Powder sugar cookies are tender butter cookies made with powdered sugar in the dough and rolled in more sugar for a light, snowy finish. A little cornstarch helps give them a delicate, soft texture, while a short chill makes the dough easier to shape and helps the cookies keep their form as they bake.
Ingredients
- 1 cup (226 g) unsalted butter, softened but not melted
- 1 cup (120 g) powdered sugar, sifted if lumpy, for the dough
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ cup (60 g) cornstarch
- ¼ teaspoon (1.5 g) fine salt
- 1 cup (120 g) powdered sugar, for coating the baked cookies; you may not need every bit
Instructions
- Soften the butter and prepare the pans. Let the butter sit at room temperature until it yields to a gentle press but still feels cool and holds its shape, usually about 30 to 45 minutes depending on the room. Heat the oven to 350°F (177°C). Line two baking sheets with parchment paper. If you have only one sheet, bake the cookies in batches and let the sheet cool before loading it again.
- Cream the butter and powdered sugar. Put the softened butter and 1 cup (120 g) powdered sugar in a mixing bowl. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, stopping once to scrape the bowl. The mixture should look smooth, creamy, and a little lighter, but it does not need to become fluffy like cake batter. Beat in the vanilla until evenly distributed. If you do not have a mixer, use a sturdy wooden spoon and work the butter against the side of the bowl until the mixture is smooth.
- Mix in the dry ingredients. In a second bowl, whisk together the flour, cornstarch, and salt so the cornstarch is evenly dispersed. Add this mixture to the butter in two additions, mixing on low speed just until no dry flour remains. Scrape the bottom and sides of the bowl once. The dough will be soft and slightly crumbly at first; press a small amount between your fingers. It should hold together without feeling greasy. Avoid prolonged mixing, which can make the cookies firm.
- Chill the dough. Cover the bowl and refrigerate the dough for 30 minutes. This short rest firms the butter and makes the dough less sticky to handle. Do not skip the chill if your kitchen is warm or the dough feels soft. It should be firm enough to scoop and roll, not hard like a block. If you chill it longer, let it sit at room temperature for a few minutes before shaping so it does not crack.
- Shape the cookies. Scoop roughly 1 tablespoon of dough for each cookie and roll it between your palms into a ball about 1 inch (2.5 cm) across. Arrange the balls on the prepared sheets with about 2 inches (5 cm) between them. You should get about 30 cookies, depending on how evenly you portion them. Keep the dough balls smooth and similar in size so they bake at the same rate. If the dough sticks to your hands, chill it for another 10 minutes rather than adding extra flour.
- Bake in two batches. Bake one sheet at a time in the center of the oven for 13 minutes, then bake the second sheet for 13 minutes. The cookies are ready when their tops look set and the bottoms have only a faint golden color; the tops should stay pale. Avoid waiting for deep browning, because that can dry out the tender centers. Ovens vary, so check a minute early the first time you make them. If your oven has an uneven hot spot, rotate the sheet once near the end of baking.
- Cool, then coat. Leave each sheet on a heatproof surface for 10 minutes so the cookies can firm up without breaking. Transfer them gently to a wire rack for 5 more minutes. Put the remaining powdered sugar in a shallow bowl and roll each cookie in it when the cookies are cool enough to handle but still slightly warm. For a more complete snowy coating, let them cool fully and roll them a second time. Handle them gently, since their delicate crumb can crack while warm.
Tips
- Measure flour lightly. Scooping straight from the flour bag can pack too much into a cup and make the dough dry. Fluff the flour, spoon it into the measuring cup, and level it, or weigh out 250 g. If the mixed dough seems sandy, first press it together; do not immediately add liquid, because the warmth of your hands may be enough to bring it together.
- Use softened, not melted, butter. Melted butter can make the dough greasy and cause the cookies to spread. If the butter has become shiny or very soft, refrigerate it briefly until it is pliable again. Conversely, butter straight from the fridge may not cream properly and can leave small lumps.
- Keep the coating fine and fresh. Sift the powdered sugar used for rolling if it has clumps. The cookies may absorb some of the first coating, especially if they are still warm. A second roll after cooling gives a brighter, more even finish; wait until the cookies are fully cool before packing them.
- Do not overbake or crowd the tray. These cookies should remain pale on top. Leave space between dough balls so warm air can circulate and bake one sheet at a time for the most even result. If the first tray spreads noticeably, chill the remaining dough balls while it bakes.
