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Smash Sugar Cookie
Smash Sugar Cookie
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Create imperfectly perfect Smash Cookies - soft centers, crispy edges, pure bliss.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups (400g) granulated sugar, divided
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 2 1/2 cups (325g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
Instructions:
  • Cream together butter, sugar, egg, and vanilla: In a stand mixer or large mixing bowl with a hand mixer, combine butter and 1 cup of sugar. Start on low, then increase to medium speed until fluffy, about 4-5 minutes. Add egg, vanilla, and almond extract (if using), beat for 1-2 minutes, scraping down the bowl and paddle as needed to fully mix.
  • Combine dry ingredients: In a small mixing bowl, whisk together the flour, salt, and baking powder. Add the mixture to the butter mixture and mix on low speed until just combined, while scraping down the sides of the bowl.
  • Prepare and chill the dough: Empty the remaining 1 cup of sugar into a small bowl. Line a rimmed baking sheet with parchment paper that can fit in your freezer. Shape the dough into 1 1/2-inch balls using a 1-ounce cookie scoop or a heaping tablespoon. Roll the balls gently in the sugar and place them closely on the lined baking sheet. Transfer the baking sheet to the freezer and chill for 30 minutes.
  • Preheat the oven to 400°F while lining another baking sheet with parchment paper and arranging oven racks in the top and bottom thirds.
  • Arrange cookies on two large baking sheets with 3 inches of space around each. Use the bottom of a flat drinking glass to gently flatten each cookie to 2 1/2 to 3 inches wide. If cookies are too firm, let them sit briefly to soften. Press any dough that breaks off back together. Bake in batches if necessary to ensure even baking.
  • Bake the cookies for 5 minutes, then rotate the baking sheets and continue baking until edges are golden brown and center is set, about 3 to 5 more minutes (8 to 10 minutes total). Allow to cool on the baking sheets briefly before transferring to a cooling rack. Store the cooled cookies in an airtight container for up to 3 days enjoy!

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