Today is National Sugar Cookie Day!
3 cups all-purpose flour
3 sticks unsalted butter — softened (1 ½ cups)
2 large eggs
1 ½ teaspoons baking powder
1 ½ cups granulated sugar — plus extra for rolling
1 teaspoon fine sea salt
1 tablespoon pure vanilla extract
Preheat the oven to 375ºF.
Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, about 3-5 minutes. Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Do not over mix.
Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a glass to press down on each ball, until it’s 1/3- to 1/2-inch thick.
Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centre is just barely set. Let sit and cool completely.