Name: Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1 ½ dozen
Ingredients: 2 1/4 cups (340 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1 1/4 cups (265 g) sugar; 1 tsp (5 ml) vanilla extract; 1 egg; Coloured sugar crystals (optional)

Ingredients

- 2 1/4 cups (340 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (265 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1 egg
- Coloured sugar crystals (optional)

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients.
- Shape the dough into balls using about 2 tbsp (30 ml) of dough for each cookie. Place 10 balls on each prepared baking sheet. With a fork, flatten the dough to create a criss-cross pattern. Sprinkle with coloured sugar crystals, if desired.
- Bake one sheet at a time for 12 to 14 minutes or until the edges are lightly golden brown. Let cool completely.
- The cookies will keep in an airtight container for 1 week at room temperature or 3 months in the freezer.

Sugar Cookies

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Ingredients

Preparation

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