Easy Sugar Cookies Recipe
Introduction
Enjoy these easy sugar cookies that are soft, buttery, and perfectly sweet. They come together quickly and can be decorated with sprinkles or frosted for an extra special touch. Perfect for any occasion or just a simple treat.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter (at room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 tablespoons nonpareil sprinkles (for adding to the dough)
- ½ cup granulated sugar (for rolling)
- Vanilla buttercream frosting (for frosting or filling)
Instructions
- Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper.
- Step 2: In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3: In a large bowl, cream the butter and 1 ½ cups sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Scrape down the sides of the bowl.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nonpareil sprinkles if using.
- Step 5: Use a small cookie scoop to portion dough balls about 1 tablespoon each. Roll each into a ball, then gently roll in the ½ cup granulated sugar. Place on prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 9-11 minutes, until the centers are just set. The cookies will be puffy when removed but will deflate and develop crinkled tops as they cool. Let them rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For a softer cookie, slightly underbake by a minute or two and allow cookies to finish setting on the baking sheet.
- Swap nonpareil sprinkles for colored sugar or mini chocolate chips for different looks and flavors.
- Use vanilla buttercream frosting to sandwich two cookies together or simply spread on top once cooled.
Storage
Store cooled sugar cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag or container for up to 3 months. To reheat, warm briefly in the microwave or serve at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter but reduce or omit the additional salt in the recipe to prevent the cookies from becoming too salty.
How do I prevent my sugar cookies from spreading too much?
Make sure your butter is at room temperature but not too soft, and chill the dough briefly before baking if your kitchen is warm. Also, avoid using too much baking soda or powder, as this can cause excessive spread.
Print
Easy Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: Approximately 3 dozen cookies 1x
Description
These Easy Sugar Cookies are soft, chewy, and bursting with vanilla flavor. Sprinkled with colorful nonpareil decorations and optionally topped with creamy vanilla buttercream frosting, these cookies are perfect for any occasion. Simple ingredients and straightforward steps make this a great recipe for bakers of all skill levels.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Additional
- 3 tablespoons nonpareil sprinkles (for adding to the dough)
- ½ cup granulated sugar (for rolling)
- vanilla buttercream frosting (for frosting or filling)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process typically takes a few minutes and helps to create tender cookies.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully combined, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough. Fold in the nonpareil sprinkles if using.
- Scoop and Roll: Using a small cookie scoop, portion out dough balls approximately one tablespoon each. Roll each scoop gently into a ball and then roll in the ½ cup of granulated sugar before placing onto the prepared cookie sheets, spacing them about 2 inches apart for proper spreading.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes. The centers should be just set when done. The cookies will appear puffy when they come out but will deflate and develop crinkled tops as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely. If desired, frost or sandwich them with vanilla buttercream frosting once cooled.
Notes
- Ensure butter is at room temperature for easy creaming and best cookie texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Rolling the dough balls in sugar before baking adds a slight crunch and sparkle to the cookies.
- Use parchment paper to prevent sticking and ensure even baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- The frosting is optional but adds a delicious sweet complement when used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, easy cookies, vanilla cookies, homemade cookies, buttercream frosting, sprinkles, classic cookies, holiday cookies
