These classic Scratch-made Easy Sugar Cookies have a super soft texture and amazing buttery flavor. A great basic sugar cookie recipe that you can enjoy plain, frost, or make ice cream sandwiches.
I’m just thankful I snapped this quick picture before the boys knew these cookies were out of the oven!
When I started baking with Lincoln when he was, gosh, probably two-year-old, this is the Sugar Cookie that we made. For years, the boys only wanted to make Sugar Cookies, but have recently started making Chocolate Chip cookies. They usually eat more of the dough than the baked cookies. I’ll have to say, I enjoy the dough more as well!
I made these cookies this time to go with Peach Ice Cream that I’m turning into Peach Ice Cream Sandwiches like I recently had, and loved, while at The Masters Gold Tournament. You can see all those golf pictures here and well as The Masters Famous Pimento Cheese Sandwich.
Scratch-made Easy Sugar Cookies
- First, in a large bowl using an electric mixer, beat the butter and sugar until it’s light and fluffy.
- Add a room temperature egg and vanilla to the mixture and beat until smooth.
- In another bowl, combine flour, baking powder, and salt. Whisk it to combine.
- With the mixer on low, add your flour mixture to the butter mixture a little at a time.
- After it’s blended together, roll the dough to 1/8 inch thickness. It may be easier to work with to separate the dough into two parts.
- Dip cookie cutter in flour before cutting. Cut out the cookies and place them on a cookie sheet or sheet pan.
- Bake the cookies at 375°F for 6 to 7 minutes or until cookies are lightly browned.
- Cool them for two minutes on cookie sheet before removing to wire rack to cool completely.
Scratch-made Easy Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 and ½ cup granulated sugar
- 1 large egg
- 1 and ½ teaspoon vanilla
- 2 and ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat mat (silicone baking mat)
- First, in a large bowl using an electric mixer, beat the butter and sugar until it's light and fluffy.
- Add a room temperature egg and vanilla to the mixture and beat until smooth.
- In another bowl, combine flour, baking powder, and salt. Whisk it to combine. With the mixer on low, add your flour mixture to the butter mixture a little at a time. After it's blended together, roll the dough to 1/8 inch thickness. It may be easier to work with to separate the dough into two parts.
- Dip cookie cutter in flour before cutting. Cut out the cookies and place them on a cookie sheet or sheet pan.
- Bake the cookies at 375°F for 6 to 7 minutes or until cookies are lightly browned. Cool them for two minutes on cookie sheet before removing to wire rack to cool completely.
Nutrition
I can’t believe my blog is over a year old already. Don’t forget the great recipes that I shared!
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Anita Guyton says
These are just like an old-fashioned sugar cookie. I made the them tonight and they are delicious. The dough was wonderful to work with. I rolled my dough out to 1/8” but they didn’t puff up as yours do. My baking powder is new so it’s not that. I used a 2 1/2” cutter and got 4 1/2 dozen. My husband likes a cookie to dunk in his milk and this is perfect.
Brittany Hudson says
I tried this episode and it was good but a little too salty so I added more sugar but I would make with less salt next time
Star says
Hello,
I baked these sugar cookies tonight. I followed the recipe/Instructions precisely. Seperated wet and dry ingredients and added them together slowly. However the dough was super crumbly and almost impossible to to keep the cookies from flaking apart as I tried to place them on the cookie sheet. I had to spend alot of time/patience patting the cookies together in the palm of my hand. Where did I go wrong? on the upside the taste was great when they came out of the oven and my kids loved them, just wish they weren’t so difficult to handle before placing them in the oven… Any tips??
Paula says
I don’t know what happened if you followed the ingredients precisely. I’ve never had a problem with them. Did you use a large egg? Using a large egg is standard in all recipes unless noted otherwise, but that would not have made a huge difference in the moisture. Did you sift the flour? That is the only other thing I see as not sifting would result in more flour and the cookies being drier.
Amy Clark Scheren says
These look just like the cookies my grandma would bake every single time we came to town. Look yummy!
Paula says
I think mine Granny made the same ones! those were the days!
Cindy Eikenberg says
Paula, I have to tell you, I LOVE sugar cookies so much and these look totally delicious and so perfect! Could you please hand me one through the screen? 😉 Thanks for sharing and pinning! Have a fun and happy weekend!
Danni@SiloHillFarm says
I love a good sugar cookie…but I always feel the need to frost them!! Your blog is a year old already?? Way to go girl!!
Wanda Ann. @ Memories by the Mile says
Paula,
These cookies are so pretty and round and perfect. I love that you don’t have to refrigerate them. I’m pinning them now so I can make them soon.
Hugs,
Wanda Ann @ Memories by the Mile
Jeannie says
Sugar cookies are my favorite. You can do so much with one recipe!