Classic Sugar Cookies Recipe
Introduction
Sugar cookies are a classic treat that are both simple and delicious. With a tender crumb and sweet vanilla flavor, they make a perfect snack or base for decorating. This recipe yields soft, buttery cookies that everyone will love.
Ingredients
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 25g cornflour
- 250g plain flour
Instructions
- Step 1: Beat the butter and caster sugar together using an electric whisk for about 4 minutes until the mixture is light and fluffy.
- Step 2: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 3: Sift in the cornflour and plain flour, then whisk or mix until the dough comes together.
- Step 4: Place the dough between two sheets of baking parchment and roll out to about 6mm thickness using a rolling pin. Chill the dough in the fridge for 30 minutes.
- Step 5: Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Step 6: Remove the top layer of baking parchment and cut out cookie shapes using a 6cm round cutter or your preferred shape. Re-roll the scraps and continue cutting until all the dough is used.
- Step 7: Transfer the cookies to a baking sheet lined with baking parchment, spacing them about 2cm apart. You may need to use two trays.
- Step 8: Bake in the oven for 7-10 minutes until the edges are lightly golden.
- Step 9: Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or lemon zest to the dough before chilling.
- Use cookie cutters in fun shapes for holidays or special occasions.
- Decorate with icing or sprinkles once the cookies have fully cooled.
- Make sure the butter is softened, not melted, for the best texture.
Storage
Store cooled sugar cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months in a sealed bag or container. Reheat briefly in a low oven to refresh the texture if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute butter with margarine?
While margarine can be used, butter provides a richer flavor and better texture, so it is recommended for authentic sugar cookies.
How thick should I roll out the dough?
Roll the dough to about 6mm thick for cookies that are soft yet hold their shape well after baking.
Print
Classic Sugar Cookies Recipe
- Total Time: 1 hour
- Yield: Approximately 24 cookies (6cm diameter) 1x
Description
Classic Sugar Cookies made with a buttery, vanilla-flavored dough that is rolled out and baked to golden perfection. These cookies are crisp on the edges and tender in the middle, perfect for any occasion or a sweet treat.
Ingredients
Dry Ingredients
- 25g cornflour
- 250g plain flour
Wet Ingredients
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Prepare the dough: Beat the softened butter and caster sugar using an electric whisk for 4 minutes until the mixture is light and fluffy, ensuring your cookies will have a tender texture. Then, beat in the eggs one at a time to fully incorporate them, followed by the vanilla extract for aroma and flavor.
- Add dry ingredients: Gradually whisk in the cornflour and plain flour until the mixture comes together as a soft dough. Be careful not to overwork the dough to maintain a tender cookie.
- Roll and chill: Place the dough between two pieces of baking parchment and roll it out evenly to a 6mm thickness with a rolling pin. Place the rolled dough in the refrigerator and chill for 30 minutes to firm up, which makes it easier to cut out shapes and helps the cookies keep their shape while baking.
- Preheat oven: Heat your oven to 200°C (180°C fan oven) or gas mark 6 to ensure it reaches the perfect temperature for crisp cookies.
- Cut out cookies: Remove the top parchment layer from the chilled dough. Use a 6cm round cookie cutter—or any shape you prefer—to stamp out the cookies. Re-roll any leftover dough scraps and continue cutting until all dough is used.
- Bake the cookies: Arrange the cookie rounds on a baking sheet lined with parchment, spacing them about 2cm apart to allow room for slight spreading. Bake in the preheated oven for 7-10 minutes, until the edges are lightly golden.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the tray for 15 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their crisp texture.
- Storage: Store the cooled cookies in an airtight container; they will remain fresh for up to one week.
Notes
- Ensure the butter is softened, not melted, for proper creaming with the sugar.
- Chilling the dough is essential to prevent excessive spreading during baking.
- You can flavor the cookie dough further by adding lemon zest or almond extract if desired.
- For festive occasions, decorate the cooled cookies with icing or sprinkles.
- This recipe works well for any cookie cutter shapes; just adjust baking time slightly for larger or thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookies, classic cookie recipe, vanilla sugar cookies, baked cookies, homemade cookies
