Big Crunchy Sugar Cookies
Sparkling sugar cookies are holiday classics. These goodies, which earn their name from a coating of coarse sugar, received our Test Kitchens highest rating.
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Other: 2 Hours
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Assorted coarse decorator sugars
- Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until smooth. Add egg and vanilla, beating until blended.
- Combine flour, baking powder, and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours.
- Divide dough into 3 portions. Work with 1 portion of dough at a time, storing remaining dough in refrigerator. Shape dough into 1 1/2" balls; roll each ball in decorator sugar. Place 2" apart on parchment-lined baking sheets. Gently press and flatten each ball of dough to 3/4" thickness. Bake at 375° 13 to 15 minutes or until edges of cookies are lightly browned. Cool 5 minutes on baking sheets; remove to wire racks to cool.
This classic sugar cookie recipe is a go-to recipe all year long. Use sugars in your favorite school colors for tailgating, pastel colors for Easter, or orange sprinkles for Halloween.
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