Description
This Best Sugar Cookie Recipe delivers soft, buttery, and sweet cookies that are perfect for any occasion. These classic sugar cookies are easy to make with simple ingredients and have a delightful texture that melts in your mouth. The recipe also includes a delicious optional bourbon glaze for an extra touch of flavor.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Bourbon Glaze (Optional)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
- 1 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Line several baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the sifted all-purpose flour, baking powder, and fine sea salt. Set aside.
- Cream Butter and Sugar: Place the softened unsalted butter and granulated sugar into the bowl of an electric mixer. Cream them together on high speed for 3-5 minutes until the mixture is light and fluffy. This step is crucial for the cookie’s texture.
- Add Eggs and Vanilla: On low speed, add the eggs and pure vanilla extract to the creamed butter and sugar. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- Incorporate Dry Ingredients: With the mixer running on low, slowly add the flour mixture. Once combined, scrape the bowl again and beat for an additional 30 seconds to create a smooth dough.
- Shape the Cookies: Pour extra granulated sugar into a small bowl. Scoop the dough and roll it into 1-inch balls. The dough will be soft and delicate, so handle gently. Roll each ball in the sugar to coat well and place them 2 inches apart on the prepared baking sheets.
- Flatten the Dough Balls: Use the bottom of a drinking glass to press each dough ball down until they are about 1/3 to 1/2 inch thick, ensuring even baking.
- Bake: Bake the cookies for 11 minutes until the edges are slightly golden and the centers are just set. Avoid overbaking to keep them soft. Let the cookies cool completely on the baking sheets.
- Make Bourbon Glaze (Optional): Once cookies are cooled, whisk together heavy cream, vanilla extract, and bourbon in a small bowl. Slowly whisk in powdered sugar until smooth. Dip the face of each cookie into the glaze, allow excess to drip off, and transfer back to the parchment paper to dry.
Notes
- You can substitute the bourbon in the glaze with vanilla extract for a non-alcoholic version.
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not over-handle the dough to keep cookies tender and soft.
- Using parchment paper prevents sticking and makes cleanup easier.
- If you don’t have an electric mixer, creaming the butter and sugar by hand will take longer but still works.
- The cookies can be stored in an airtight container for up to 1 week or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
