Description
Classic soft and buttery sugar cookies with a delicate texture and sweet vanilla flavor, perfect for rolling in sugar and baking to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, combine the sifted flour, baking powder, and sea salt. Set aside.
- Cream butter and sugar: In the bowl of an electric mixer, cream the softened butter and granulated sugar together on high speed for 3-5 minutes until light and fluffy. This step is crucial for the texture.
- Add eggs and vanilla: Reduce the mixer speed to low and add the eggs and vanilla extract. Scrape down the bowl to incorporate all ingredients evenly.
- Incorporate dry mixture: With the mixer still on low, slowly add the dry flour mixture. Scrape down the bowl again and beat for an additional 30 seconds to fully combine.
- Shape the cookies: Pour extra granulated sugar into a small bowl. Scoop dough and roll into 1-inch balls carefully, as the dough is soft. Roll each ball in the sugar to coat.
- Flatten the dough balls: Place coated balls 2 inches apart on the baking sheets. Using the bottom of a drinking glass, press down each ball to 1/3 to 1/2-inch thickness for even baking.
- Bake cookies: Bake each sheet of cookies for 11 minutes, or until the edges are just turning golden and the centers are set but still soft.
- Cool cookies: Allow the cookies to cool completely on the baking sheets before handling or serving to maintain their delicate texture.
Notes
- For an extra touch of flavor, try a bourbon glaze by whisking 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon, then mixing in 1 cup powdered sugar until smooth. Dip cooled cookies and let dry.
- Do not over-handle the dough to keep the cookies tender and soft.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Make sure butter is softened to room temperature for easier creaming and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
