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Sugar Cookies

Photo: Lucas Allen
Yield Makes 3 dozen medium-size cookies
There is nothing better than the buttery taste of a golden sugar cookie. Sure you can decorate them, but why mess with perfection?

Ingredients

  • 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

Nutrition Information

  • calories 180
  • caloriesfromfat 55 %
  • fat 11 g
  • satfat 7 g
  • cholesterol 39 mg
  • sodium 43 mg
  • carbohydrate 21 g
  • fiber 1 g
  • sugars 8 g
  • protein 2 g

How to Make It

  1. 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.