Farmhouse Sugar Cookies
There’s something about sugar cookies we all love crispy edges, soft centers, and just the right amount of sweetness. Then there are the parts we hate: chilling, rolling, decorating, and washing a million bowls. Lucky for us, this classic is one of the easiest cookie recipes too.. Mix, roll in balls, press, bake. Use a colored holiday sugar if you really want to get crazy.
I discovered this recipe years ago when looking for a cookie that would hold up well for bake sales, and it’s been my go-to ever since.
Equipment
- 2 Baking sheets
- Stand mixer (or hand mixer)
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or spoon
- Flat-bottomed glass
- Wire cooling rack
Ingredients
- ½ cup unsalted butter (softened to room temperature)
- ½ cup shortening (vegetable shortening recommended)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Coarse/ colored sugar for rolling (buy it in bulk for the best price)
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Instructions
- Prep the oven. Preheat your oven to 375°F (or 350°F for convection). Then, line two baking sheets with parchment paper and set aside.
- Cream the wet ingredients. Cream the softened butter, shortening, and granulated sugar in a stand mixer. Start on low speed and gradually increase to medium-high, mixing for about 3 minutes until the mixture is light and fluffy. Then, scrape down the sides of the bowl, ensuring everything is fully combined. Next, add the egg and vanilla extract and mix at medium speed until incorporated. The mixture should be smooth and creamy.
- Mix the dry ingredients. Whisk together the all-purpose flour, salt, baking powder, and baking soda in a separate mixing bowl. Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as this can affect the cookie texture.
- Shape the dough. Roll the dough into tablespoon-sized balls (the dough will be soft). If the dough is too sticky, chill it in the refrigerator for 15-20 minutes. Then, place the dough balls on the prepared baking sheets, about 2 inches apart. Gently flatten each ball with the bottom of a glass. Sprinkle coarse or colored sugar on top, or roll the dough balls in sugar before flattening for sugar on both sides.
- Bake the cookies. Bake in the preheated oven for 11-13 minutes or until the cookies are set and the edges start turning golden. They should remain light in color.
- Cool the cookies. Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes to firm up. After that, transfer them to a wire rack to cool completely.
Video
Notes
Nutrition
I love that you can make these cookies fancy enough for a holiday cookie plate but simple enough to pack in a lunchbox. And since they stay soft for days, they’re perfect for making ahead.
Sometimes I’ll roll them in colored sugar for holidays, but usually I keep them simple with just a sparkly sugar coating.
Tips for Success
These cookies are best when they’re light in color with just a hint of golden around the edges. Take them out of the oven as soon as they’re set. If you leave them in too long, they’ll be too crispy instead of soft.
Try rotating your baking sheets halfway through the baking time to deal with uneven heat in your oven.
Keep your dough balls consistent in size – a cookie scoop is your best friend here.
Let your baking sheets cool completely between batches. A warm baking sheet will cause your cookies to spread too much before they start baking.
Ingredients and Equipment
Vegetable Shortening: I really want you to cooperate and try shortening. Just like in my molasses cookie recipe, it makes all the difference.
Vanilla Extract: These really need the vanilla because there isn’t much flavor without it. Use a nice brand.
Coarse or Colored Sugar: Pretty, colorful sugars are near the sprinkles in the baking aisle, and you can fine really coarse sparkling sugar online.
Stand Mixer: The most important part of any cookie recipe is creaming the butter and sugar long enough. If you use a stand mixer you aren’t tempted to cut the time short because your arms are tired.
Troubleshooting and Help
Not necessarily. The dough is soft but should be fine to work with right away. However, if it’s too sticky, like if your kitchen is really warm, a quick chill can be helpful.
Your butter is probably too soft.
For thicker cookies, roll slightly larger dough balls and press them less. For thinner cookies, flatten them more. But bake time accordingly.
Yes, you can use a 1:1 gluten-free flour blend designed for baking. For more on gluten-free baking, you’ll like this article King Arthur Baking.
Try a simple sugar or buttercream frosting. Skip the rolling in sugar step.
You can make the dough 24 hours before and keep it in the fridge. Let it sit at room temperature for a few minutes before rolling it into balls if it gets too firm.
Make It Your Own
- Roll in colored sugar for holidays or special occasions
- Mix in some lemon or orange zest for a citrusy twist
- Try rolling in cinnamon sugar for a snickerdoodle variation
Sometimes the best recipes aren’t the fanciest, they’re the ones that just work every time. These are exactly that kind of recipe. They’re what your kids will ask for over and over, and the ones you’ll find yourself making just because it’s Tuesday and you need something sweet. Hope you enjoy them.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.