Easy Sugar Cookies

5 from 2 votes

These easy sugar cookies don't require any chilling, cutting or rolling! They are buttery with crispy edges and chewy centers and they're made in one bowl in under 30 minutes!

Prep Time5

Cook Time10

Cooling15

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $4

Equipment

Ingredients

½ cup salted butter (softened)
¾ cup granulated sugar
1 tsp pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
2 Tablespoons granulated sugar (for rolling)

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar together for 60 seconds on high.
Then, add egg and vanilla and beat for 1 minute, until light and fluffy.
Add flour, baking soda, baking powder and salt and beat until combined.
Use a cookie scoop to portion the dough into 1 ½ to 2 Tablespoon portions.
Then roll the doughs into round balls and roll them in granulated sugar until evenly coated.
Place the coated dough balls evenly space on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes until cookies just look set and start to “crack” on top.
Let the sugar cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes

All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Granulated sugar. white sugar and organic cane sugar are great choices.
Salted Butter. Unsalted butter works well in this recipe.
Fine Sea salt. If you use table salt (iodized) I recommend decreasing the amount by half.
Granulated sugar for rolling. You can roll these in sprinkles as well (think festive holiday sprinkles for Christmas, Halloween, Valentine's Day, etc.). Or you can omit the sugar and dip them in vanilla icing instead.

Store

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the unbaked cookie dough in a single layer in an airtight container for up to 2 months. Then, thaw the dough and bake fresh according to the recipe instructions.

Or, you can freeze baked cookies in an airtight container for up to 1 month. Thaw at room temperature.

Nutrition