I really love sugar cookies, especially when the holidays roll around. They are just such a versatile cookie. You can drop a scoop of ice cream over them during the summer, or decorate them to match the theme of any birthday or holiday. They taste great with frosting, sprinkles, fruit spread, or even just plain. There really isn’t much you can put on a sugar cookie that would ruin it.
I really like to make this particular recipe because it ships well. I like to send them home to my family occasionally, and the cookies always make it there still gooey and soft. I also like them because they are easy to make with kids. I look forward to teaching my daughter how to bake one day, and this recipe will definitely be one of the first ones we do together.
I hope you love them as much as I do!
1 cup butter, at room temperature
1 1/2 cups powdered sugar
1 large egg
2 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda
Preheat your oven to 375, and spray your cookie sheet with non-stick spray. Set aside.
In a mixer, beat together the butter and sugar. If you don’t have any powdered sugar, just put some regular granulated sugar in a blender, and let it run for about three or four minutes. It works perfectly.
Add the egg and vanilla to your butter mixture, and beat for another minute until the batter is smooth. In a separate bowl, whisk together the flour and baking soda, making sure that the baking soda gets distributed evenly. Add the flour to your original butter mixture, and mix it until the dough is fully incorporated, but only just so. Place the dough in a bowl, and refrigerate the dough for about an hour.
Then, on a floured surface, roll out your dough to about 1/2 an inch thick. Use a cookie cutter (or even the round top of a cup) to shape your cookies. They won’t spread very much, so you can place them pretty close together on the pan. Bake them for about 8 minutes, or until the dough starts to brown slightly around the edges. Cool on a wire rack.
Decorate and enjoy!