time for your cookies to chill. Once your oven is ready pop the cookies in, preferably on a middle rack, and set your timer for 6 minutes. After 6 minutes is up, check your cookies. You want the shine to have disappeared. They may wind up needing 12 minutes, check on them every 2 minutes after that initial 6. When the ingredients start to melt, they will start to look really shiny, when the cookies are nearing done, that shine will be gone. Carefully place them on the counter and LEAVE THEM ON THE PAN TO COOL. I know. This is baking sacrilege, but y’all it works for me. Anyway, once the cookies are completely cool, at least two hours, they are ready for their icing!!
Did you try our recipe?? I would love to know how it went! Let me know in the comments!