Ultimate Soft & Buttery Sugar Cookies
Not just your standard sugar cookie..... These are soft-centered, lightly crisp at the edges, rich but not greasy, and they stay tender for days. This is the kind of sugar cookie people ask you to make again.
Servings 24 cookies
Ingredients
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temp
- 1 tbsp pure vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- Optional but elite:
- Extra sugar for rolling
- Flaky sea salt for finishing
Instructions
- Cream it right
- Beat butter and sugar together 2–3 minutes until pale and fluffy. This step matters.
- Add wet ingredients
- Mix in egg and vanilla until smooth and glossy.
- Whisk dry ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine gently
- Add dry ingredients to wet and mix just until combined. Don’t overwork it.
- Chill (non-negotiable)
- Cover and refrigerate dough for 30–60 minutes.
- Scoop & roll
- Scoop 2 tbsp portions. Roll in sugar if desired.
- Bake
- Oven: 350°F (175°C)
- Time: 9–11 minutes
- Pull them when edges are set but centers look slightly underdone.
- Cool properly
- Rest on tray 5 minutes, then transfer to rack.
Notes
Pro Tips (this is the secret sauce)
- Underbake slightly → soft centers forever
- Weigh flour if possible (280g total) to avoid dryness
- Want thicker cookies? Chill 2 hours
- Want chewier? Replace 2 tbsp sugar with brown sugar
- Want bakery vibes? Add ¼ tsp almond extract
❄️ Storage
- Airtight: 4–5 days
- Freeze dough balls: up to 3 months
- Bake from frozen: add 1–2 minutes