Sugar Cookie

Soft Chewy Sugar cookie that holds its edge
Prep Time 30 minutes
Cook Time 30 minutes
Servings 24 Cookies


  • 1 Stand Mixer / Hand Mixer
  • 1 Rolling Pin
  • 2 Mixing Bowls


  • 3 C (372 g) All Purpose Flower
  • 2 tsp Baking Powder
  • 2 Sticks (228 g) Unsalted Butter Room temperature.
  • 1 C (200 g) Granulated Sugar
  • 1 Large Egg Room temperature.
  • 2 tsp Vanilla Extract
  • Powdered Sugar for Rolling the cookies


  • Into a medium bowl, whisk together flour and baking powder.
  • In a large bowl, using an electric mixer fitted with the paddle attachment or a hand mixer on medium speed beat butter and sugar for 1 - 2 minutes, or until smooth.
  • Beat in the egg and vanilla until well combined, make sure to scrape the bowl with a rubber spatula to make sure you get the egg and vanilla fully incorporated.
  • Turn the mixer speed to low and carefully add the flour mixture in three parts, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky. You will know you are done because the dough does not stick to the side of the bowl.
  • Flatten to the shape of a disk and wrap the dough in cellophane and chill for 10 to 30 minutes.
  • Pre-heat oven to 325 degrees C
  • Sprinkle powdered sugar on a rolling surface, and keep additional to re-powder the surface, along with your rolling pin and the top of the cookie.
  • Roll out the cookie dough to the desired thickness roughly a 1/4 inch
  • These cookies do not spread so they can be placed within 1/2 an inch on a baking sheet.
  • Bake for about 8 minutes, the edges should gain a slight golden color.
  • Let rest on the pan for 5 minutes
  • Place on a wire rack to cool completely.