Sugar Cookies

You can’t go wrong with sugar cookies! What I love about this recipe is that it doesn’t use too much butter or sugar. This recipe is cripsy on the outside and chewy on the inside. It’s also a blank slate cookie so you can roll them in nonpareils, sparkling sugar or cinnamon and sugar to make snickerdoodles. This recipe makes about 22 cookies using a 1 tbsp cookie scoop.


1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1 tsp vanilla extract
1.5 cups all purpose flour, spoon and leveled
1/2 tsp baking soda
1/2 tsp salt


  1. Get 2 cookie sheets lined with parchment paper or my favorite – Silpat’s Perfect Cookie mats. (Optional: Preheat the oven to 350 degrees F.)
  2. In a stand mixer, beat butter and sugar on medium speed until light and fluffy – about 5 minutes.
  3. Mix in the egg and vanilla extract.
  4. Add the dry ingredients and mix until just combined.
  5. Use the cookie scoop to form the cookies and put them all on the baking sheet. (Optional: if you are rolling them in anything, now is the time!) Put them in the freezer.
  6. Now preheat your oven to 350 degrees (I put this step later because my oven takes forever, however, you can also just simply freeze the cookies for about 15 minutes.)
  7. When you are ready to bake the cookies, put half of them on the room temperature baking sheet and leave the other one out. Bake one tray at a time! No cheating!
  8. Bake for 10-12 minutes or until edges are slightly brown. Take them out if the edges are brown and leave them on the baking sheet! You don’t want to overbake them!
  9. Leave them on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

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