NYTimes Sugar Cookie
INGREDIENTS
Yield: 2 dozen cookies- 2½ cups/320 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup/225 grams unsalted butter (2 sticks), softened
- ¾ cup/150 grams granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
PREPARATION
- Step 1
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside. - Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed. - Step 3
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour. - Step 4
Heat oven to 350 degrees. Roll out dough ¼-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1½ inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes. - Step 5
Bake until golden brown at the edges, 12 to 14 minutes. - Step 6
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
I usually get a very big bottle of pure Vanilla extract there, but they were out. Grabbed the last two 10lb bags of cane sugar and 25 lb bag of ka flour. The sugar was $12 and change per bag!