Sugar Cookie Recipe

This Sugar Cookie recipe makes the softest, old fashioned sugar cookies. Try them with buttercream frosting and colorful sprinkles on top!

Course Cookies

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 150kcal

½ cup salted butter softened
¾ cup (150 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups (210 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
3 tablespoons granulated sugar for dipping

Preheat the oven to 350˚F
Use a mixer to beat the butter and 3/4 cup of granulated sugar for 2-3 minutes until lighter in color and fluffier in texture.
Beat in the egg and vanilla for 1-2 minutes.
In a separate bowl, combine the flour, baking powder, cream of tartar, and salt. Stir into the batter until combined.
Scoop with a #40 (about 2 tablespoons) cookie dough scoop onto parchment-lined baking sheets, at least 2 inches apart.
Put 3 tablespoons of granulated sugar into a small bowl.
Moisten the flat bottom of a glass, dip it in the sugar, and use it to flatten the cookie dough balls slightly. Re-dip the glass in the sugar before flattening each ball of dough.
Bake at 350˚F for 8-10 minutes. The bottoms of the cookies should be lightly browned, but the tops should not be.
Cool before storing. Top with buttercream frosting and sprinkles if desired.

Store in an airtight container at room temperature (in the refrigerator if frosted) for 3-4 days or in the freezer for 3-4 weeks.