Scratch-made Easy Sugar Cookies
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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
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Ingredients
- 1 cup butter softened
- 1 and ½ cup granulated sugar
- 1 large eggs
- 1 and ½ teaspoon pure vanilla extract
- 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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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I have never been successful with sugar cookies until this recipe. Super easy and the taste is exactly what I want in a sugar cookie. Like another reviewer mine did not puff up at all. My baking powder is new so I don’t think that was an issue and I don’t really care because they taste amazing! I did end up with 33 cookies instead of the stated 24 even with rolling 1/2 the recipe 1/4″ thick (again, not a complaint cause COOKIES).
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.