Classic Sugar Cookies - a must for the holidays! Santa's favorite cookies!
Holiday baking is a family affair at our house. Everyone wants to have a part in it. Even my Hubby joins in. He loves sugar cookies so I decided to pass the whisk onto him and let him whip up the dough.
I think I have some serious competition. 🙂
The cookies came out absolutely fabulous!! Our kiddos rolled them into balls, I flattened them with a sugar coated foot of a wine glass, and everyone added colored sugar.
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Santa is going to have a batch of these beauties waiting for him on Christmas Eve. With a tall glass of milk of course!
Classic Sugar Cookies
Ingredients
- 1 c unsalted butter softened
- ½ c granulated sugar
- ½ c powdered sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 2.25 c all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ c granulated sugar for flattening the cookies
- decorative sugar optional
Instructions
- Preheat the oven to 375 degrees Line a cookie sheet wit parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, mix butter with electric mixer for 30 seconds.
- Add both sugars and cream until light and fluffy, at least 3 minutes.
- Add egg and vanilla and mix until smooth.
- In a large mixing bowl, whisk together flour, cream of tartar and soda.
- Add the dry ingredients to the wet ingredients and mix until combined. The dough will be very thick.
- Scoop a heaping tablespoons of dough and roll into balls. Place the balls onto prepared cookie sheet. Dip a greased foot of a wine glass in granulated sugar and flatten the cookies.
- Sprinkle the decorative sugar on top of the cookies.
- Bake the cookies for 7 to 9 minutes, or until the edges just start to brown. (For us 7 minutes was the magic number).
- Cool the cookies on the sheet for 2 minutes, then transfer onto a cooling rack.
Nutrition
These cookies are soft inside with slightly crispy edges. They bake up beautifully. They do spread so make sure you leave them plenty of space. You can add any sprinkles you desire or bake them plain and frost once cooled. Enjoy!
Recipe just slightly adapted from Land O Lakes.
Mallory Pappas says
These were absolutely delicious! I added just a hint of caramel extract (because why the heck not?) and they were sweet, fluffy, crispy perfection!
CrunchyCreamySw says
lol I love it!!! Thank you, Mallory!
Amy E says
I made these today, but kinda changed them a little bit. I put Heath Bar Toffee Bits in the batter & baked them with just that. They are scrumptious!!!!!
CrunchyCreamySw says
Ooooh, that sounds fabulous! I will have to try that! Thanks, Amy!
Andi Winslow says
Hi Anna These sugar cookies are wonderful. I have made and posted on my blog thewednesdaybaker. Santa is going to love these! Best cookies on his journey this Christmas Eve.............Love them they are perfect! Thank you so much for a great cookie Merry Christmas Andi
CrunchyCreamySw says
Yay! That's fantastic! Thanks, Andi!
Stacy | Wicked Good Kitchen says
Anna, your sugar cookies look perfect! Honest and truly. Such pretty photography, too. A Christmas cookie tray wouldn't be the same without these red and green sugar sprinkled babies! Thanks for sharing, girl. Pinning!
Curry and Comfort says
A classic is always perfect. I like the twinkling lights in your background... very festive. 🙂
CrunchyCreamySw says
Aww, thank you, Ramona. 🙂
sally says
You just can't go wrong with sugar cookies. Especially with sprinkles 🙂
CrunchyCreamySw says
Absolutely 🙂 Thank you, Sally!
Hayley @ The Domestic Rebel says
These DO look perfect! My mom and I LOVE sugar cookies. In fact, I have such fond memories decorating the prebaked store-bought kind during Christmastime as a kid. Now I love actually baking them and sprinkling them with lots of pretty sprinkles and nonpareils. I am so bookmarking this recipe for this year's baking!
CrunchyCreamySw says
I am making memories like this with my kiddos this holidays. So fun! Thanks, Hayley!
Allie says
Such a classic! It just wouldn't be Christmas without these cookies 😉
CrunchyCreamySw says
Thank you, Allie 🙂