Classic Secret Ingredient Sugar Cookies
These classic sugar cookies feature both granulated and powdered sugar for a tender crumb and delightful sweetness. Perfect for any occasion, they hold their shape beautifully for decorating.
Equipment
- medium bowl
- large bowl
- electric mixer
- rolling pin
- cookie cutters
- baking sheets
- parchment paper or silicone baking mats
- wire rack
Ingredients
Cookie Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar (confectioners' sugar)
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- Using an electric mixer, beat the softened butter, granulated sugar, and powdered sugar until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until just combined, scraping down the bowl as needed.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined to avoid overmixing.
- Divide the dough, flatten each half, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll chilled dough to ¼-inch thickness and cut shapes with cookie cutters, re-rolling scraps as needed.
- Transfer cookies to prepared baking sheets, spaced 1 inch apart, and bake for 8-10 minutes until edges are lightly golden.
- Cool cookies on baking sheets for 5 minutes before moving them to a wire rack to cool completely.
- Once completely cooled, decorate as desired with royal icing, buttercream, or powdered sugar.
Notes
Chilling the dough is crucial for preventing spread and making it easier to handle. Do not overmix the dough once the dry ingredients are added, as this can result in tough cookies. The cookies should still look pale in the center when removed from the oven.