You can’t go wrong with sugar cookies! What I love about this recipe is that it doesn’t use too much butter or sugar. This recipe is cripsy on the outside and chewy on the inside. It’s also a blank slate cookie so you can roll them in nonpareils, sparkling sugar or cinnamon and sugar to make snickerdoodles. This recipe makes about 22 cookies using a 1 tbsp cookie scoop.
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1 tsp vanilla extract
1.5 cups all purpose flour, spoon and leveled
1/2 tsp baking soda
1/2 tsp salt
- Get 2 cookie sheets lined with parchment paper or my favorite – Silpat’s Perfect Cookie mats. (Optional: Preheat the oven to 350 degrees F.)
- In a stand mixer, beat butter and sugar on medium speed until light and fluffy – about 5 minutes.
- Mix in the egg and vanilla extract.
- Add the dry ingredients and mix until just combined.
- Use the cookie scoop to form the cookies and put them all on the baking sheet. (Optional: if you are rolling them in anything, now is the time!) Put them in the freezer.
- Now preheat your oven to 350 degrees (I put this step later because my oven takes forever, however, you can also just simply freeze the cookies for about 15 minutes.)
- When you are ready to bake the cookies, put half of them on the room temperature baking sheet and leave the other one out. Bake one tray at a time! No cheating!
- Bake for 10-12 minutes or until edges are slightly brown. Take them out if the edges are brown and leave them on the baking sheet! You don’t want to overbake them!
- Leave them on the baking sheet for 1 minute before moving them to a wire rack to cool completely.