Description
A delicious recipe for classic sugar cookies.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened but not starting to melt)
- 1 1/3 cups granulated sugar (for the dough)
- 1 large egg (room temperature)
- 1 large egg yolk (just the yolk)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/3 cup granulated sugar (for rolling the cookies in)
Instructions
- Preheat the oven to 350℉ (180℃) degrees and line 2 cookie sheets with parchment paper or baking mats.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the butter and 1⅓ cups sugar until fluffy. The mixture will have started to lighten in color.
- Beat in the egg, egg yolk, vanilla extract, and almond extract into the butter mixture.
- With the mixer on low speed, beat the flour mixture into the butter mixture, about ½ at a time. The dough will be thick.
- Pour the ⅓ cup sugar (for rolling the cookies) onto a plate.
- Form the dough into balls about 1 tablespoon in size (weighing about 1 ounce/28 grams). Roll each ball in sugar on the plate and place 2 inches apart on the lined cookie sheet.
- Bake the cookies 1 sheet at a time on the middle rack of the oven for 9-11 minutes, or until the tops look set.
- Cool the cookies on the lined sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.
Notes
- Allow cookies to cool completely before storing them.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg