18 Jul Simple Sugar Cookie Recipe
Do you guys remember those super soft and chewy sugar cookies they would sell during school lunches in the cafeteria? They were so soft and pale they almost looked undercooked but they were delicious. So addictingly delicious.
I love when sugar cookies are soft and practically melt in your mouth. Having a good sugar cookie recipe under your belt is also very very necessary. Once you have a simple cookie recipe that you like, you can alter up the flavorings, toppings, or even use them in other desserts like ice cream sandwiches!
I first learned about this recipe in a textbook about ratios and then adjusted it slightly to my liking. This recipe is very basic. Very simple. But I like it that way.
When I make cookies, I like to portion off the dough into small round balls, place a small piece of wax paper on top, and then flatten the ball with a small cup or jug. For me, it’s easier to shape my cookies this way as opposed to using a rolling pin and cutters because I don’t have a very large counter top. Anything that involves rolling out dough is actually a big struggle for me in my teeny tiny apartment.
Do you have a go to cookie recipe you can’t live without?
Simple Sugar Cookies
By July 18, 2017Published:
- Yield: 3 dozen cookies
Do you guys remember those super soft and chewy sugar cookies they would sell during school lunches in the cafeteria? They were so …
- 8 oz unsalted butter
- 8 oz brown sugar
- 1 large egg
- 2 tsps vanilla extract
- 1/2 tsp salt
- 12 oz all purpose flour
- 1 tsp baking powder
- 1/2 cup rainbow sprinkles optional
- Add butter, sugar, egg, and vanilla in the bowl of a stand mixer. Mix on medium speed until completely combined and the mixture is light and fluffy.
- In a separate bowl, combine the salt, flour, and baking powder.
- Add half of the flour mixture to the butter mixture and mix until combined. Add the remainder of the flour mixture and mix on medium speed until completely combined.
- Remove dough from bowl and place on a large sheet of plastic wrap.
- Flatten the dough into a disc shape and cover completely with the plastic wrap. Place in refrigerator and let chill for about 1 hour or until it is fairly firm.
- When you are ready to bake. Remove dough from the refrigerator and line a large baking sheet with parchment paper or a nonstick baking mat.
- Preheat oven to 350 degrees F.
- Cut off a small piece of dough and form into a ball a little smaller than the size of a golf ball. The larger you want the cookie, the larger you should make the ball.
- Place a piece of wax paper on top of the cookie and flatten it down with your palm or the bottom of a cup.
- Repeat until all of the dough is used up. Then place the baking tray in the freezer for 5-10 minutes to allow the cookies to firm up again. This helps prevent too much spread in the oven.
- Remove cookies from freezer and place directly in the oven. Bake for 12-14 minutes or until the edges start to turn a golden brown.
- Place cookies on a cooling rack. Enjoy!
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DesireePosted at 05:49h, 16 January
Why dost your recipe say 8oz of brown sugar and doesn’t say butter?
DesireePosted at 05:51h, 16 January
Sorry found how much butter but i never heard of brown sugar??
JustinePosted at 11:09h, 17 January
Hi Desiree! I use brown sugar because I like the subtle flavor and richness it adds to the finished product. If you don’t like brown sugar or don’t have any on hand, you can substitute with regular granulated sugar at a ratio of 1:1. Hope you enjoy the recipe! 🙂