If you’re anything like me, you know there’s just something magical about a classic sugar cookie done right. Today, I’m going to share my Buttery Sugar Cookies Recipe that’s become a family favorite and a go-to whenever I want that perfect balance of rich, tender, and just sweet enough. Trust me, these cookies have the kind of buttery melt-in-your-mouth texture that will keep you coming back for more—and your friends won’t stop asking for the recipe!
Why You’ll Love This Recipe
- Perfect Texture: These cookies stay tender and buttery without being greasy or crumbly.
- Simple Ingredients: You probably have everything in your pantry already—no fancy stuff needed.
- Make Ahead Friendly: Dough can chill in the fridge for days, so you can bake fresh cookies whenever you want.
- Kid-Friendly Fun: Rolling dough in coarse sugar or sprinkles makes this recipe great to get the little ones involved.
Ingredients You’ll Need
All the best sugar cookies start with simple ingredients that work together to create that buttery, melt-in-your-mouth magic. Choosing quality butter and using fresh baking powder really does make a difference!
- Butter: Use softened, room temperature butter for the creamiest texture and best flavor.
- Granulated Sugar: Provides the classic sweetness; make sure it’s fresh and not clumpy.
- Egg Yolk: Adds richness and helps bind everything while keeping the dough tender.
- Vanilla Extract: Always opt for pure vanilla extract if you can—it makes a noticeable difference.
- Kosher Salt: Balances sweetness while enhancing the buttery flavor.
- Baking Powder: Just a pinch to give the cookies a slight lift and softness.
- All-Purpose Flour: The base; the right amount is crucial for the perfect cookie texture.
- Coarse Sugar or Sprinkles: For rolling the dough logs and adding a delightful crunch or fun color!
Variations
I love how versatile this Buttery Sugar Cookies Recipe is—you can easily tweak it depending on your mood or what flavor your guests might crave. Feel free to get creative!
- Lemon Zest: Adding a teaspoon of freshly grated lemon zest to the dough brings a bright twist that my family adores during springtime.
- Spiced Cookies: Sprinkle in some cinnamon or nutmeg for a cozy fall vibe; I discovered this when I wanted something warmer without changing the recipe too much.
- Almond Extract Swap: Substitute vanilla for almond extract for a fragrant, nutty flavor—perfect for holiday baking.
- Gluten-Free Option: I’ve successfully used a 1:1 gluten-free baking flour with good results, just watch the dough consistency as sometimes more flour might be needed.
How to Make Buttery Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by placing the softened butter and granulated sugar into your stand mixer fitted with the paddle attachment. Beat them together on medium speed for about 2 minutes until the mixture is light, fluffy, and evenly combined. I always scrape down the bowl a couple of times to make sure no sugar pockets hide on the sides. This creaming step is key because it incorporates air, giving the cookies their tender crumb.
Step 2: Add the Egg Yolk, Vanilla, Salt, and Baking Powder
Next, add in the egg yolk along with vanilla extract, kosher salt, and baking powder. Mix on low speed until everything is smooth and fully combined. The egg yolk enriches the dough without making it too wet, and the baking powder gives a subtle lift. Don’t rush this part; smoothness here means a nice even dough.
Step 3: Incorporate the Flour Gently
Turn your mixer to the lowest speed and gradually add the flour. Stir just until the flour disappears into the dough—overmixing will develop gluten and make your cookies tough, which we definitely want to avoid. You’re aiming for a soft dough that holds together but isn’t sticky.
Step 4: Shape and Chill the Dough
Divide the dough in half and roll each half into a thick log about 1 1/2 inches in diameter. Now for the fun part: sprinkle out your coarse sugar or sprinkles on a clean surface and roll the logs to coat them evenly. This step gives the outside of the cookies a lovely shimmer and a bit of crunch. Wrap each log tightly in plastic wrap and pop them in the fridge for at least an hour—chilling solidifies the dough so those beautiful rounds slice cleanly.
Step 5: Slice and Bake
When you’re ready to bake, preheat your oven to 325°F and line a baking sheet with parchment paper. Slice the chilled dough logs into thin 1/4-inch rounds. Placing them an inch apart will give them room to spread without sticking to each other. Bake for 15-18 minutes until the edges just turn golden brown. The smell that fills your kitchen here? Absolutely unbeatable.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about 3 minutes so they firm up a bit, then transfer them to a wire rack to cool completely. This keeps them crisp on the outside but irresistibly tender inside. I love having a fresh batch with my afternoon tea—hope you do too!
Pro Tips for Making Buttery Sugar Cookies Recipe
- Butter Temperature Matters: I used to throw butter straight from the fridge in, which made mixing a nightmare. Soften butter to room temp for easy mixing and better texture.
- Don’t Skip Chilling: Chilling isn’t just for convenience—it helps the dough firm up, making slicing easier and keeping cookies from spreading too much.
- Use Parchment Paper: Always line your baking sheets with parchment or a silicone mat to prevent sticking and help cookies bake evenly.
