This simple recipe will be your new go-to for Sugar Cookies. These cookies comes together in minutes, and you don’t have to roll out the dough. Bake them soft, or crisp – your choice!
Happy Monday, friends! Today I’m bringing you an easy sugar cookie recipe. Everyone needs one of those, right? I am often asked which recipes I use for certain “traditional” desserts (chocolate cake, oatmeal cookies, vanilla buttercream, etc.). Although this little space of mine is filled with of plenty sweet treats, I don’t have many of the classics that you might
want need. I’m going to start bringing you some of my favorite everyday go-to recipes.
Up first, easy homemade sugar cookies. These are easy for two reasons. 1) the dough comes together in about 5 minutes flat. 2) no chilling and rolling out the dough.
The dough gets scooped, tossed around in sugar, and placed on a baking sheet where you’ll flatten and bake them. Easy peasy!
You can underbake them slightly for a softer cookie, or bake them a little longer for a crisp cookie (I like mine right in between). You can eat them plain, top them with sprinkles, cover them in frosting, or use them as a base for other recipes (hint: adorable Spring-themed recipe coming soon!). These cookies are flavored with vanilla extract and a hint of almond extract, and that’s what makes them extra scrumptious.
So there you have it. Easy, delicious, sugar cookies. Stack ’em up, gobble ’em up, enjoy!
Easy Sugar Cookies
- 1/2 cup unsalted butter slightly softened but still firm
- 2/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract optional
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling (coarse sugar can also be used)
Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone liners.
Using an electric mixer, beat butter and sugar for a couple minutes, until light and creamy. Add extracts and egg, and beat until combined, scraping the sides of the bowl as necessary.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
Place 1/2 cup sugar in a shallow bowl or plate. Scoop dough by the heaping tablespoon (I used a 1 1/2 tablespoon scoop), and roll in the sugar. Space dough balls about two inches apart on the prepared baking sheets. Use the bottom of a glass to flatten each ball of dough.
Bake for 7-8 minutes for softer cookies, or 9-10 minutes for crispier cookies. If using portions of dough that are more or less than 1 1/2 tablespoons, adjust baking time accordingly. Place the baking sheet on a rack to cool completely.
Recipe adapted from King Arthur Flour