After perfecting my boyfriends favorite, chocolate chip cookie with this recipe. I knew I had to perfect my favorite, classic sugar cookies. I hit the nail on the head with this recipe. They are just the right thickness and they’re oh so chewy (my favorite!). Luckily I have some self control. If I didn’t the whole batch would have been gone the second they came out of the oven (yes, they’re that good!). I love classic sugar cookies because there is no chocolate. Nothing distracts me from the true delicious classic sugar cookie flavor. After you top a batch with my favorite buttercream, you’ll be in heaven. The buttercream is the perfect sweetness for these sugar cookies. If you’re not big into frosted sugar cookies don’t worry. These cookies taste amazing with and without frosting. I really dislike the sugar cookies that taste like flour. Do you know which ones I’m talking about?
You know, the big fat sugar cookies everyone seems to bring to family parties. It must be an old school recipe because they are seriously lacking flavor. The sugar to flour ratio is very off. They only taste of flour and that’s about it. Where’s the sweetness? Where’s the hint of vanilla? Where’s the buttery goodness? I can most certainly tell you that this classic sugar cookie recipe is lacking none of those elements. In fact, this recipe provides the perfect amount of all of those very flavors and wants in a cookie.
Something about a perfectly frosted sugar cookie topped with frosting and sprinkles and sugar cookies makes me super happy. It may have something to do with the rainbow sprinkles 🙂
So I’m going to get real deep right now… What is your FAVORITE cookie? I think if I had to decide my favorite no matter what time of the year, it’s hands down frosted sugar cookies. Now If you ask me my favorite cookie in the winter, it’s probably going to be a snickerdoodle or a gingersnap. <— Don’t worry, I’ll have a recipe for those coming soon 🙂 Also, if you really love the big bakery style sugar cookies, I have a recipe for those coming soon too!
Although these cookies look rather thin they’re not crunchy at all. Okay, maybe the outside edges are a little crisp, but the middles are so soft and chewy. If they’re stored in an airtight container the second they cool they’ll remain soft for days. I honestly think they’re even better the second day 🙂
- 1 cup butter, softened
- 1 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups all purpose flour
- granulated sugar (for dusting), optional
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tsp. milk or heavy whipping cream
- food coloring, optional
- sprinkles, optional
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment or a silicone baking mat; set aside.
- In the bowl of your stand mixer, cream together butter and sugar until very fluffy (3-5 min).
- Once light and fully scrape down the sides of the bowl and add in egg and vanilla.
- Whip together until the egg in fully incorporated.
- Mix in the baking soda and salt (I do this so I don't have to dirty another bowl).
- Add in flour and mix until just combined (you don't want to over mix the dough).
- Drop by heaping tablespoons onto the prepared baking sheet 2 inches from one another.
- Sprinkle each dough ball with a bit of sugar.
- Bake for approximately 12 minutes.
- Allow cookies to cool on the pan slightly before transferring them to a cooling rack.
- For the buttercream frosting; while the cookies are cooling whip together butter, powdered sugar, vanilla, and milk.
- You'll want to do this until the frosting is light and airy (about 5 minutes).
- Frost your cooled cookies and enjoy!