Rating: 4.5 stars
346 Ratings
  • 5 star values: 234
  • 4 star values: 42
  • 3 star values: 31
  • 2 star values: 20
  • 1 star values: 19
Sara Quessenberry

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Credit: Lucas Allen

Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Makes 36 medium cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.

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  • Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

  • Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

  • On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.

  • Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

  • Store in an airtight container at room temperature for up to 1 week.

Serving Notes

Total time includes cooling time

Nutrition Facts

180 calories; calories from fat 55%; fat 11g; saturated fat 7g; cholesterol 39mg; sodium 43mg; carbohydrates 21g; fiber 1g; sugars 8g; protein 2g.
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