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Classic Buttery Sugar Cookies

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Classic Buttery Sugar Cookies are soft, tender, and perfectly sweet with a rich vanilla flavor and lightly golden edges. These timeless cookies are easy to make, versatile for decorating, and ideal for holidays, gatherings, or everyday baking.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 40 minutes
  • Yield: 30–36 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (226 g) unsalted butter, softened to room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons (30 ml) whole milk

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
  4. Add the egg and egg yolk, mixing well after each addition. Stir in the vanilla extract and milk.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop the dough using a tablespoon or cookie scoop and roll into smooth balls. Place them 2 inches apart on the prepared baking sheets.
  7. Gently flatten each dough ball slightly with the bottom of a glass.
  8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers remain soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for 30–60 minutes helps prevent spreading and enhances flavor.
  • If using salted butter, reduce the added salt to ¼ teaspoon.
  • Do not overbake; cookies will continue to firm up as they cool.
  • Roll dough balls in coarse sugar before baking for a crisp exterior.
  • Store in an airtight container with a slice of bread to maintain softness.
  • Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Find it online: https://savorymomskitchen.com/classic-buttery-sugar-cookies/