Easy Sugar Cookies Recipe

Craft delightful treats with the Easy Sugar Cookies Recipe. Simple ingredients, authentic taste, and perfect for any occasion.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, at cool room temperature
• 1 3/4 cups granulated sugar
• 1 large egg plus 1 large egg yolk
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar, for rolling cookies in

Instructions

Step 1: Prepare Baking Sheet

Preheat the oven to 350°F (177°C) and get your large baking sheet ready: line it with a Silpat mat or parchment paper so the cookies release cleanly and bake evenly. Take a moment to position the lined sheet on the bright white quartz countertop so it’s within easy reach — this simple prep keeps the baking flow smooth and stress-free.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, salt, and baking powder in a medium mixing bowl until everything is evenly distributed and airy; you should see a fine, pale powder with tiny darker specks from the leaveners. This is the dry base that will determine the cookie’s crumb, so give it a light, confident whisk to remove any lumps and introduce a little air.

Step 3: Cream Butter and Sugar

Place the cool room-temperature butter in your stand mixer bowl fitted with the paddle (or a large mixing bowl if working by hand) and beat on medium for about a minute to soften and aerate it. Add the granulated sugar and continue beating until the mixture becomes pale, visibly fluffy and aerated — the texture should look soft and billowy, with tiny air pockets creating a velvet-like surface. Remember to scrape the bowl down occasionally so the cream becomes uniform and smooth.

Step 4: Combine Wet Ingredients

To that light butter-sugar base add the whole egg, extra egg yolk, and the vanilla extract. Beat just until the mixture becomes glossy and cohesive — it will shift from fluffy to a slightly denser, silky emulsion that holds together. The surface should look smooth and homogeneous with a warm pale-yellow hue, no separated pools of liquid, and the paddle or spatula will be coated in the glossy batter.

Step 5: Assemble the Dough

Add the whisked dry ingredients to the buttery wet mixture on low speed, mixing until they’re just combined; stop while you can still see a few faint streaks of flour. The result should be a soft, slightly tacky cookie dough that holds its shape when scooped — thick and pliable with a tender grain from the flour. Avoid overworking it so the cookies stay tender rather than tough.

Step 6: Shape and Coat Cookies

Scoop or roll the dough into roughly 2-tablespoon balls (use a small cookie scoop for evenness), then roll each ball in a shallow bowl of granulated sugar until evenly coated. Arrange the sugar-dusted balls spaced about 2 inches apart on your prepared Silpat- or parchment-lined baking sheet. You’ll see the dough balls glint slightly where the sugar crystals catch the light and the sheet will look neatly organized, ready for the oven.

Step 7: Bake the Cookies

Bake the trays for 10–14 minutes until the bottoms turn a light golden brown and the tops display delicate, faint crackling; the cookies should still look slightly puffy. Let them sit on the baking sheet for five minutes to firm up, then transfer the warm cookies to a wire cooling rack so air circulates and they finish setting without steaming. The final result is tender, slightly chewy cookies with a glittering sugar crust and pale golden undersides.

Notes

• Always preheat your oven to ensure even baking.
• Use room temperature butter for the perfect spread and texture.
• Check cookies often while baking to prevent overbaking.