Making Sugar Cookie Recipe, Its Ingredients, And Instructions

Sweet treats! A traditional cookie recipe that calls for common household items yields cookies that are soft, chewy, and just the right amount of sweet. Perfect for when a taste for cookies strikes!

Soft Sugar Cookie

So there are crisp sugar cookies, cut-out sugar cookies with icing, sugar cookie bars, and these incredibly easy chewy sugar cookie.

They resemble the ready-to-bake cookies you can buy at the grocery store, but they’re much, much better!

You’ll adore how swift they are as well. These cookies may be prepared in 30 minutes.

It’s an old-fashioned, delightfully buttery cookie prepared just like granny used to make, and it will last for years to come. These are adored by all!

They are straightforward, delectable cookies that require little work yet yield very delightful results.

Sugar Cookie Ingredients for Recipe

• 2 1/2 cups (354g) all-purpose flour (scoop and level to measure, I like to use unbleached)
• 1/2 tsp each baking soda and baking powder
• 1/2 tsp salt
• 1 1/2 cups (300g) granulated sugar
• 1 cup (226g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 Tbsp vanilla

How to Make Sugar Cookies at Home from Scratch?

1. Turn the oven on to 350 degrees. Use silicone liners or parchment paper to line baking sheets.
2. Flour, baking soda, baking powder, and salt should be combined in a mixing basin before setting it aside.
3. Butter and sugar are thoroughly mixed in the bowl of an electric stand mixer.
4. Add vanilla and the egg and egg yolk.
5. Just blend the dry ingredients before adding them.
6. Use a medium cookie scoop to portion out the dough; alternatively, you can use 1 1/2 Tbsp at a time and form them into balls before dropping them onto the baking sheet, spacing them 2-inches apart.
7. Bake for 9 to 11 minutes in a preheated oven; they should still seem a little underdone. When baking multiple batches simultaneously, rotate the baking sheets halfway through.
8. After five minutes of cooling on the pan, transfer to a wire rack to finish cooling.

Storage and Preparation

• The Sugar Cookie dough can be prepared ahead of time and frozen or refrigerated. If you choose to go this route, I advise cutting the flour down to 2 1/4 cups (the reduced flour will make up for the fact that cold cookie dough spreads less).
• Before baking, just defrost frozen cookies in the refrigerator.
• Baked cookies should be kept in an airtight container.
• Cookies that have been baked can be kept in the freezer, refrigerator, or at room temperature.
• They’ll keep for roughly 3 days at room temperature, 1 week in the refrigerator, and 3 months in the freezer.

Advice for Making Sugar Cookie

• Allowing butter to sit at room temperature for one to two hours will soften it. I still occasionally cheat when pressed for time and use the microwave softening technique (cook for 3 seconds per side, rotate the stick of butter to the next side, and repeat until the butter is soft but not melted).
• To prevent the cookies from spreading too much when baked at high altitudes, I advise adding a little extra flour (2 2/3 cups total) or chilling the dough for 30 to 60 minutes before baking.
• In the absence of a stand mixer, a hand mixer will do. You can manually whisk the remaining flour in with a wooden spoon if the dough becomes heavy as you add more flour.

Potential Changes

• The Sugar Cookie can have chocolate chips.
• Before baking, sprinkle with colored sugar sprinkles.
• You can add 1/2 teaspoon of almond extract for added taste.
• If you’d like, try them with chopped nuts. The best options are walnuts or pecans.
• If you prefer them a bit less sweet, you can cut the sugar by 1/4 cup; however, I don’t advise cutting it by much more because it will change the cookies’ texture and spread.

Additional Delectable Cookie Recipes

• Cookie Brownies
• Macarons with coconut
• Meltaway Lemon Cookies
• Linzer Biscuits
• Chocolate-Peanut Cookies

Ingredients

• 2 1/2 cups (354g) all-purpose flour (scoop and level to measure)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups (300g) granulated sugar
• 1 cup (226g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 Tbsp vanilla

Instructions

1. Turn the oven on to 350 degrees. Use silicone liners or parchment paper to line baking sheets.
2. Flour, baking soda, baking powder, and salt should be combined in a mixing basin before setting it aside.
3. Butter and sugar are thoroughly mixed in the bowl of an electric stand mixer.
4. Add vanilla and the egg and egg yolk.
5. Add the flour mixture and blend briefly.
6. Use a medium cookie scoop to portion out the dough; alternatively, you can use 1 1/2 Tbsp at a time and form them into balls before dropping them onto the baking sheet, spacing them 2-inches apart.
7. Bake for 9 to 11 minutes in a preheated oven; they should still seem a little underdone. When baking two batches simultaneously, rotate the pans halfway through.
8. After five minutes of cooling on the pan, transfer to a wire rack to finish cooling.
9. Cookies should be kept in an airtight container.