These sugar cookies are a perfect combination of sweet, buttery goodness with a delightful crunch around the edges and a soft interior. They are easy to make and versatile, allowing you to customize with different extracts or toppings like sprinkles or mini chocolate chips. This is a classic recipe you’ll keep coming back to!
Ingredients:
- 4 cups all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups white sugar (granulated)
- 1/2 cup brown sugar (packed)
- 1 1/2 cups unsalted butter (3 sticks), softened
- 2 large eggs
- 1 tablespoon vanilla extract (or other extract of your choice)
Optional Toppings:
- Sprinkles (any color or type)
- Sanding sugar
- Mini chocolate chips
- Any flavoring extract: lemon, almond, or butter for variation
Instructions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this bowl aside.
- Cream the sugars and butter:
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the white sugar, brown sugar, and butter. Beat on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition. Continue to mix for another 3 minutes, until the mixture is smooth and fluffy.
- Add the vanilla extract (or any flavoring you like) and beat until incorporated.
- Combine the dry and wet ingredients:
- Gradually add half of the dry ingredients from Bowl 1 to the wet ingredients in Bowl 2, mixing until combined.
- Add the remaining dry ingredients, mixing until everything is incorporated and a soft dough forms.
- Form the cookies:
- Use a cookie scoop (about 1 1/2 tablespoons) to scoop out dough. Roll each scoop into a ball and gently press it into sprinkles (or any other topping you prefer).
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly.
- Bake the cookies:
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a cooling rack to finish cooling.
Tips & Variations:
- Flavor options: If you want to change the flavor of these cookies, feel free to swap the vanilla extract for something like lemon, almond, or butter extract. Adjust the quantity based on the strength of the extract.
- Toppings: These cookies are fantastic with all kinds of toppings! Try mini chocolate chips, sanding sugar, or even add a drizzle of chocolate on top after baking for an extra treat.
- Customize for the season: You can make these cookies festive by using seasonal sprinkles—think red and green for Christmas or pastel sprinkles for Easter.
Benefits:
- Customizable: This recipe is incredibly versatile. You can change the flavor profile with different extracts and toppings. Whether you want a basic sugar cookie or something with a twist (like almond or lemon), this dough can handle it!
- Family-friendly: The ingredients are simple and easy to find, making this a great recipe to bake with kids. You can even have fun with the sprinkles or toppings.
- Soft & Firm Texture: These cookies have the perfect balance—firm enough that they won’t crumble, but soft and tender in the middle. The slightly crisp edges give them a satisfying crunch.
- Batch-Friendly: This recipe makes a big batch, so it’s great for parties, holidays, or any occasion where you need to feed a crowd. Leftovers also store well in an airtight container for several days.
Q & A:
Q: Can I use margarine instead of butter? A: It’s best to use unsalted butter for the best flavor, but if you only have margarine on hand, you can use it as a substitute. Just keep in mind that the texture might vary slightly, and the cookies may spread more.
Q: Can I freeze this dough? A: Yes! You can freeze the dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet, and freeze them for about 30 minutes. Once they are firm, transfer them to a freezer bag or container. When you’re ready to bake, you can bake them straight from frozen—just add a minute or two to the baking time.
Q: Why is cornstarch used in this recipe? A: Cornstarch helps make the cookies tender and soft by preventing too much gluten from forming in the dough. This results in a more delicate, melt-in-your-mouth texture.
Q: Can I use a different kind of sugar? A: You can experiment with different sugars, such as coconut sugar, but note that this may affect the texture and flavor of the cookies. The combination of white and brown sugar gives these cookies the perfect balance of sweetness and richness.
Enjoy baking and snacking on these delightful sugar cookies! Let me know what variations you try, and I’d love to hear how they turn out. 😊