Sugar Cookies

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More Foods

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• Ingre­di­ents!
• 1 ³⁄₄ cups (218 g) all-pur­pose flour, spooned and leveled
• ¹⁄₂ tsp. bak­ing soda
• ¹⁄₂ tsp. bak­ing powder
• ¹⁄₂ tsp. salt
• 1 cup gran­u­lat­ed sugar
• ¹⁄₄ cup gran­u­lat­ed sug­ar (for rolling the cook­ies before they go into the oven)
• ¹⁄₂ cup (113 g) unsalt­ed but­ter, room tem­perature
• 1 large egg, room tem­perature
• 1 tbsp. vanil­la extract

In a mix­er, cream togeth­er the but­ter and sug­ar on medi­um speed until light and fluffy, about 2 to 3 min­utes. Scrape down the sides of the bowl.

Add the egg and mix until well combined.

Add the vanil­la, mix­ing on low speed until incor­po­rat­ed. Scrape down the bowl again.

In a medi­um bowl, whisk togeth­er the flour, bak­ing soda, bak­ing pow­der and salt. Add the dry ingre­di­ents to the but­ter and egg mix­ture and mix on low speed for about 20 to 30 sec­onds just until the dough begins to come togeth­er. Do not over mix.

Scoop 2‑ounce (3 tbsp) por­tions of the cook­ie dough and use your hands to roll the dough into balls. Roll the dough in a small bowl filled with the ¹⁄₄ cup gran­u­lat­ed sug­ar and coat all sides.

Place the cook­ie dough balls on a parch­ment lined bak­ing sheet and chill for 30 min­utes. While the dough chills, pre­heat the oven to 350°F. When the dough is chilled, place the balls on a sep­a­rate parch­ment lined bak­ing sheet, spac­ing them 2 to 3 inch­es apart.

Bake for 11 to 12 min­utes or until the edges are set and begin to turn a gold­en brown. The tops of the cook­ies should by puffy and cracked. Do not over bake. Remove the cook­ies from the oven and allow to cool on the bak­ing sheet for 10 min­utes before using a spat­u­la to trans­fer the cook­ies to a wire cool­ing rack.