Bugis-style sugar cookies are a beloved treat in Singapore, known for their crisp edges, soft centers, and delicate vanilla flavor. This recipe adapts the traditional method to work in any home kitchen, yielding cookies that are perfect for decorating or enjoying plain. The key is a simple dough that chills well and bakes into golden-edged rounds every time.
Ingredients
- 2 ¾ cups (350 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup (50 g) extra sugar for rolling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop tablespoons of dough (about 1.5 inches in diameter) and roll into balls. If desired, roll each ball in the extra sugar.
- Place the balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Do not skip the chilling step. It prevents spreading and gives a thicker, chewier cookie.
- Butter temperature: Butter should be soft but not melted. If it’s too warm, the dough will be sticky and spread more.
- Measuring flour: Spoon the flour into your measuring cup and level it off. Scooping directly can pack in too much flour, making cookies dry.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough balls for up to 3 months.
Serving Suggestions
These cookies are wonderful with a glass of cold milk or a cup of hot tea. For a festive touch, decorate with royal icing or a simple glaze. They also make great ice cream sandwiches—just soften your favorite ice cream and spread between two cookies.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough and substitute lemon extract for vanilla.
- Chocolate Chip: Fold in 1 cup (175 g) of semi-sweet chocolate chips after mixing the dough.
- Spiced: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the dry ingredients.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. To keep them soft, add a slice of bread to the container—it absorbs excess air. For longer storage, freeze baked cookies for up to 3 months. To reheat, place them in a 300°F (150°C) oven for 3-5 minutes to restore freshness. Unbaked dough balls can be frozen on a baking sheet, then transferred to a zip-top bag for up to 3 months; bake directly from frozen, adding 2-3 minutes to the baking time.
Frequently Asked Questions
Why did my cookies spread too much?
This usually happens if the dough was too warm or the butter was over-softened. Make sure to chill the dough for the full hour, and use butter that is softened but still cool to the touch.
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon. Salted butter contains about ¼ teaspoon of salt per stick, so adjust accordingly.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Just let it sit at room temperature for 10 minutes before rolling if it’s too hard.
How do I know when the cookies are done?
The edges should be lightly golden, but the centers will still look slightly underdone. They will firm up as they cool, giving you a soft center.
Can I use a cookie cutter?
Yes, but you’ll need to roll the dough to about ¼-inch thickness and chill it again before cutting. Bake for 8-10 minutes for thinner cookies.
Why are my cookies dry?
Overmixing the dough or adding too much flour are the usual culprits. Mix until just combined, and measure your flour correctly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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