Description
These Classic Rolled Sugar Cookies are a must-have for any baking repertoire. With a buttery, tender crumb, these cookies are perfect for any occasion, whether you’re decorating them for the holidays or enjoying them as-is with a cup of tea.
Ingredients
Scale
Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract and beat until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Chill the Dough: Divide the dough in half, shape into two discs, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours).
- Roll and Cut: Preheat the oven to 350°F (175°C). Roll out one disc of dough to 1/4 inch thick. Use cookie cutters to cut out shapes and transfer to baking sheets.
- Bake: Bake for 8–10 minutes until edges start to turn golden. Cool on baking sheet before transferring to a wire rack to cool completely.
- Decorate: Decorate with icing, buttercream, or sprinkles as desired.
Notes
- Chilling the dough helps prevent spreading.
- For best results, roll dough between two sheets of parchment for even thickness.
- Store cookies in an airtight container for up to 1 week or freeze undecorated for up to 3 months.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
