Crispy Sugar Cookies

Crispy Sugar Cookies

Thin, buttery cookies with crackled edges and a satisfying snap in every bite.

Total 52 min Makes 24 cookies Calories 145/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These sugar cookies bake up thin and crisp thanks to a hot oven and a generous flattening before baking. A simple dough of butter, sugar, and vanilla comes together quickly, making them a reliable choice for lunchbox treats or a quick homemade dessert. Rolling the dough balls in coarse sugar adds a delicate crunch to the edges.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/3 cup coarse sugar, for rolling

Method

  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.

  3. Add the egg and vanilla extract, beating until fully incorporated.

  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

  5. Add the dry ingredients to the butter mixture and mix on low speed until just combined into a smooth dough.

  6. Roll the dough into 1-inch balls, then roll each ball in coarse sugar to coat.

  7. Place the dough balls 2 inches apart on the prepared baking sheets and flatten each to about 1/4 inch thick with the bottom of a glass.

  8. Bake until the edges turn golden brown and the centers are set, 10 to 12 minutes.

  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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    Crispy Sugar Cookies

    These sugar cookies bake up thin and crisp thanks to a hot oven and a generous flattening before baking. A simple dough of butter, sugar, and vanilla comes together quickly, making them a reliable choice for lunchbox treats or a quick homemade dessert. Rolling the dough balls in coarse sugar adds a delicate crunch to the edges.

    52 min 24 cookies 145 cal

    Ingredients

    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • 1/3 cup coarse sugar, for rolling

    Method

    1. 1

      Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

    2. 2

      In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.

    3. 3

      Add the egg and vanilla extract, beating until fully incorporated.

    4. 4

      In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

    5. 5

      Add the dry ingredients to the butter mixture and mix on low speed until just combined into a smooth dough.

    6. 6

      Roll the dough into 1-inch balls, then roll each ball in coarse sugar to coat.

    7. 7

      Place the dough balls 2 inches apart on the prepared baking sheets and flatten each to about 1/4 inch thick with the bottom of a glass.

    8. 8

      Bake until the edges turn golden brown and the centers are set, 10 to 12 minutes.

    9. 9

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.