Sugar Cookie Recipe
Sugar cookies have roots in 18th-century Pennsylvania, where German settlers crafted the buttery and sweet treats we know today. Originally called “Nazareth cookies,” after the Moravian settlers in Nazareth, Pennsylvania, this recipe quickly gained popularity in the United States due to its simplicity and delicious flavor.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet(s)Parchment paper or silicone baking mat
- Rolling pin (optional, for cut-out cookies)
- Cookie cutters (optional)
- Cooling rack
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C). If you plan to chill the dough for cut-out cookies, skip this step for now.
- In a medium bowl, combine the flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, using a hand or stand mixer. This should take about 2–3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using). Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms—avoid overmixing.
- If you’re planning to roll and cut the dough into shapes, wrap it in plastic wrap and chill for at least 1 hour. This makes the dough easier to handle and ensures the cookies hold their shape during baking.
- Line your baking sheet(s) with parchment paper or a silicone mat.
- If not using cookie cutters, scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets about 2 inches apart.
- For rolled and cut cookies, roll the chilled dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to cut out shapes and place them on the baking sheet.
- Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate as desired with icing, sprinkles, or sanding sugar, or enjoy them plain.