This sugar cookies recipe is a plain roll-out cookie that holds a cut shape. It is not a snickerdoodle or a frosted layer cake.
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Sugar Cookies
- Total Time: 1 hour 15 minutes
- Yield: 30 cookies 1x
Description
Sugar Cookies. From Alissa.
Ingredients
- 1 cup (226g) butter, softened
- 1 cup (200g) sugar
- 1 egg
- 2 teaspoons vanilla
- 2 3/4 cups (330g) flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Cream the butter and sugar. Beat in the egg and vanilla.
- Stir in the flour, baking powder, and salt. Divide the dough, wrap it, and chill 30 minutes.
- Heat the oven to 350°F (175°C). Roll to 1/4 inch and cut shapes.
- Bake 8 to 11 minutes, until the edges are barely gold. Cool on the sheet 5 minutes.
Notes
Chill the dough at least 30 minutes. Warm dough spreads into blobs.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Flour
Too much flour makes a tough cookie. Add it only if the dough sticks while you roll.
Rolling
Roll between parchment so you do not add extra flour.
Bake
Pale is correct. A deep brown cookie tastes like toast.
Reuse scraps
Press scraps together once. A second reroll gets tough.
Nutrition (estimated)
About 120 calories per serving. Estimate only, not a lab test.
FAQ
They spread. Why?
The dough was warm or the butter was melted. Chill it again.
Icing?
A powdered-sugar glaze after they cool. Icing on a hot cookie slides off.
Thickness
A quarter inch stays tender. Paper-thin cookies get hard.
Freeze the dough?
Yes, wrapped, for a month. Thaw in the fridge before rolling.