The Best Sugar Cookies

I don’t bake often and not a big fan of cookies usually, but these are something special. They are crispy on the outside and soft inside. I try to make them for every holiday for our family. And it’s always fun to decorate them. ⠀

Ingredients

• 2 & 1/4 cups (281g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter (room temp)
• 3/4 cup (150g) sugar
• 1 large egg (room temp)
• 2 teaspoons vanilla extract

Instructions

• Whisk flour, baking powder & salt together in a medium bowl. Set aside.

• In a large bowl using a mixer beat the butter & sugar together on high speed until completely smooth, about 2 minutes. Add the egg, vanilla and beat on high speed until combined, about 1 minute.

• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.

• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.

• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top (prevents sticking). Place the 2nd rolled-out dough on top. Refrigerate for at least 1-2 hours.

• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Cut the dough into shapes with a cookie cutter. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

• Arrange cookies on baking sheets 3 inches apart. Bake for 12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

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