Perfect Crispy Sugar Cookies
These crispy sugar cookies are thin, buttery, and perfectly crunchy with a golden-brown edge. They’re simple to make, full of flavor, and stay crisp for days—perfect for dunking in milk or tea!
Ingredients
- 1 cups (2 sticks) unsalted butter, softened
- 1 cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp milk (for a thinner, crispier texture)
- Extra sugar for sprinkling (optional)
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream butter and sugar together until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients. If the dough seems too thick, add 1-2 tablespoons of milk to make it slightly looser.
Step 2: Chill the Dough
- Divide the dough into two portions, wrap in plastic wrap, and chill for 30 minutes (this helps with rolling and cutting).
Step 3: Roll & Shape the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough out on a lightly floured surface to about ⅛-inch thickness for an ultra-crispy cookie.
- Use a cookie cutter or a sharp knife to cut out shapes.
- Place cookies on the baking sheet, spacing them about 1 inch apart.
- Sprinkle with extra sugar if desired for a slightly crunchy top.
Step 4: Bake & Cool
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Thinner dough = crispier cookies! Roll the dough very thin (about ⅛ inch) for the best texture.
- Milk is optional, but adding it helps the cookies spread slightly, creating an extra crispy texture.