Sugar CookiesYield: 2 dozen cookies Ingredients: |
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Directions:
Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
In a standing mixer fitted with a paddle attachment or with a hand mixer, beat butter, 1 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat until combined, about 30 seconds. Add dry ingredients and beat until just combined, about 30 seconds.
Place sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoons of dough into 1 1/2 inch balls between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball. Space the balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on a sheet).
Using the wrapper leftover from your stick of butter, butter the bottom of a drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
Bake cookies in a 375 degree oven until they are golden brown around the edges, just set, and very lightly colored in center, about 15 - 18 minutes. Halfway through baking time, rotate your baking sheets and reverse their positions (move the top sheet to the bottom rack and the bottom sheet to the top rack). After cookies are done, let them cool on the baking sheets for 3 minutes before transferring them to a cooling rack.
