Let’s Talk About These Sugar Cookies
Okay, so you know how there are those recipes you go back to again and again, like an old pair of slippers that just fit right? This is mine for sugar cookies—soft, chewy, never hard as a brick (though I’ve been there, trust me!). I remember making these with my mum on a rainy Saturday, flour on the dog, giggles in the air, and somehow, sprinkles everywhere except the cookies. The best part? The dough is so good you’ll probably eat half of it before it even hits the oven—though, I mean, raw eggs, so, you know, at your own peril. One time my nephew tried to shape one like a dinosaur and it came out looking more like, I dunno, a weird lizard pancake. Still delicious.
Why I Keep Coming Back to This Recipe
I make these when I just want the kitchen to smell like all is right with the world. My family goes absolutely nuts for these, especially when they’re still a little warm and you get that soft bite (the edges barely golden, the middle still a bit gooey if you’re impatient, which, who isn’t?). And honestly, when I’m feeling lazy, I don’t even bother with the fancy rolling pin—I just use a glass. Oh, and if you’ve ever had those dry sugar cookies that taste like cardboard, you’ll love that these ones are anything but. I’ve been there, overbaked them, regretted everything. (Once I tried to multitask and ended up with hockey pucks. Lesson learned.)
What You’ll Need (a Few Substitutions I Swear By)
- 2 and ¾ cups (or about 340g) all-purpose flour (I’ve tried half cake flour in a pinch, and it’s not bad, though a bit crumbly)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt (my gran always insisted on Morton’s, but, honestly, I just use the cheap stuff from Lidl)
- 1 cup (225g) unsalted butter, softened (No butter? I’ve used margarine in a pinch. It’s fine, but the flavor isn’t quite as rich)
- 1 and ½ cups (300g) white sugar (sometimes I swap a few spoonfuls for brown sugar—makes them a bit chewy, though a tad darker)
- 1 large egg
- 2 teaspoons vanilla extract (imitation is fine, but if you have the real stuff, it’s worth the splurge—see how to make your own)
- Optional: sprinkles, colored sugar, or even a bit of lemon zest if you’re feeling wild
How I Make ‘Em (with Slightly Distracted Energy)
- Preheat your oven to 350°F (175°C). Line two baking trays with parchment—unless you’re out, then just grease ‘em up, it’ll be fine.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. I usually do this with a fork because I’m not fancy (and sometimes can’t find the whisk).
- In a bigger bowl, cream the softened butter and sugar together. Mixer makes it easy, but I’ve done it with a wooden spoon and some elbow grease when the power went out once. Cream until it’s pale and kind of fluffy. This is where I, uh, sneak a taste (who doesn’t?).
- Crack in the egg and vanilla. Beat it in until smooth. It might look a little curdled at first, but don’t panic—it all comes together with the flour.
- Add the dry ingredients in 2-3 batches, mixing gently. Don’t overmix or you risk tough cookies (I’ve learned that the hard way, more than once).
- Scoop dough by the heaping tablespoon (or use your hands, they’re the original tool). Roll into balls, plop onto your trays about 2 inches apart.
- If you like, dip the tops in sugar or sprinkles. I press them down a little with a glass (just a smidge, not flat!).
- Bake about 9–11 minutes. The edges should look just barely set—they’ll look almost underdone in the middle, but they finish on the tray as they cool.
- Let them cool a few minutes on the tray (if you can wait), then move to a rack. Or just eat one warm and burn your tongue like I do every time.
Things I’ve Learned (Sometimes the Hard Way)
- If your butter isn’t actually room temp, microwave it for a few seconds; just don’t melt it or you’ll get spread-out cookies (ask me how I know).
- The dough’s a bit sticky, so if it drives you up the wall, chill it for 30 minutes (or not. I rarely do unless it’s summer and my kitchen’s hotter than a sauna).
- You can totally freeze balls of dough for later. I found this out accidentally when I forgot a batch in the freezer for a week. Still baked up fine!
Tweaks and Experiments (and a Fail!)
- I tried adding almond extract once—tasted like marzipan, which is either a win or lose depending on your crowd.
- Mini chocolate chips? Actually, sort of magic in here. My kids claim it’s the best variation, but personally, I like classic.
- Subbing honey for sugar, though—don’t recommend. The cookies came out oddly wet and tasted like, well, breakfast cereal gone soggy.
Stuff You’ll Need (and a Bit of MacGyvering)
- Baking trays (but honestly, I’ve used the bottom of a roasting tin in a pinch—just line it well!)
- Mixing bowls
- Electric mixer or a wooden spoon and some patience
- Parchment paper (or a butter wrapper if you’re low on supplies)
- Wire rack for cooling—though the back of a cold grill pan works in a bind
How to Keep ‘Em (If You Have Any Left)
Store cooled cookies in an airtight tin or container. They’ll stay soft for about 2–3 days, especially if you toss in a slice of bread (weird but true!). But honestly, in my house they rarely last more than a day—someone always nicks the last one by midnight. Freezer-wise, they keep about 2 months, but why would you wait that long?
How I Like to Serve These
These are perfect with a glass of cold milk or alongside a cuppa—my partner swears a strong Yorkshire tea is the only way to go. Sometimes for birthdays, we make ice cream sandwiches out of them (messy, but worth it). At Christmas, we go bonkers with colored sugars and sparkles, then leave a plate out for Santa (who suspiciously likes the ones with extra sprinkles, just saying).
If You’re Curious—A Few Things I’ve Learned the Hard Way
- I once tried baking two trays at once—top rack was lovely, bottom rack burned. Actually, I find it works better if you bake one tray at a time, even if it means more waiting.
- Don’t skip lining the tray. I tried once, and spent more time scraping stuck cookies than actually eating them.
- Let them cool before stacking, or you end up with a gooey, stuck-together mess. Trust me, patience makes for prettier cookies (if not happier bakers!).
Got Questions? Here’s What Folks Ask Me All The Time
- Can I use salted butter?
- Yep, just skip the added salt in the recipe. I do it if that’s all I have, and it’s never been a disaster.
- Do I have to chill the dough?
- Honestly, not unless your kitchen’s really warm or you want thicker cookies. I skip this most of the year and they’re still ace.
- How do I make them gluten-free?
- Swap in a 1-to-1 gluten-free flour blend (like Bob’s Red Mill). I tried it for a friend and, honestly, you barely notice a difference!
- Can I double this?
- For sure. Just use a big enough bowl. Learned that the hard way when I tried to double it in my little mixing bowl and ended up with flour everywhere, including my hair.
- Why do my cookies go hard?
- Either overbaked or too much flour, usually. Keep an eye on the oven, and don’t pack the flour down in the cup. (Oh, and store them right!)
- What’s the best way to decorate?
- I usually just use sprinkles or colored sugar. Royal icing looks great, but it’s a hassle—unless you’re after Instagram-worthy shots, I’d keep it simple!
If you want to geek out more on cookie science, I love this post on Sally’s Baking Addiction. Oh, and if you try these with a weird twist, let me know—I’m always up for a kitchen experiment, even when they turn out a bit odd. Happy baking, mate!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
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3In a large bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5Scoop tablespoon-sized balls of dough and roll each in the remaining ¼ cup sugar. Place on prepared baking sheets about 2 inches apart.
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6Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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