These melt-in-your-mouth sugar cookies are a classic for a reason! They’re simple to make, require minimal ingredients, and come together without any baking powder. They’re perfect for beginner bakers, last for days in an airtight container, and are sure to be a crowd-pleaser.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
Directions:
1. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can take a few minutes with a hand mixer or stand mixer on medium speed.
2. Beat in the eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
3. Dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
4. Vanilla extract: Stir in the vanilla extract until incorporated.
5. Chill the dough (optional): While this step isn’t strictly necessary, chilling the dough for at least 30 minutes can help the cookies hold their shape better when baking.
6. Preheat oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.
7. Scooping and shaping: Roll tablespoons of dough into balls and place them on the prepared baking sheets, leaving a few inches of space between each cookie.
8. Flatten the cookies: You can gently flatten the tops of the cookie dough balls with the back of a spoon or your fingers for a classic sugar cookie shape.
9. Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown.
10. Cool completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (per cookie):
Calories: 140
Note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.
Conclusion
These easy sugar cookies are a delicious and versatile treat. They’re perfect for enjoying on their own, frosting with your favorite flavor, or using as a base for cookie decorating. With their simple ingredients and straightforward instructions, they’re a great recipe for bakers of all skill levels.
Frequently Asked Questions (FAQs)
1. Can I substitute brown sugar for granulated sugar?
Yes, you can! Using brown sugar will give the cookies a slightly chewier texture and deeper flavor. Substitute the same amount of brown sugar for the granulated sugar in the recipe.
2. My cookies are spreading too much. What can I do?
There are a few reasons why your cookies might be spreading too much. One possibility is that the butter was too soft. Make sure your butter is softened at room temperature, but not melted. Another possibility is that your oven temperature is too high. Double-check your oven temperature with an oven thermometer to ensure accuracy. Chilling the dough for at least 30 minutes before baking can also help the cookies hold their shape better.
3. How can I tell when the cookies are done?
The cookies are done when the edges are golden brown and the centers are just slightly set. They may appear a little soft in the middle when you take them out of the oven, but they will firm up as they cool.
4. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for at least an hour, then transfer the frozen dough balls to a freezer-safe storage container. When you’re ready to bake, preheat your oven and bake the frozen cookie dough balls for an extra minute or two, or until golden brown.
5. How can I decorate these cookies?
These cookies are a great blank canvas for decorating! You can frost them with your favorite flavor of buttercream frosting, sprinkle them with colored sugars, or pipe designs with royal icing. Get creative and have fun!
