Confectioner's Sugar Cookies Recipe (Powdered Sugar Cookies)
This confectioner's sugar cookies recipe comes together quickly: cream the butter and powdered sugar, mix in the egg and vanilla, then fold in the dry ingredients and bake. It’s a simple method with clear amounts, and it yields a big batch for cookie tins and gatherings.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper so the cookies lift off easily.
Cream butter and sugar
Beat the softened butter and powdered sugar for 2–3 minutes, until the mixture looks lighter and creamy.
Add egg and vanilla
Beat in the egg just until blended, then mix in the vanilla.
Mix the dry ingredients
In a separate bowl, whisk together flour, baking soda, and cream of tartar. Add this to the wet mixture in 2–3 additions, mixing on low just until a soft dough forms.
Portion the dough
Scoop small pieces and roll into bite-size balls. Place them spaced apart on the baking sheet and gently flatten if you’d like a more even shape.
Bake and cool
Bake for 6 minutes, until the cookies look set. Let them rest on the tray for 2 minutes, then move to a rack to cool completely.