The Most Versatile Sugar Cookie

There are a few secrets to cookies. First, always weigh them and always 75g each. Second, always refrigerate for 60 min before baking. Third, always make sure your ingredients are room temperature. Fourth, whip your butter, sugar, and eggs for longer than you think you need to, like 8 minutes long!

That’s basically it.

Ingredients

Prep time: 20 minutes + 60 minutes refrigeration

Cooking time: 17 minutes

Yield: 12 cookies + a tester (so 13..)

• 1 cup unsalted butter (2 sticks)

• 2 eggs (1 full egg and 1 egg yolk)

• 1 1/3c granulated sugar

• 2 1/2c all purpose flour

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt (kosher)

• 2 tsp vanilla

Optional toppings

• Granulated sugar

• 3 tbs granulated sugar + 1/2 tbs cinnamon

• Sprinkles

• Whatever else you can dream up!

Preparation

“Fluffy-looking” dough

1. Add your butter to the mixer and beat for 1-2 minutes, then add your granulated sugar and beat for another 1-2 minutes.

2. Add the eggs. Add the full egg first and beat for 2 minutes, then add the yolk and beat for 8 minutes until the cookie dough is really fluffy looking.

3. While the eggs are incorporating, combine your dry ingredients in a separate bowl

4. Add the vanilla to the mixing bowl, and then the dry ingredients 1 cup at a time

5. Mix until fully incorporated. I usually scrape down the bowl to clear the sides and the bottom and mix for another 1-2 minutes

6. Weigh out each cookie to 75g, roll into a ball, and place on a tray lined with parchment paper. This is really important. They’ll cook evenly if they’re the same size.

7. Refrigerate the balls of dough for 60 minutes, or overnight.

8. When you’re ready to bake you can roll the dough in a topping (granulated sugar, cinnamon/sugar mix, sprinkles, etc.)

9. Preheat the oven to 365F and bake for 16-18 minutes (until the bottoms just start to brown)

They’ll firm up a little overnight, but will still be soft and chewy on the inside!