sugar cookies

this recipe makes 10-12 medium sized cookies

ingredients:

1/2 cup (1 stick) of butter, softened

3/4 cup of granulated white sugar

2 tbsps of brown sugar

1 large egg, room temperature 

1 tsp of vanilla extract

1-1/2 cups of flour

1/2 tsp of baking soda

1/2 tsp of baking powder

1/2 tsp of salt

1/4 cup to 1/3 cup of sprinkles, optional

supplies:

stand mixer or hand mixer

mixing bowls and spoons

medium sized (2 inch) cookie scoop or ice cream scoop

parchment lined cookie sheet

cooling rack

directions:

start by creaming the butter, granulated white sugar, and brown sugar together on for 2-3 minutes, until fluffy. add in the egg and vanilla extract, and mix until combined. in another bowl, combine the dry ingredients (excluding the sprinkles, if using). next, add the dry ingredients to the wet ingredients, and mix until just combined. if using sprinkles, mix them in at the in, careful not to over mix.

using a cookie scoop, scoop out the dough into cookies and onto the parchment lined cookie sheet (do not form into a ball, just scoop and drop). if you use a medium 2-inch cookie  scoop, this recipe will yield 10-12 cookies. once all the dough is on the cookie sheet, chill the dough for at least an hour (up to overnight; these were only chilled for about 1.5 hours).

when ready to bake, preheat the oven to 350. remove the cookie sheet from the fridge and place the cookies 2 inches apart. if you dont have a big enough cookie sheet, bake in batches, leaving the dough in the fridge until its ready to be baked. 

bake the cookies for 10-11 minutes on 350. they will still be soft in the middle, but will set up as they cool. cool the cookies on the cookie sheet for 5 minutes, before moving to a cooling rack to continue cooling. store in an air tight container for up to 3 days. 

note: once the dough has been scooped out and chilled in the fridge, you can put the unbaked cookies in a freezer safe bag and freeze for up to 2 months.