While packing for an annual picnic at Hog Island, I struggled with what to bring for dessert. I wavered between many different dishes but ultimately went with sugar cookies. Unlike butter cookies or shortbread, these golden disks are moist and chewy. The ingredient list is similar except there's more sugar and less butter involved. As a kid, sugar cookies became my best friend at the first bendable bite. Years later, as an adult who entertains, they're my go-to hostess cookie because of their ease, portability, short baking time, and adaptability.
See my favorite recipe — and some simple variations on it — when you read more.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating
- Preheat oven to 375 degrees F.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
- Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
Sugar Cookie Variations:
- Top with a sprinkle of fleur de sel or other flaky sea salt.
- Stir in bits of dried fruit, like chopped dried fig or apricot.
- Grate in lemon peel and a squeeze of lemon juice in lieu of the vanilla extract.
- Desserts, Cookies
- North American
- 48 cookies
- Cook Time
- 30 minutes