Sugar Cookies

Yield: 30 cookies
Time: 2 hours

350 g all-purpose flour / Type 405 Weizenmehl
1 tsp baking powder / Backpulver
1 tsp salt
250 g butter, softened
300 g white sugar
1 egg (L)
1 tsp vanilla extract

Directions

Preheat oven to 175°C (350°F)

Mix flour, baking powder, and salt together in a bowl and set aside.

In a stand mixer at medium-low speed, cream butter and sugar together thoroughly. Add egg and mix until fully incorporated. Add vanilla extract and mix in thoroughly. Scrape down the sides of the mixer bowl. At low speed, slowly add the flour mixture and mix until just incorporated. Remove dough from bowl onto a sheet of plastic film and press into a disc. Completely wrap with plastic film and refrigerate for at least an hour (overnight is even better). In the meantime, line one or more baking sheets with parchment paper.

Once chilled, remove the film and form balls from the dough. For the yield noted above, the dough balls should be about the size of a ping-pong ball. A portioning scoop works well for ensuring uniformity. Place each dough ball on the parchment-lined baking sheet. To avoid cookies “fusing” together while baking, space them about 6-8 cm (2½ – 3″) apart. Bake for 8-10 minutes. Allow cookies to cool for 2-3 minutes before removing from baking sheet to a cooling rack.

Variations

Snickerdoodles – mix 2 tbsp Cinnamon with 100 g white sugar. Roll the dough balls in the cinnamon sugar mixture to cover thoroughly and place on baking sheet. Bake as above.

Rainbow Cookies – roll the dough balls in multi-colored sprinkles and place on baking sheet. Bake as above.