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This classic sugar cookie recipe is a timeless favorite, but sometimes even the best recipes need a little tweaking to get perfect results. If your cookies are spreading too much or breaking when you transfer them, don’t worry—I’ve got some tips to help you nail this recipe!
Ingredients
- 1 cup unsalted butter or margarine, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1-2 tbsp milk (if needed, for dough consistency)
- Colored sugar or sprinkles (optional, for rolling)
Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Step 2: Add Wet Ingredients
Beat in the egg and vanilla extract until well combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. If the dough feels too dry, add 1-2 tablespoons of milk, one at a time, until it reaches the right consistency.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or up to 2 days). Chilling the dough is crucial to prevent spreading.
Step 5: Preheat and Prepare
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 6: Roll and Shape
Roll out the dough between two sheets of parchment paper to about ¼-inch thickness. Use cookie cutters to cut into desired shapes. If desired, roll the edges in colored sugar or sprinkles for a festive touch.
Step 7: Bake
Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 7-9 minutes, or until the edges are just slightly golden. The centers should remain soft.
Step 8: Cool and Transfer
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Troubleshooting Tips
Did My Cookies Spread?
- Butter was too soft. Make sure your butter is softened but not melted.
- Dough wasn’t chilled enough. Chilling the dough helps it hold its shape during baking.
- Oven temperature was off. Use an oven thermometer to ensure your oven is at the correct temperature.
Are My Cookies Breaking?
- Cookies were too thin. Roll the dough to at least ¼-inch thickness for sturdier cookies.
- Transferred too soon. Let the cookies cool on the baking sheet for 5 minutes before moving them.
Are There Tiny Holes?
- Overmixed dough. Mix the dough just until combined to avoid creating air pockets.
- Too much baking soda or baking powder. Double-check your measurements.
How to Store These Cookies
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I use salted butter?
Yes, but reduce the added salt in the recipe to ⅛ tsp.
Can I make these without chilling the dough?
Chilling the dough is essential to prevent spreading, so I don’t recommend skipping this step.
Can I double the recipe?
Yes! This recipe doubles easily for larger batches.
Final Thoughts: The Perfect Sugar Cookies!
These vintage 1979 Betty Crocker sugar cookies are a classic for a reason. With a few tweaks, you can achieve soft, buttery cookies that hold their shape and taste amazing. Whether you’re baking for a holiday, a special occasion, or just because, these cookies are sure to be a hit!
If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!
More Easy Cookie Recipes to Try:
4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
TikTok Baked Feta Pasta
