Sugar Cookies

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Sugar cookies are a classic treat loved by many. They are simple to make and require common ingredients, making them perfect for bakers of all skill levels. These cookies are soft, chewy, and can be decorated in many fun ways. Whether for a holiday, a special occasion, or just a sweet snack, sugar cookies bring joy to any gathering.

how to make Sugar Cookies

Ingredients :

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup granulated sugar for decoration

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, stir together the flour, baking soda, and baking powder.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
  5. Roll rounded teaspoonfuls of dough into balls, and roll them in sugar. Place them onto ungreased cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.

how to serve Sugar Cookies

Serve sugar cookies on a nice plate for any gathering or celebration. You can enjoy them plain, or add fun decorations like frosting, sprinkles, or even colored sugar to make them more festive. They pair wonderfully with milk or tea, making for a sweet afternoon treat.

how to store Sugar Cookies

To keep sugar cookies fresh, store them in an airtight container at room temperature. They should last for about a week. For longer storage, you can freeze them. Just make sure to wrap them well to prevent freezer burn. Thaw at room temperature when ready to eat.

tips to make Sugar Cookies

  • Make sure your butter is at room temperature for easy mixing.
  • You can chill the dough for 30 minutes before rolling to make it easier to handle.
  • Experiment with different extracts, like lemon or orange, for a unique flavor.
  • Don’t overbake them; they should be slightly soft when you take them out. They will firm up as they cool.

variation

You can customize sugar cookies by adding chocolate chips, nuts, or dried fruit to the dough. Another fun idea is to use cookie cutters to make different shapes and decorate them as you like.

FAQs

Q: Can I make these sugar cookies ahead of time?
A: Yes! You can prepare the dough and refrigerate it for up to 3 days before baking.

Q: What if I want to make the cookies softer?
A: Try adding an extra egg yolk or replacing some of the granulated sugar with brown sugar for a softer texture.

Q: Can I use a sugar substitute?
A: Yes, you can use sugar substitutes that measure the same as regular sugar. Just check the package for specific baking instructions.

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Sugar Cookies

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 36 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy sugar cookies perfect for any occasion, easily customizable and fun to decorate.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup granulated sugar for decoration

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, stir together the flour, baking soda, and baking powder.
  3. In a large bowl, cream together the butter and sugar until smooth.
  4. Beat in the egg, vanilla extract, and almond extract. Gradually blend in the dry ingredients.
  5. Roll rounded teaspoonfuls of dough into balls, and roll them in sugar. Place them onto ungreased cookie sheets.
  6. Bake for 8 to 10 minutes in the preheated oven, or until golden. Let cool on wire racks.

Notes

For a festive touch, decorate with frosting or sprinkles. Store in an airtight container at room temperature for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: sugar cookies, baking, dessert, holiday treats, easy recipes

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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