- Slice Evenly: I learned the hard way that uneven slices cause uneven baking—try to keep those rounds consistent thickness for best results.
How to Serve Buttery Sugar Cookies Recipe
Garnishes
I like to sprinkle a little extra coarse sugar or colorful sprinkles on top just before baking for a festive look, especially at holiday time. For a little extra flair, a light dusting of powdered sugar after they’re cooled is simple but stunning—and adds that extra touch of sweetness that’s just delightful.
Side Dishes
These butter sugar cookies pair wonderfully with a cup of coffee, hot cocoa, or a cozy tea. At family gatherings, I’ve served them alongside fresh fruit platters or a bowl of chilled vanilla pudding for a balanced treat everyone enjoys.
Creative Ways to Present
For birthdays or holidays, I’ve arranged these cookies into fun shapes on a platter or stacked them in tall jars tied with a ribbon—instantly a charming gift! You can also dip half the cookies in melted chocolate and sprinkle crushed nuts or colored sugar for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your buttery sugar cookies in an airtight container at room temperature. From my experience, they stay fresh and tasty for up to a week—soft but with a pleasant little crunch on the edges.
Freezing
I often freeze the unbaked dough logs wrapped tightly in plastic wrap. When I want fresh cookies, I just slice them straight from the freezer (allowing a couple extra minutes in the oven). This trick saves me so much time during busy holidays or when guests drop by unexpectedly.
Reheating
If you want to enjoy leftover cookies warm, just pop them in a preheated oven at 300°F for 3-5 minutes. It revives that just-baked softness and melts the butter flavor back into your taste buds perfectly.
FAQs
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Can I use salted butter in this Buttery Sugar Cookies Recipe?
You can, but I recommend reducing or omitting the added kosher salt if you use salted butter. Using unsalted butter gives you more control over the salt level, ensuring your cookies aren’t too salty and maintaining that classic buttery taste.
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How do I prevent my sugar cookies from spreading too much while baking?
Chilling the dough is essential. Make sure the logs are well chilled before slicing, and try not to slice the cookies too thin. Also, avoid overcreaming the butter and sugar, as that can cause excessive spreading. Using parchment paper or silicone baking mats also helps the cookies keep their shape.
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Can I make these cookies vegan or dairy-free?
While this recipe relies on butter and egg yolk for flavor and texture, you can swap for vegan butter and an egg substitute like a flax egg. Keep in mind the texture might be slightly different, but with some experimentation, you can get tasty results!
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What’s the best way to store these cookies to keep them fresh?
Store your cooled cookies in an airtight container at room temperature. If you want to keep them longer, freezing the baked cookies in a sealed bag works well—just thaw at room temp before serving.
Final Thoughts
I absolutely love how this Buttery Sugar Cookies Recipe turns out every single time. It’s like a comforting hug in cookie form, simple yet indulgent. Whether you’re new to baking or looking for a reliable classic, this recipe will never let you down. I’m excited for you to try it and hear how your family and friends react—I bet they’ll go crazy for these buttery beauties. Time to get baking!
Print
Buttery Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 33 minutes (including chilling time)
- Yield: 40 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Classic buttery cookies with a crisp edge and tender center, perfect for any occasion. These butter cookies are simple to make, rolled in coarse sugar for a delightful crunch and baked to golden perfection.
Ingredients
Cookie Dough
- 1 cup butter, room temperature
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 cups all purpose flour
Coating
- 1/4 cup coarse sugar or sprinkles for rolling
Instructions
- Mix Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Wet Ingredients and Leavening: Add in the egg yolk, vanilla extract, kosher salt, and baking powder. Mix until fully combined and smooth, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Flour: Turn the mixer to low speed and gradually add the all-purpose flour until just incorporated, taking care not to overmix to maintain tender cookie texture.
- Shape Dough Logs: Divide the dough into two equal halves. Roll each half into a log shape about 1 1/2 inches thick.
- Coat with Sugar: Sprinkle the coarse sugar on a clean countertop and roll each dough log in the sugar to coat evenly for added texture and sweetness.
- Chill the Dough: Wrap each sugar-coated log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to firm up the dough for easier slicing and enhanced flavor development.
- Prepare for Baking: When ready, preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper and set aside.
- Slice and Arrange Cookies: Remove the dough logs from the refrigerator. Unwrap and slice each into 1/4-inch thick rounds. Place the slices onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges turn a golden brown color, signaling they are crisp and cooked through.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 3 minutes on the sheet before transferring them to a wire rack to cool completely, ensuring they firm up and maintain their texture.
Notes
- Store cookies airtight at room temperature for up to 7 days to maintain freshness.
- For a festive touch, use colored sprinkles instead of coarse sugar for rolling the dough logs.
- Ensure butter is at room temperature for easier mixing and a better dough consistency.
- Do not overmix the dough once flour is added to keep cookies tender.
- Slicing the logs at 1/4 inch thickness helps achieve the perfect cookie size and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
