Go Back
Professional Sugar Cookies

Professional Sugar Cookies

These professional sugar cookies strike the perfect balance between crisp edges and tender centers, with a buttery flavor that makes store-bought versions taste like cardboard. They hold their shape beautifully during baking and are easy to manage at home, delivering bakery-quality results every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

  1. Cream the butter and sugar in a large bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  2. Add the egg, vanilla extract, and almond extract, and beat until combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until the dough comes together.
  5. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours.
  6. Preheat the oven to 350°F and line baking sheets with parchment paper.
  7. Remove one dough disk from the refrigerator, let sit for 5 minutes, then roll out to 1/4-inch thickness.
  8. Cut shapes using cookie cutters and transfer to baking sheets, spacing them 2 inches apart.
  9. Bake for 8-10 minutes until edges are set but centers appear slightly underdone.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep dough cold to prevent spreading. Measure flour correctly to avoid dry cookies. Don't overbake; cookies firm up as they cool.