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Sugar Cookies




Source of Recipe


Cook's Illustrated


List of Ingredients




Makes about 30

2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, softened but still firm
1-1/4 c. sugar
1 large egg
2 tsp. vanilla

Recipe




Adjust oven racks to upper- and lower-middle position. Heat oven to 375 degrees. Whisk together flour, baking powder and salt in medium bowl; set aside.

Either by hand or with electric mixer (I used mixer), cream butter and 1 c. sugar until light and fluffy, about 3 minutes with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add egg and vanilla. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/4 c. sugar in shallow bowl. Working with 1-1/2 tablespoons of dough each time, roll dough into 1-1/2 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing balls 2 to 2-1/2 inches apart.

Butter bottom of drinking glass with flat bottom that measures about 2 inches across. Dip bottom of glass in remaining sugar and flatten balls of dough with bottom of glass. Dip bottom of glass into sugar every two or three cookies.

Bake, reversing position of cookie sheets halfway through baking time, until edges of cookies are pale golden, 10 to 11 minutes. Let cookies cool on cookie sheet 2 to 3 minutes before transferring to cooling rack.