The sugar cookie is pretty much perfect for any time of the year, but I tend to love sugar cookies around the holidays. Over the years, I’ve tried a few different recipes, but this one is my favourite…
From Our Best Bites
1 cup real butter at room temperature
1 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract
3 cups all purpose flour, spooned into measuring cups and leveled
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar until light and fluffy. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. (Note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Use a spoon and spoon the flour into the cup and then level it off with a knife.)
Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour. (You can chill it overnight, but it will go hard. Make sure you leave it at room temperature for it to soften before trying to roll it.)
When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350° for eight to 12 minutes. (If you like your sugar cookies slightly chewy, bake for 8-9 minutes. If you like them slightly crisp, bake for 10-12 minutes.)
I topped my cookies with buttercream icing (find the recipe here).