Perfect Sugar Cookie Butter Amount
1 cup = 226g
2 sticks unsalted butter
3:1 Flour-to-Butter Ratio
3 cups flour + 1 cup butter = 24 cookies
The Perfect Sugar Cookie Formula
Standard Recipe (24 cookies):
- Butter1 cup (226g / 2 sticks)
- Sugar1 cup (200g)
- Flour3 cups (360g)
- Eggs2 large
- Vanilla2 tsp
The Golden Ratio:
3 : 1
3 parts flour to 1 part butter
This ratio creates tender, not-too-crumbly cookies
Butter Temperature = Cookie Texture
❌ Cold Butter
Straight from fridge (35°F)
Result: Dense, tough cookies. Butter won't cream properly with sugar.
✅ Room Temp
Cool room temp (65°F)
Result: Soft, tender cookies that hold shape. Perfect texture!
⚠️ Too Warm
Soft/melting (75°F+)
Result: Flat, greasy cookies that spread too much.
Soft vs Crispy: Butter Adjustments
For SOFTER cookies (chewy center):
- Use exactly 1 cup butter (don't reduce)
- Cream butter & sugar for 3-4 minutes (more air = softer)
- Add 1 extra egg yolk (more fat = tender)
- Bake at 350°F for 10-12 minutes (underbake slightly)
For CRISPIER cookies (crunchy):
- Reduce to 3/4 cup butter (less fat = crisper)
- Cream butter & sugar for just 1-2 minutes
- Reduce eggs to 1 (less moisture)
- Bake at 375°F for 12-14 minutes (until edges golden)