Perfect Sugar Cookies
These Perfect Sugar Cookies are buttery, soft in the center, and hold their shape beautifully. Cornstarch keeps them tender while chilling ensures sharp edges. Easy from scratch, ideal for decorating, gifting, or everyday treats. Use my foolproof tip to roll, cut, and chill on the baking sheet for perfect cookies every time.
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Ingredients
- 1 cup unsalted butter soft but cool
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1½ tbsp orange juice
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp cornstarch
- 2½ cups all-purpose flour
Instructions
- In a large bowl, cream butter and sugar together just until smooth and combined. Do not overmix.
- Add the egg, vanilla extract, and orange juice. Mix until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide dough in half, flatten into discs, wrap, and refrigerate for 30–60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Foolproof Method: Roll dough immediately after mixing, cut into shapes with cookie cutters, place on a parchment-lined baking sheet, and refrigerate 20–30 minutes before baking.
- Bake medium cookies 9–11 minutes, or small cookies 7–9 minutes, until edges are set and bottoms are lightly golden. Centers should look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Yield: 24–30 cookies medium cookies 50-60 small