Easy Sugar Cookies

By Addie

"Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!"

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened to room temperature
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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REVIEWS: (3000)

Cookies have much better flavor if you add 1/4 tsp salt to dough.

This is the sugar cookie I remember from when I was very young. I was never able to find the same taste anywhere. I can't even remember where I had the cookie, but not even my mother was able to duplicate it! This is excellent- no added flavors other than vanilla to detract from the excellent taste. Many thanks for sharing this!!

I double the amount of vanilla and soften the butter for 2 hours before (until it is literally room temperature). Also, I mix these entirely by hand (no electric mixers). They come out ROCKING AWESOME with those changes!

I would like to spare some people the trouble of figuring out why these cookies didn't come out right. I read some reviews before I started and some people mentioned that there cookies were hard and the batter was crumbly. I can tell you why. MAKE SURE THE BUTTER IS COMPLETELY SOFTENED. I made 2 batches of cookies for a bake sale. When I started I thought my butter was soft (and it was). The mix became hard and brittle. The cookies after they cooled were hard. I was disappointed but had to make another batch as I promised. When I made the second batch the butter had been sitting the whole time and was super soft. The texture of that batter was completely different and those cookies were soft even after they had cooled. THE TRICK IS THE BUTTER. Don't start until it's like mush. My son tasted the first batch and said I don't like them. I had him taste the second batch and he thought those were good. I used two teaspoons of vanilla instead of one to give it a little more flavor. Also, you really only need about a teaspoon of batter for each cookie...they really expand while baking. Another reviewer mentioned that the secret to great sugar cookies is to use margarine which I did. Hope this helps some of you from making the same mistake I did! This is a good recipe however I gave it three stars because I realize I don't really care for sugar cookies..too plain for my taste.

YUM...the easiest and the best-tasting sugar cookie recipe i've tried. I like the fact that you don't have to refrigerate the dough for hours before actually baking. Because of that, you can't cut them into shapes. But if you're happy with just round cookies, then this is the recipe for you. ALSO, if you like soft cookies, make sure you take them out in 8 minutes, even though they won't be a golden brown. Ten minutes and they turn crunchy after they've cooled. Make them tonight - they're SO easy and most everyone should have the ingredients in their pantry.

I know this will sound melodramatic, but I've been looking for a good sugar cookie recipe my whole life. I had accepted the fact that I would never find it when I tried this recipe. The cookies baked up crispy and buttery, just the right amount of sweetness, chewy for days. Just writing this review makes me want to go to the kitchen and bake up another batch! I make cookies for other people every year, and wanted something different for myself, and thought that I'd just give it a try. I will use this recipe forever and pass it down to my kids... grandkids... you get the picture! :-)

Great cookies! Soft and velvety dough, which is especially easy to work with if you chill it for an hour or two before shaping into balls. But be sure to place them apart because they spread a lot. The result is a delicious buttery cookie, crispy on the outside and chewy within. Very yummy! I pressed a little chocolate heart into each cookie when they are still hot from the oven, very pretty too. Don't look any further for the perfect sugar cookie!

I wish I could give these cookies a 10! I absolutely love these and made over 12 dozen over the holidays. I had to make so many because they all disappeared faster than I could bake them. I would strictly follow the 8-minute baking rule with these as long as they're about the size of a tablespoon. Just be careful not to make them too big. I used a cookie dough scooper making sure it wasn't overstuffed. They may seem too soft to be done, but when they dry, they're so chewy and yummy! I also rolled them in sugar before baking. Delicious!!

Just like the other reviews said, these cookies were perfect! Not too sweet, not too plain. I do suggest adding a little extra vanilla-I thought it needed a deeper flavor. For kids, they were perfect with icing. Don't cook them too long! If it seems they need another 2 minutes, go ahead and take them out. They will firm up once out of the oven. I WILL be making this again!

OH MY GOSH!! This is WONDERFUL a recipe!!! I tried it because I saw the review from a lady who had been seaching for the perfect sugar cookie recipe, because I have been, too. AND THIS IS IT!! I just made a batch, and it was soooooo easy and good, I can't believe it! I scooped them out with a little cookie scoop I have, dipped them in green and red colored sugar, and presto--instant Christmas cookies for my get together tonight! I love it! Thank you, Stephanie, thank you thank you!

The name of this recipe says it all...it's so easy and VERY good! After making another sugar cookie recipe (which turned out disasterous) I decided to try this one. I was even able to make shapes out of these! They turned out very tasty and my husband loved them! Thanks!

I made this recipe 1st for Christmas and it was a big hit...I made it again for Valentine's Day at work (i used heart shape cookie cutters and red sugar on top) and again they were a huge hit...someone said that they reminded them of their grandmothers. I absolutely love this recipe...i'm going to add a spoonful of lemon extract next time to see if that gives it a little zing...but trust me, they are great as is!

Oh, MY!!!! These are addictive! The best recipe of its type on this site. I used an extra egg, as suggested by an earlier reviewer, and I used a scoop to ensure uniform size. Dropped the scoops into a small bowl of sugar, and rolled them around. Although the dough was soft, with the sugar adhering to it, you could easily pick up the balls and put on the baking sheet. A hint for quick (as in NO) baking clean-up: line your cookie sheets with foil, shiny side DOWN. No grease. Just place dough on the foil. Allow to cool about 10-15 minutes, or until close to room temperature, then use a spatula to transfer to a rack. They release easily. Ten minutes yield a barely colored cookie that is chewy and delicate. An additional 2 minutes makes for a golden color and a little more crunch. They look like the cookies you bake from the Pillsbury slice-and-bake rolls that you find in the dairy case at the grocery store, but with a far superior flavor. Nothing better than a cup of tea and a few of these! I just made a batch this afternoon, and only 8 are left. Everyone in this family absolutely loves them. Thank you for a superb, versatile recipe!

Whenever I use a allrecipes recipes, I always read the low ratings to see what their issues are then look at the most helpful reviews to figure out how to rectify whatever other peoples issue are. Many of the low ratings stated that they're dough turned out hard, like sand...crumbly, etc. One thing the poster did not do is say that the butter needed to be at room temperature. It's really important that the butter is soft. That changes the whole texture of the dough and creates wonderful, soft, buttery, and sweet sugar cookies. Also, as another poster stated, I'd suggest cooking for 8 to 8.5 minutes, then letting them sit on the on the cookie sheet for another minute or 2. This is a great recipe!!

This is a great recipe - my kids LOVE this! My son described them as "heavenly." Only thing I did different is add an extra egg, as other reviewers suggested. The first batch I only used one - and they were a tad dry. Second batch I used two and they turned out perfect! Thanks!

This is one of the BEST Sugar Cookie recipe I have found yet!!! I made 3 batches for my family on Christmas Eve and by mid Christmas day they were GONE! I then had to make a batch for my husband to take to work with him, and I am making some for friends today. I did not get 48 cookies per batch out of this recipe. I tend to make BIG cookies, so I only got around 12-14 per batch. The recipe says you can roll into balls.. NOPE. The mixture was to sticky to do that, and I did not want to add more flour, so I dropped by tablespoonfulls onto the pan and sprinkled with red and green sugar. The cooking time is right if you want a nice chewy cookie, if not around 12 minutes for a crispy one. This recipe is a keeper. We enjoyed them very much!!!