Mrs. Fields Sugar Cookies
These homemade sugar cookies feature a rich buttery flavor and a gentle vanilla aroma.The centers are soft and tender, while the edges become lightly golden.Simple pantry ingredients make the recipe convenient for home bakers.Chilling the dough helps control spreading and improves the cookie shape.The cookies can be served plain or decorated with frosting and sprinkles.They are ideal for parties, holidays, afternoon snacks, and homemade gifts.
Ingredients
For the Cookies
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons milk, if needed to adjust dough consistency
Optional Decoration
- ¼ cup granulated or colored sugar for rolling
- Rainbow sprinkles, as desired
- Vanilla frosting, as desired
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help the cookies bake evenly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until the mixture looks pale and creamy. Proper creaming helps create a tender cookie texture.
- Add the egg and vanilla extract to the butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed or stir by hand until a soft dough forms. If the dough is unusually dry or crumbly, add milk a teaspoon at a time until it comes together.
- Cover the bowl and refrigerate the dough for approximately 30 minutes. This helps firm the butter and makes the dough easier to shape.
- Scoop approximately 1 tablespoon of dough for each cookie and roll it into a ball. If desired, roll the balls in granulated sugar or colored sugar. Arrange them on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each ball slightly.
- Bake for 9–12 minutes, until the edges are set and the bottoms are lightly golden. The tops may remain fairly pale. Avoid waiting for the entire cookie to turn brown, as overbaking can make sugar cookies dry.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before adding frosting or sprinkles.
- Serve the cookies plain for a classic buttery taste or spread a thin layer of vanilla frosting over each cooled cookie. Add sprinkles if desired. Enjoy with milk, tea, or coffee.
Notes
- Use softened butter: Butter should be soft enough to press gently but not melted.
- Measure flour carefully: Too much flour can make the cookies dense or dry.
- Choose pure vanilla extract: It provides a warm, familiar bakery-style aroma.
- Chill the dough: Refrigeration helps reduce spreading and makes shaping easier.
- Avoid overmixing: Mix only until the flour is incorporated for a tender texture.
- Keep cookie sizes consistent: Evenly sized dough balls help the cookies bake at the same rate.
- Watch the baking time: Remove the cookies when the edges are set and lightly golden.
- Cool before decorating: Frosting can melt or slide off warm cookies.