Another recipe that is one bowl, simple ingredients, and fun for all ages! The perfect sugar cookie, every time!
Note in this recipe you can add almond or cherry extract to give the cookies more flavor depth.
Once again inspired by Jennifer Moorman’s book ‘The Baker’s Man’ referring to the chapter called sugar cookies.
There is nothing sprinkles cannot fix, even on the worse days. One thing this week I remind myself is that everything is temporary. Including these cookies when dunked in a tall, cold glass of milk!
Sugar Cookies
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
- Dash of salt
- Sprinkles or sugar for rolling
Directions
- Pre-heat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large bowl, using a hand mixer, beat butter and sugar together until fluffy and pale in color.
- Add egg and vanilla extract, mix well.
- Add flour, baking powder, baking soda, and salt.
- Beat until combined.
- Roll into 1” to 1 1/2” balls, then roll into the sprinkles. Place on baking sheet, gently pressing down with your palm to flatten out just a little bit. This helps the cookie bake through evenly.
- Place 6-8 cookies per batch.
- Bake 10-11 minutes. Remove pan from oven allowing the cookies to set on the baking sheet for 1 minute.
- Transfer cookies onto cooling rack.
- Repeat or tightly wrap and freeze the rest of the dough. Good in freezer for 1 month.
