Easy Butter Sugar Cookies

Prep Time:

15m

Bake/Cook Time:

8m - 9m

Yield:

24 - 36 cookies

These thin and crispy butter cookies can be topped with cinnamon sugar or sprinkles before baking, or can be iced when cooled. Or, you can just eat them as they are. This recipe can be made ahead and the dough can be frozen until you are ready to bake.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

This recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Ingredients

1 cup (2 sticks) butter, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour*
Sprinkles (optional)
Cinnamon sugar (optional)
Optional Basic Butter Cream Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Prepare baking sheets with parchment paper or silicone mats.
Mix butter and sugar together until creamy. Beat in egg and add vanilla. Add flour.
Refrigerate dough for about 20 minutes, then drop by rounded spoonfuls on cookie sheet, pressing down on center. Leave enough room for cookie to spread.
Bake for 8-9 minutes or until lightly browned on the edges. Move to wire rack to cool.
Once cooled, frost or drizzle with glaze, if desired.
Freeze option: instead of baking them right away, you can also shape douh into a roll, wrap and freeze until you are ready to make them. Just defrost, slice and bake.

Rate & Review