What you'll need to make your Sugar Cookie Recipe
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
1/2 cup light brown sugar
1 cup (2 sticks) salted butter - softened
1 large egg
1 teaspoon vanilla
How to make them
Preheat oven to 350 degrees F and prepare baking sheets with parchment, Silpat or cooking spray.
Cream together butter and sugars until fluffy. Add egg and vanilla.
Stir together flour and baking soda and add to butter mixture.
Roll dough into 1-inch balls and roll in sugar. Place 2 inches apart on prepared sheets and bake for 8-10 minutes. Cool briefly before removing to racks. Store in an airtight container for up to 2 weeks.
This recipe makes the best sugar cookies you'll make and eat in your life. I think they are just about the best sugar cookies I've ever tasted in my life.
When making cookies, line baking sheets with parchment paper or special baking paper with a nonstick coating. the cookies won't stick, the liners minimize burning, and cleanup's a breeze.
Let cookies cool completely on a wire rack before storing. Store soft, chewy cookies in an airtight container to keep them from drying out. After three days, these cookies may harden, but can be softened by placing an apple wedge on a piece of wax paper in the cookie container.
Store crisp cookies in a container with a loose fitting lid. Bar cookies can be stored in their baking pan. Seal the top of the pan with aluminum foil. Unfrosted bar cookies can be stacked and stored in airtight containers with wax paper between the layers.
Unfrosted cookies freeze well for 8 months if packed in heavy duty zip top plastic bags, metal tins, or plastic freezer containers. To serve, thaw in the container for about 15 minutes. Cookie dough can be frozen for up to 6 months. Thaw the dough in the refrigerator or at room temperature until it's at the right consistency for shaping into cookies.
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