Let’s face it, we all love sugar cookies, but sometimes we want to indulge without all the guilt. This recipe offers a delicious solution with less butter, proving you don’t need to sacrifice flavor for a lighter treat.
Why This Recipe Works
- Less Butter, More Flavor: By carefully reducing the butter and compensating with the right mix of ingredients, these cookies remain irresistibly tasty.
- Perfect Texture: Achieves that ideal balance between soft and crispy, making every bite a delight.
- Simple Ingredients: Uses pantry staples, so you can whip up a batch anytime the craving strikes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened (that’s half the usual amount!)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Line your baking sheet with parchment paper to prevent sticking. This little trick saves you from scrubbing pans later.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. This ensures your cookies have an even rise and perfect texture. No one likes a salty bite or a flat cookie!
Step 3: Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 2 minutes. This step is crucial for that dreamy cookie texture. If you don’t have a mixer, a whisk and some elbow grease will do.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The vanilla adds that classic sugar cookie flavor we all love. Pro tip: Use real vanilla extract for the best taste.
Step 5: Combine and Bake
Gradually mix in the dry ingredients until just combined. Drop by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For those looking to elevate their sugar cookie game, here are some advanced tips. First, chilling the dough for 30 minutes before baking can help prevent spreading, resulting in thicker cookies. Second, rolling the dough balls in sugar before baking adds a delightful crunch. Lastly, experimenting with flavored extracts, like almond or lemon, can introduce a whole new dimension of taste to your cookies.
Recipe Variations
- Chocolate Chip Sugar Cookies: Stir in 1/2 cup of chocolate chips into the dough before baking for a chocolaty twist.
- Lemon Sugar Cookies: Add the zest of one lemon to the dough for a refreshing citrus flavor.
- Almond Sugar Cookies: Substitute the vanilla extract with almond extract for a nutty flavor profile.
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used as a substitute, it may affect the texture and flavor of your cookies. Butter provides a richness that’s hard to replicate, so for the best results, stick with butter, even if it’s less than usual.
How do I store these cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. The texture might vary slightly, but they’ll still be delicious.
Summary
This lighter sugar cookie recipe proves you can enjoy classic flavors with less butter. Simple ingredients, easy steps, and delicious results make it a must-try for any cookie lover.