She Strengthens

Simple Sugar Cookies for Any Occasion

Are you looking for a classic sugar cookie recipe that’s easy to make and versatile enough to fit into your busy schedule? Look no further! This recipe requires only chilling, slicing, and baking, making it perfect for any occasion.

Variations Galore

While these standard sugar cookies are delicious on their own, you can also try exciting variations like Mexican Chocolate, Coconut-Date, and Meyer Lemon and Black Pepper. Plus, they’re amazing crumbled in a chocolate mousse recipe.

Plan Ahead

To make the most of your time, remember that the dough logs can be frozen for up to a month. Simply wrap the plastic-covered logs tightly in aluminum foil before freezing, and thaw in the refrigerator overnight before slicing and baking.

Spice Up Your Cookies

For an extra burst of flavor, try rolling the logs in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) before slicing.

Recipe Details

Yield: About 40 cookies
Difficulty: Easy
Total Time: 40 minutes, plus 2 hours chilling time
Active Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl to break up any lumps; set aside.

Step 2: Cream the Butter and Sugar
Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Step 3: Add the Egg and Vanilla
Return the mixer to medium speed, add the egg and vanilla, and beat until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.

Step 4: Combine the Mixtures
Turn the mixer to low speed and slowly add in the reserved flour mixture. Mix until just incorporated.

Step 5: Shape the Dough
Turn the dough out onto a clean work surface and divide it in half. Roll each portion into a log about 1 1/2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 2 hours and up to 3 days.

Step 6: Bake the Cookies
When ready to bake the cookies, heat the oven to 350°F and arrange the racks to divide the oven into thirds. Remove the dough logs from the refrigerator, remove the plastic wrap, and slice into 1/4-inch rounds. Place the rounds on 2 baking sheets about 1/2 inch apart (about 20 cookies will fit on each sheet). Place both sheets in the oven and bake for 6 minutes. Rotate the baking sheets front to back and top to bottom and bake until the edges of the cookies are firm but the tops are still soft, about 6 to 7 minutes more.

Step 7: Cool and Enjoy
Place the baking sheets on wire racks and let cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.