Homemade Sugar Cookies
Homemade Sugar Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, melted and cooled
- 1 2/3 cups white granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a separate large bowl, cream the melted and cooled unsalted butter and 1 2/3 cups white granulated sugar using a hand mixer until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 3
Add the vanilla extract, the large egg, and the large egg yolk to the butter and sugar mixture. Mix until all ingredients are fully combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive dough forms.
⏱️ 5 min
- 5
Scoop the dough using an ice cream scoop and roll it into balls with your hands. Place the dough balls on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 3 min
- 6
While the dough is chilling, preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350
- 7
Pour extra white granulated sugar into a separate shallow bowl. Once the dough is chilled, take each cookie dough ball and toss it in the sugar to coat it evenly. Place the coated dough balls back on the parchment-lined baking sheet, ensuring they are spaced apart.
⏱️ 5 min
- 8
Bake the cookies for 12 to 13 minutes, or until the edges are lightly golden brown.
⏱️ 13 min•🌡️ 350
- 9
Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm with ice cream, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sugar Cookies
For the Cookies
- 1 cup unsalted butter, melted and cooled
- 1 2/3 cups white granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a separate large bowl, cream the melted and cooled unsalted butter and 1 2/3 cups white granulated sugar using a hand mixer until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 3
Add the vanilla extract, the large egg, and the large egg yolk to the butter and sugar mixture. Mix until all ingredients are fully combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive dough forms.
⏱️ 5 min - 5
Scoop the dough using an ice cream scoop and roll it into balls with your hands. Place the dough balls on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 3 min - 6
While the dough is chilling, preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350 - 7
Pour extra white granulated sugar into a separate shallow bowl. Once the dough is chilled, take each cookie dough ball and toss it in the sugar to coat it evenly. Place the coated dough balls back on the parchment-lined baking sheet, ensuring they are spaced apart.
⏱️ 5 min - 8
Bake the cookies for 12 to 13 minutes, or until the edges are lightly golden brown.
⏱️ 13 min•🌡️ 350 - 9
Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm with ice cream, if desired.
⏱️ 10 min