Sugar Cookies

Yield: Makes 3 dozen medium-size cookies

Ingredients

• 16  tablespoons  (2 sticks) unsalted butter, at room temperature
• 3/4  cup  sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 2 1/2  cups  all-purpose flour, plus more for the work surface
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  kosher salt

Preparation

Heat oven to 350° F.

Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.

Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.

Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Nutritional Information

Calories:

180 (55% from fat)

Fat:

11g (sat 7g)

Protein:

2g

Carbohydrate:

21g

Fiber:

1g

Cholesterol:

39mg

Sodium:

43mg