Sugar cookies are classic, buttery treats often shaped with cutters and decorated with icing, perfect for holidays and special occasions.2 They can range from crisp and tender to soft and chewy, depending on the recipe and technique used.

• Prep Time: 30 minutes

• Cook Time: 7–12 minutes

• Servings: 24–36 (varies by recipe and cutter size)

• Temperature: 350°F (180°C) to 375°F (190°C), depending on the recipe

Ingredients:

• All-purpose flour: 3 cups (360g) 2

• Aluminum-free baking powder: 2 teaspoons (10g) 2

• Salt: 1/2 teaspoon (3g) 4

• Unsalted butter: 1 cup (227g), at room temperature 2

• Granulated sugar: 1 cup (200g) 2

• Large egg: 1 large (50g) 2

• Pure vanilla extract: 2 teaspoons (10ml) 2

• Optional: 1/4 cup (50g) granulated sugar for rolling dough 6

Equipment needed:

• Electric mixer (stand or hand mixer) with paddle attachment 2

• Mixing bowls (medium and large)

• Measuring cups and spoons

• Rolling pin

• Baking sheets

• Parchment paper or non-stick baking mat

• Cookie cutters

• Wire cooling rack

• Spatula for transferring cookies

Instructions:

1. In a medium bowl, whisk together flour and baking powder. Set aside.2

2. In a large bowl, beat butter and sugar with an electric mixer on medium speed for about 1.5 minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.2

3. Turn the mixer to low and gradually add the flour mixture, a little at a time, stopping occasionally to scrape the bowl. Once all flour is incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.2

4. Wrap the dough in plastic wrap and press into a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling, or store for up to 7 days tightly wrapped.2

5. Preheat the oven to 375°F (190°C).2

6. Roll the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to create shapes and transfer them to a nonstick or parchment-lined baking sheet, placing cookies about 3/4 inch apart.2

7. Bake one sheet at a time in the middle of the oven for 7–8 minutes, or until puffy. Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.2

8. Repeat with remaining dough and scraps until all dough is used.2

Safety Notes: Ensure butter is at room temperature for proper creaming. Avoid overbaking to prevent dry, crackery cookies. Use oven mitts when handling hot baking sheets.

Substitutions:

• Use salted butter, but reduce added salt to 1/4 teaspoon.2

• Replace vanilla extract with almond extract (1/2 tsp) for a different flavor profile.3

• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.7

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 3 months.6

Pro Tips:

• Chilling the dough helps prevent spreading and maintains shape during baking.2

• For soft and chewy cookies, bake until the centers are puffy and no longer glossy, but before they start browning.7

• Use a spring-loaded scoop (3 tablespoons) for consistent cookie size when rolling dough into balls.6