Classic Buttery Sugar Cookies (Printable)

Tender, buttery sugar cookies ideal for festive cutouts and decorating, featuring a soft and crumbly texture.

# Ingredient List:

→ Dough

01 - 1 cup unsalted butter, softened (226 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 large egg
04 - 1 ½ teaspoons pure vanilla extract
05 - 2 ¾ cups all-purpose flour (345 g)
06 - ½ teaspoon baking powder
07 - ½ teaspoon salt

→ For Rolling and Decorating

08 - Additional all-purpose flour, for rolling
09 - Royal icing, colored sugars, or sprinkles (optional)

# How to Prepare:

01 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
02 - Add the egg and vanilla extract to the butter mixture and beat until fully combined.
03 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
05 - Divide dough into two halves, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to ¼ inch thickness and cut shapes using cookie cutters.
08 - Place cutouts on prepared baking sheets, spacing them about 1 inch apart.
09 - Bake for 8 to 10 minutes until edges just begin to turn golden.
10 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Apply royal icing, colored sugars, or sprinkles if desired once cookies have cooled.

# Expert Advice:

01 -
  • The dough holds its shape beautifully, so your cutouts actually look like what you intended, even on your first try.
  • These cookies stay tender and soft for days, which means you can make them ahead without them turning rock-hard.
  • They're a blank canvas—decorate as wild or as simple as you want, or eat them plain with coffee.
02 -
  • The difference between soft and crispy cookies is just one minute in the oven—edges turning golden means done, not the color of the centers.
  • Chilled dough is your friend; it prevents spreading and keeps shapes sharp, so don't skip this step even if you're impatient.
03 -
  • Use a light hand when mixing the dry ingredients into the wet; overworking develops gluten and makes cookies tough instead of tender.
  • If your butter is too soft or warm, your dough will be sticky and spread all over the baking sheet—keep it cool and re-chill the rolled dough if needed.
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