These Traditional Sugar Cookies are the perfect blend of soft and chewy, with just the right amount of sweetness. They’re a timeless classic that suits any occasion, from holidays to casual get-togethers. Let’s dive into creating this delightful treat!
Butter: This gives the cookies their rich, creamy texture. Make sure it’s softened; this helps it to mix smoothly with the sugar.
Granulated sugar: Adds sweetness and helps with the cookies’ tender texture. It also aids in the creaming process.
Egg: Acts as a binder, giving structure to the cookies. It also adds moisture.
Vanilla extract: Provides a warm, aromatic flavor, enhancing the overall taste.
All-purpose flour: The backbone of the cookies, giving them structure. Too much can make the cookies dry, so measure carefully.
Baking soda and baking powder: Together, they offer just the right amount of lift, ensuring the cookies are light and not dense.
Salt: Enhances all the flavors, balancing the sweetness and adding depth.
Pair these cookies with a glass of cold milk or hot cocoa for a comforting treat. For a festive twist, drizzle with melted chocolate or add sprinkles before baking.
Start by preheating your oven to 375°F. This ensures it’s hot enough when your cookies are ready to bake, which helps them rise properly.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is smooth and fluffy. This usually takes about 2-3 minutes of mixing. The creaming process is crucial for texture, so don’t rush it.
Next, beat in the egg and vanilla extract. You want to mix until the egg is fully integrated and the vanilla is evenly distributed, which adds that lovely aroma.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which is key for uniform cookies.
Gradually add the dry ingredients to the wet mixture, blending them together. It might seem crumbly at first, but keep mixing until it forms a cohesive dough.
Roll the dough into small balls, about the size of a walnut, and place them on ungreased baking sheets. Leave some space between each ball to allow for spreading.
Bake in the preheated oven for 8 to 10 minutes. Keep an eye on them; you’re looking for a light golden color. Overbaking can result in a dry cookie.
Once out of the oven, let the cookies cool on wire racks. This prevents them from continuing to bake on the hot sheet and helps them firm up.
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