Quick-to-Make Sugar Biscuit Recipe for Sweet Cravings
This simple sugar biscuit recipe is inspired by classic sugar cookies but with a more straightforward approach. You don’t need to chill the dough or roll it out—just mix, shape, and bake! The biscuits have a crisp outer edge and soft, tender inside, offering the perfect bite of sweetness. Let’s get started!
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons extra sugar (for sprinkling on top)
- Prepare Your Oven and Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help ensure your biscuits rise evenly.
- Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy—this usually takes about 2-3 minutes.
- Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat on low speed until well combined, making sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough starts to come together. Avoid overmixing, as you want a tender biscuit texture.
- Shape the Dough
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.
- Flatten and Add Extra Sugar
Gently flatten each ball of dough using the bottom of a glass or your hand to about ¼ inch thickness. If you like, sprinkle a bit of extra sugar or colorful sprinkles on top of each flattened biscuit for extra sweetness and texture.
- Bake
Pop the trays into the preheated oven and bake for 10-12 minutes, or until the edges of the biscuits are just beginning to turn golden. The centers will still look a little soft, but they’ll firm up as they cool.
- Cool and Serve
Allow the sugar biscuits to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- If your dough feels too soft or sticky, pop it in the fridge for about 15-20 minutes before shaping. This will make it easier to handle.
- For a lighter sweetness, reduce the sugar by 2 tablespoons without affecting the texture much.
- Bake the biscuits an extra 2-3 minutes for a crunchier bite, but keep an eye on the edges so they don't overbrown.
Have Fun Baking!