recipe | sugar cookies

a classic cookie... The very simple sugar cookie has always been a favorite of mine. Sometimes when you make something so traditional, it is actually takes a bit of time to try out recipe after recipe until you find the perfect fit for your taste buds. Normally I wing it on all my cooking, but when it comes to baking, I rely on my trusted resources to guide the way. This time of year, I always break out my old issues of Fine Cooking and Cook's Illustrated to thumb through for good holiday recipes.

This sugar cookie recipe comes courtesy of Cook's Illustrated. If you are looking for chewy, delicate tasting, sugar cookies, this is the recipe for you.

Sugar Cookies

2 cups all purpose flour


1/2 t baking powder


1/4 t salt
2 sticks butter, softened but still sorta firm


1 c. granulated sugar, plus 1/2 c. for rolling the dough


1 T. light brown sugar


1 large egg


1 1/2 t. vanilla

Preheat oven 375º. Whisk flour, baking powder, salt. Cream butter and 1 c. sugar until light and fluffy (*please note that this is where the trick to this recipe is... cream too long and your cookies will be flat, too short and they will be grainy. 3 minutes on medium speed should be just right). Add vanilla and egg. Beat about 30 secs until just combined. Add dry ingredients, beat until just mixed. Roll 1 1/2 tbsp of dough in ball and roll in remaining sugar. Space 2"-2 1/2" apart. Butter bottom of cup and slightly flatten tops of dough ball about 3/8"- 1/2" thick. Bake 15 minutes, switching cookie sheets halfway through.