Sugar Cookie

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• 1 cup unsalted butter softened to room temperature (226g) 1 cup sugar (200g) 1 1/2 teaspoons vanilla extract** 1 large egg 2 1/2 cups all-purpose flour (315g) 3/4 teaspoon baking powder 3/4 teaspoon salt

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• Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

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• Add egg and vanilla extract and beat until completely combined.

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• In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

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• Gradually add dry ingredients into wet until completely combined.

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• Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).

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• Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours3

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• Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

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• Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.

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• Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.

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• Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.

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• Allow cookies to cool completely on cookie sheet before moving and frosting.

Favorite School Subject: Algebra 1

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