Learn how to make the best classic sugar cookies that are crispy on the outside and chewy on the inside. This easy recipe uses simple ingredients and helpful tips for flawless results.
Can I use all-purpose flour instead of sifting cornstarch?
- Yes, you can use all all-purpose flour. However, the cornstarch gives the cookies structure to prevent spreading and makes them crisply tender. For best texture, use at least 2-3 tablespoons cornstarch.
Do I have to chill the dough?
- Chilling isn’t 100% necessary but highly recommended. It firms up the dough for easier rolling and cleaner cookie cuts. Even 30 minutes makes a difference.
How long do sugar cookies last?
- Baked cookies will keep airtight at room temperature for up to 1 week. You can also freeze baked cookies up to 3 months. Thaw before serving. Unbaked dough can be frozen up to 2 months.
What kind of cookie sheet should I use?
- Bake sugar cookies on parchment lined baking sheets for easiest release. Avoid dark cookie sheets as they can brown bottoms faster. Insulated cookie sheets work well to prevent this.
Can I use brown sugar instead of white sugar?
- Yes, you can substitute light or dark brown sugar in an equal amount. This will give the cookies a slight butterscotch flavor. They will also be a little more moist and chewy rather than crispy.
Ingredients:
- 4 cups (480g) all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄3 cup (43g) cornstarch
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions:
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large bowl, sift together the flour, salt and cornstarch. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the sugar and beat until light and fluffy, 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Add the flour mixture and mix on low speed until just incorporated.
- Dump the dough onto a sheet of plastic wrap and shape into a disk. Wrap tightly and refrigerate for 20 minutes.
- On a well-floured surface, roll out the chilled dough 1⁄4 inch thick. Use cookie cutters to cut out shapes. Transfer to the prepared baking sheets.
- Bake until lightly browned around the edges, about 12 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for making perfect sugar cookies:
- Use an electric mixer if possible – it helps cream the butter and sugar properly and makes the dough lighter. Mix by hand if you don’t have one.
- Bring all ingredients to room temperature before starting for even incorporation. Cold eggs can cause the butter to resolidify.
- Cream the butter and sugar together thoroughly – at least 3-4 minutes. This step is key for the texture.
- Don’t overmix once you add the flour or the cookies can become dense and tough. Mix just until combined.
- Chill the dough before rolling and cutting for clean edges. Less than 30 minutes is fine.
- Add extracts to taste – vanilla is classic but almond, lemon, and orange work well too.
- Roll dough between two sheets of parchment for less sticking while shaping.
- Freeze cut shapes before baking for sharper edges. Let sit 5-10 mins before going in oven.
- Rotate pans halfway through bake time so cookies brown evenly. Watch closely near end.
- Let cookies cool on pan a bit before moving them to prevent crumbling.
Make crispy yet soft sugar cookies with this easy homemade recipe! With just a few ingredients and helpful tips like chilling the dough and adding cornstarch, you’ll have perfect cookies every time.
