🌟 Classic Sugar Cookies
These delightful classic sugar cookies are a beloved treat that fills the air with the sweet scent of baking and brightens any occasion. Soft, buttery, and perfect for decorating, they bring a warm touch to your celebrations! 🍪
🥯 Main Ingredients
- 2 3/4 cups all-purpose flour (330 g)
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter (room temperature, 226 g)
- 1 cup granulated sugar (200 g)
- 1 large egg (room temperature)
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1–2 tsp milk (only if dough seems dry)
🍬 Icing
- 1 1/2 cups powdered sugar (180 g)
- 2–3 tbsp milk (plus more as needed)
- 1/2 tsp vanilla extract
- Fine salt (pinch)
- Food coloring and sprinkles (optional for decorating)
👩🍳 Directions
➡️ Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set out two more pieces of parchment for rolling.
➡️ In a bowl, whisk together the flour, baking powder, and salt, then set aside.
➡️ In a large bowl, beat the butter and sugar on medium speed until creamy and slightly pale, about 1.5–2 minutes.
➡️ Add the egg, vanilla, and almond extract, then beat until smooth, scraping the bowl as needed.
➡️ Gradually add the dry ingredients in two additions on low speed until a soft dough forms. If it’s crumbly, knead gently by hand and add milk 1 tsp at a time if needed.
➡️ Divide the dough into two discs, wrap them, and chill for 30–45 minutes for neat edges and easy handling.
➡️ Roll one disc between the parchment to 1/4 inch (6 mm) thick. Cut shapes and place them on the lined sheets about 1 inch apart. Chill or freeze the shapes for 10 minutes before baking to ensure sharp edges.
➡️ Bake for 8–10 minutes, rotating halfway through. The cookies are done when the tops are set and the edges just turn matte. Cool on the sheet for 5 minutes, then transfer them to a rack.
➡️ For the icing, whisk together the powdered sugar, milk, vanilla, and salt until smooth, adjusting the consistency as needed. Tint and decorate cooled cookies. Enjoy!