Sweet and crisp with a soft chewy center, just like a cookie should be.
Anyone who knows me can tell you, I love cookies. Any cookies and all cookies, chocolate chip, snickerdoodle, sandwich cookies, peanut butter cookies, oatmeal raisin, there is literally no cookie that I do not love. This love of cookies began as a child and has not lessened with age. When I was a kid, I was enamored by cookies and wanted to know everything about them, especially how they were made. I wanted to know what made each cookie different and unique, what made them so delicious, and what were the easiest cookies to make. This was all important to me because I wanted to be able to make cookies whenever I wanted for any occasion.
I learned early on that one of my favorite cookies was easy to make and didn’t require many ingredients. The sugar cookie is a staple cookie that has been around for centuries. Originating as a baking byproduct, the name itself came to differentiate these sugar-based cookies from all the other variations that came from adding other ingredients. One of the easiest cookies to make, the sugar cookie has been a staple for bakers since they gained popularity in the early 1800s. Sweet, simple, crispy edges, with a soft chewy center, the perfect sugar cookie is the ideal treat for any occasion.
The simplicity of the sugar cookie is evident in its flavor, truly proving that you do not need additives and extra ingredients to make a delicious cookie. The primary flavors in a sugar cookie come from the butter, sugar, and vanilla extract which blend for a light, sweet flavor. Everyone has had a sugar cookie at some point in their life and more than likely they enjoyed the experience. Sometimes you want something simple and a sugar cookie is as simple as they come. With a light buttery flavor, you can’t beat a sugar cookie, and this recipe is so good your friends will think you bought them from a high-end bakery, but your secret is safe with me.
What’s the secret to the perfect sugar cookie?
I know what you’re thinking, it’s the sugar, but that’s not the case. The secret to the perfect sugar cookie comes from the butter you use. This recipe doesn’t specify what type of butter you should use, only that it should be softened. This game of dealer’s choice allows you to see what variation of butter you think works best for the best cookie. I would recommend “sweet cream salted butter” as the butter itself will lend some sweetness and the salt will lend sodium content that will help accentuate the flavors of your cookies. Like I said, you can select any butter you prefer but that is my recommendation.
How can I store my sugar cookies?
Sugar cookies, like any baked good, are best stored in a sealed airtight container or on a plate wrapped tightly with plastic wrap. Air is the enemy of baked goods; oxidation can make your baked goods stale. If you store your sugar cookies at room temperature, they will be good for around two days, you can extend their lifespan by refrigerating them for up to five days, and in a pinch, you can freeze your sugar cookies for up to thirty days. If frozen, thaw your sugar cookies in the refrigerator before serving.
Serving Suggestions
Sugar cookies are enjoyed without much pizzazz, I like to pair it with a nice glass of cold milk. If you feel the need to elevate your sugar cookies you can top them with sprinkles or granulated sugar to give it a little boost.
Sugar Cookie Recipe
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup butter softened
- 1.5 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 375 degrees F (190 degrees C) to ensure it’s ready for baking.
- In a small bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl, cream the softened butter and sugar with an electric mixer until the mixture is smooth and creamy. Then, beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, blending well to form a soft dough. Shape the dough into walnut-sized balls and place them 2 inches apart on ungreased baking sheets.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a lovely golden color. Once done, let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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