Serving Suggestions
Serve the cookies at room temperature, when their buttery flavor and delicate texture are easiest to appreciate. They pair well with coffee, black tea, hot chocolate, or a glass of milk, and make a simple addition to a mixed cookie plate because their pale coating contrasts with darker chocolate or spice cookies. For a dessert plate, arrange two or three cookies beside fresh berries or sliced pears; the fruit adds a fresh note without requiring a heavy topping.
For a neat presentation, give the cookies a final light dusting of powdered sugar just before serving. Set them in a single layer if possible, since stacking can rub off the coating. At a gathering, place them in small paper liners or on a shallow platter with space between the cookies. They are also easy to portion for lunch boxes or a snack plate, provided they have cooled completely before being packed.
Variations
Lemon: Add 1 teaspoon (5 ml) finely grated lemon zest to the butter and sugar before mixing. The zest brings a bright citrus aroma without changing the dough consistency. A little lemon extract can be used instead, but start with ¼ teaspoon because it is more concentrated than zest.
Almond: Replace ½ teaspoon (2.5 ml) of the vanilla with almond extract. Keep the vanilla too, so the almond note stays subtle rather than overpowering. If serving people with nut allergies, skip almond extract and check the label on any flavorings you use.
Chocolate: Replace ¼ cup (30 g) of the flour with ¼ cup (21 g) unsweetened cocoa powder. The dough may feel a little drier, so press it together before deciding whether it needs anything else. A cocoa coating or a light dusting of powdered sugar makes the finished cookies look especially striking.
Nutty or spiced: Fold ½ cup (55 g) finely chopped toasted pecans or walnuts into the dough for a crunchy variation. For a warm spice version, add ½ teaspoon (1 g) ground cinnamon. Chopped nuts make the dough a little harder to roll into perfectly smooth balls, but the cookies will still bake well if the pieces are finely chopped.
Storage and Reheating
Let the cookies cool completely before storing so trapped steam does not dampen their coating. Keep them in an airtight container at cool room temperature for up to 5 days, separating layers with parchment if you need to stack them. The sugar coating may fade slightly as it absorbs moisture; dust with a little fresh powdered sugar just before serving. Avoid storing them beside moist cakes or fruit, which can soften their crisp outer surface.
For longer storage, freeze the baked cookies in a freezer-safe airtight container for up to 2 months. Freeze them in a single layer until firm before stacking with parchment between layers. Thaw uncovered at room temperature for about 30 to 45 minutes, then refresh the coating with powdered sugar if desired. These cookies are best served at room temperature and do not need reheating.
You can also freeze the unbaked dough balls on a lined tray until firm, then transfer them to a freezer-safe bag for up to 2 months. Bake from frozen at 350°F (177°C), adding about 2 to 3 minutes to the baking time and checking for set tops and lightly colored bottoms. Refrigerate dough promptly and do not leave it at room temperature for more than 2 hours; thaw frozen dough in the refrigerator before baking if you prefer to shape it again.
Frequently Asked Questions
Are powdered sugar and confectioners’ sugar the same thing?
Yes. Powdered sugar is also called confectioners’ sugar or icing sugar; names vary by region, but they refer to finely ground sugar, often with a small amount of starch to prevent clumping. Use the same weight for this recipe. If yours has hard lumps, sift it before measuring or mixing so the dough and coating are smooth.
Why did my cookies spread or turn flat?
The most common causes are butter that was too warm, dough that was not chilled, or a baking sheet that was still hot when the next batch went into the oven. Make sure the butter is softened but not greasy, chill the dough for the full 30 minutes, and use a cool tray for each batch. Also check that the flour was measured accurately; too little flour can leave the dough too soft.
Why are my cookies dry or crumbly?
A delicate crumb is expected, but cookies that fall apart easily may have too much flour or may have baked too long. Weigh the flour when possible, and remove the cookies as soon as the tops look set and the bottoms are just faintly golden. Let them sit on the baking sheet for the full 10 minutes before moving them; they are fragile while hot and become sturdier as they cool.
Can I make the dough ahead of time?
Yes. Cover the bowl or shaped dough balls and refrigerate them for up to 2 days. If the dough becomes very firm, leave it on the counter for a few minutes until it is easy to scoop and roll, while keeping the total time at room temperature under 2 hours. You can also freeze the shaped balls for up to 2 months and bake them from frozen with a few extra minutes in the oven.
Can I make these cookies without cornstarch?
You can replace the ½ cup (60 g) cornstarch with ½ cup (60 g) additional all-purpose flour, but the result will be less delicate and a little more like a standard butter cookie. For a similar tender texture, use ½ cup (60 g) potato starch if available. Avoid substituting cornmeal or corn flour, which have a different texture and will not produce the same soft crumb.
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