These got dry after a few minutes, but soften them up with milk, then you have yourself a delicious cookie. It wasn't too sweet, but not bland as another reviewer previously said. I might also make these for my daughter's birthday class treat.
Photo: Lucas Allen
There is nothing better than the buttery taste of a golden sugar cookie. Sure you can decorate them, but why mess with perfection?
Yield: Makes 3 dozen medium-size cookies
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Amount per serving
- Calories: 180
- Calories from fat: 55%
- Fat: 11g
- Saturated fat: 7g
- Cholesterol: 39mg
- Sodium: 43mg
- Carbohydrate: 21g
- Fiber: 1g
- Sugars: 8g
- Protein: 2g
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour, plus more for the work surface
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Heat oven to 350° F.
Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.
Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.
Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.
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