Ingredients (makes ~24 cookies)
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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Optional: extra sugar for rolling or sprinkles
Instructions
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Preheat oven:
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Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream butter and sugar:
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In a large bowl, beat softened butter and sugar until light and fluffy.
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Add the egg and vanilla extract, mixing until smooth.
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Add dry ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually mix into the butter mixture until a dough forms.
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Shape cookies:
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Roll dough into 1-inch balls and place on the baking sheet about 2 inches apart.
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Optional: roll in extra sugar or add sprinkles on top.
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Bake:
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Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Tips for Perfect Sugar Cookies
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Soft vs. crisp: Bake closer to 10 minutes for soft cookies; 12–13 minutes for slightly crisp edges.
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Chill dough (optional): Makes rolling easier and prevents spreading.
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Decorating: Cool completely before adding icing or frosting.
If you want, I can also give a “soft, chewy sugar cookies that stay fresh for a week” version—these are extra tender and almost melt-in-your-mouth.
Do you want me to do that?
