Let’s Chat About Sugar Cookies (And My Cookie Jar Fiasco)
So, let me tell you, these easy sugar cookies have gotten me out of more than one dessert jam. The first time I baked them, I was actually trying to impress my mother-in-law (risky, I know)—and I forgot to chill the dough. Chaos? Maybe. But the cookies disappeared faster than I could say, “Wait, save some for tea!” Anyway, it’s the sort of recipe that just feels like home. Plus, making these always reminds me of my little brother sneaking half the dough when he thought no one was looking—yeah, I saw you, Ben.
Why You’ll Love This Recipe (I Swear by It)
I make this when I need something sweet in a hurry (or when the kid next door shows up looking for snacks—seriously, does he have a sugar radar?). My family goes absolutely bonkers for them because they’re soft in the middle but have a bit of snap at the edge. And I used to hate rolling out dough, but with this recipe, you can just scoop and bake if you’re short on time. No fancy equipment, no drama—unless you count the inevitable flour fight.
What You’ll Need (Plus a Few Swaps)
- 2 and 3/4 cups all-purpose flour (Sometimes I use half whole wheat flour when I’m feeling, you know, virtuous. It’s fine.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened (Honestly, I grab whatever’s on sale—my gran swore by Kerrygold, but, eh, any decent butter works.)
- 1 and 1/2 cups white sugar (if you run out, I have used part brown sugar, and it adds a bit of chewy-ness)
- 1 egg (sometimes I forget to take it out of the fridge, and it’s fine—room temp is ideal, but not essential)
- 2 teaspoons vanilla extract (imitation works in a pinch; don’t let the vanilla police scare you)
- 1/2 teaspoon salt
- Extra sugar for rolling (or cinnamon sugar if you’re feeling fancy)
How To Make These (It’s a Breeze, Promise)
- Preheat your oven to 350°F (that’s 175°C for non-Americans). Oh, and line a couple of baking sheets with parchment—unless you enjoy scrubbing pans, which I definitely do not.
- Mix dry stuff: In a bowl, whisk together flour, baking soda, baking powder, and salt. No need to sift unless you’re feeling old-school.
- Cream butter and sugar: Use a mixer (or a strong arm and a wooden spoon, if you like a workout) to beat together the softened butter and sugar till it’s all light and fluffy. This is where I usually sneak a taste. Don’t judge.
- Add egg and vanilla: Chuck those in and give it another mix till smooth. Don’t worry if it looks a bit curdled—it’ll all come together.
- Combine: Now add the dry mixture bit by bit. Honestly, I just dump it in three lots and mix after each. It might look a bit stiff, but that’s good.
- Roll balls: Scoop out about a tablespoon of dough (or a generous spoonful) and roll it into a ball. Roll each ball in sugar and plop them on the tray a couple inches apart.
- Bake: Bake for 8–10 minutes, until they’ve just started turning golden at the edges. They’ll look a bit underdone in the middle, but that’s the secret to soft cookies. Let them sit on the tray for a few min before moving them, or they’ll fall apart (ask me how I know).
Notes—Things I’ve Learned the Hard Way
- If you overbake, they get crunchy. Not terrible, but the magic’s in the softness.
- Actually, chilling the dough does help with thick cookies, but, honestly, I rarely remember. They still taste great.
- Don’t use margarine. I tried once. The cookies spread into sad, flat pancakes. Lesson learned.
Variations I’ve Tried (Some Winners, Some Not)
- Adding lemon or orange zest gives them a nice zing. Orange is my fave.
- Throw in rainbow sprinkles for the kids (or the kid at heart—me).
- I once tried swapping half the butter for coconut oil. Tasted okay, but the texture was odd—sort of crumbly. Wouldn’t do that again.
- Chocolate chips? Sure, why not.
Don’t Worry About Fancy Tools
I use a hand mixer, but there was a time I made these with nothing but a wooden spoon and sheer stubbornness. If you don’t have parchment, just grease your tray well and you’ll be sweet.
How to Store (If They Last… Which They Don’t)
Pop ‘em in an airtight container and they’ll stay soft for 2–3 days. Though honestly, in my house they vanish by the next morning. You can freeze the dough balls too (try not to eat them all frozen—guilty as charged).
How We Serve Them at My Place
Personally, I love dipping these with a big mug of tea—builder’s tea, if you’re curious (more about that here). My niece likes hers with ice cream sandwiched between two cookies. We’ve even decorated them with a quick glaze for birthdays—messy but fun. Oh, and speaking of glaze, this royal icing recipe is fab for decorating.
Pro Tips (Hard-Won Wisdom!)
- I once tried skipping the sugar roll step to save time, but the cookies just weren’t the same. Don’t skip it. Trust me.
- Give the cookies room to spread; I’ve made the “cookie blob” mistake too many times.
- And if you’re impatient and remove them from the tray too soon, be prepared for a crumbly disaster. Just leave them for a few min—they WILL firm up.
Your Questions (Because Friends Ask!)
- Q: Can I make these vegan?
A: Sure! Use a plant-based butter and a flax egg. They’re a bit chewier, but still tasty. - Q: Can I freeze the baked cookies?
A: Absolutely. Bag ‘em up and stash in the freezer. I do this when I’m pretending to meal prep (though, full disclosure, they rarely make it to the freezer). - Q: Do I have to use unsalted butter?
A: Not really. I’ve used salted and just cut back on the added salt a smidge. It’s not rocket science! - Q: Can I double the batch?
A: Oh, absolutely—though you might want to borrow a bigger bowl from a neighbor (I once tried to mix a double batch in my little mixing bowl and wound up with flour on the cat; long story.)
So now, go on—give these a whirl. And let me know how they turn out! Or, you know, if you invent a brilliant new twist. (I’m always game for something new, except maybe coconut oil…)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Additional sugar for rolling
Instructions
-
1Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
-
2In a large bowl, cream together the butter and sugar until light and fluffy.
-
3Beat in the egg and vanilla extract until well combined.
-
4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
-
5Scoop tablespoon-sized amounts of dough, roll into balls, and coat with additional sugar. Place on prepared baking sheets about 2 inches apart.
-
6Bake for 8-10 minutes or until the edges are lightly golden. Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
