No-Fail Easy Sugar Cookies (Perfect Shapes Every Time!)
If you're looking for a simple, NO CHILL, NO SPREAD Sugar Cookie Recipe that stays soft and chewy.. You've officially found it! Made by literal MILLIONS every single year, this Sugar Cookie has it all.
Servings: 36 cookies
Ingredients
- 1 cup (222g) butter room temperature
- 1 cup (233g) granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 3 cups (456g) flour
- 2 tsp baking powder
- 1 batch Sugar Cookie Frosting
Instructions
- Preheat oven to 350°F. (180°C)
- Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
- Scrape sides and add in vanilla and egg. Mix until combined.
- Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
- Use a rolling pin and roll the dough onto a floured surface until 1/4-1/2 inch thick, depending on the size of your cookie cutter. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
- Use cookie cutters and cut out desired shapes. Transfer the cookies to an un-greased cookie sheet.
- Bake at 350°F (180°C) for 7-11 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
- Frost with your favorite Sugar Cookie Frosting and Enjoy!
Video
Notes
Tip: When gathering up the dough scraps, wet your hands and then 'knead' the dough until it is soft and playdoh like again. This dough is great to work with, there is no such thing as over kneading this dough!
Nutrition
Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 47mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 165IU | Calcium: 16mg | Iron: 0.5mg