Print

Sweet Crunchy Sugar Cookies: The Ultimate Recipe Guide

Print Recipe

Classic sugar cookies with a soft, buttery interior and a satisfyingly crisp sugar coating, perfect for any occasion.

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
  4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2-3 hours.
  6. Combine Sugar and Cinnamon (Optional): In a small bowl, combine the granulated sugar and cinnamon (if using).
  7. Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
  9. Coat with Sugar: Dip each cookie in the sugar mixture, coating both sides evenly. Place the coated cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown.
  11. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature butter for best results.
  • Don’t overmix the dough to avoid tough cookies.
  • Chilling the dough is crucial to prevent spreading.
  • Parchment paper prevents sticking.
  • Don’t overbake the cookies.
  • Let cookies cool completely before storing.
  • For variations, try adding different extracts or spices.
  • Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Find it online: https://anasrecipes.com/sweet-crunchy-sugar-cookies/