Perfect Sugar Cookies
This Sugar Cookie Recipe stands the test of time. Crisp on the outside, but buttery soft on the inside, this is a family favorite!
Servings: 32 cookies
- 1 1/2 cups sugar plus extra for rolling
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
Preheat your oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the eggs (one at a time) and then the vanilla until well combined.
Add the flour mixture to the wet ingredients. Mix on low until combined enough it won't fly everywehre. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl and ont he bottom to ensure that all the flour is added. Only mix long enough to combine the flour. (See more detailed instructions in the post.)
Roll the dough into one inch sized balls. Roll the balls in sugar. Place on a parchment paper lined baking sheet. Space the cookies about two inches apart.
Bake for 10 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
Once cool, store in an airtight container for up to two weeks.
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 84mg | Potassium: 5mg | Sugar: 9g | Calcium: 5mg