Classic Sugar Cookies

A must-have recipe for cookie lovers who don't like to roll out dough!

Course Dessert

Servings dozen

Calories 2042kcal

Author Sara

Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine flour, baking powder and baking soda.
In another bowl, cream butter and sugar until smooth. Add egg and vanilla and almond extracts.
Blend in the dry ingredients from the small bowl.
Roll dough into balls about 1 inch in size, using the palm of your hand to flatten them slightly.
Place on greased baking sheet.
Bake for 8-10 minutes.
Cool on wire rack.

Cream butter and sugar.
Add milk.
If too thick, add a little more milk. If too thin, add a bit more sugar until you reach your desired consistency.

Proper Dough Handling: When rolling the sugar cookie dough into balls, ensure they are uniform in size to promote even baking. Use a measuring spoon or cookie scoop to portion out the dough for consistent cookies. Additionally, lightly flour your hands to prevent sticking when shaping the dough into balls, and gently flatten them with the palm of your hand to achieve the desired thickness.
Baking Time and Temperature: Pay close attention to the baking time and temperature to achieve the perfect sugar cookies. Bake at 350 degrees Fahrenheit for 8–10 minutes, or until the edges are lightly golden brown. Be cautious not to overbake, as this can result in dry and crumbly cookies. Start checking for doneness at the 8-minute mark and adjust the baking time as needed based on your oven's performance and the desired level of crispness.
Buttercream Icing Consistency: When preparing the buttercream icing, adjust the consistency to your preference by gradually adding milk or powdered sugar as needed. Start with the recommended amounts and then adjust accordingly. If the icing is too thick, add a small amount of milk at a time until it reaches a spreadable consistency. Conversely, if the icing is too thin, gradually add more powdered sugar until it thickens to the desired level. Aim for a smooth and creamy consistency that is easy to spread or pipe onto the cooled cookies for a professional finish.