Super Sugar Cookies

Sweet treats are always in season, and these Super Sugar Cookies are a classic favorite! Soft, chewy centers surrounded by crispy edges, and a burst of sweetness in every bite – what’s not to love?

With a few simple ingredients, you can whip up a batch of these adorable cookies that’ll satisfy any sweet tooth.

Ready Time

45 mins

Yields

4 servings

Ingredients

1/4 cup unsalted butter, at room temperature
1/4 cup white granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Colored sugar or sprinkles for decoration (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, decorate with colored sugar or sprinkles.

Notes

Make sure to use room-temperature butter for a lighter, fluffier texture. If using colored sugar or sprinkles, decorate the cookies immediately after they’ve cooled to ensure they stick.

For easier rolling, divide the dough into two portions and refrigerate separately.

This will prevent the dough from becoming too warm and sticky. To achieve the perfect thickness, roll out the dough to about 1/4 inch and use a ruler or straight edge as a guide.

Don’t overbake – the cookies should be lightly golden around the edges and still soft to the touch.

If unsure, remove from the oven and check the edges; they should spring back slightly. These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.