While my favorite cookie is one of these chocolate crinkle cookies, every cook should have a good recipe for sugar cookies in his or her repertoire.
This particular recipe produces a cookie that is a standout on its own, with a buttery, just-sweet-enough flavor. Give it a light dusting of granulated sugar and enjoy their tender yet chewy texture as is.
Or it’s also the perfect base recipe for cut-out cookies since it holds its shape well and doesn’t have a lot of rise while baking, giving you a nice flat surface to work with while decorating.
While this sugar cookie dough can be a bit on the sticky side, chilling it well should solve any issues when working with it. I like to use an OXO cookie scoop when making cookies to ensure that they’re all uniform in size.
Just scoop out the dough and roll it into a smooth ball. Then roll the ball of dough in a bowl of granulated sugar.
Then use a flat-bottomed ramekin or glass to flatten each cookie to about 1/2-inch thick. I sprinkled on a little extra granulated sugar before baking, but had I thought to pick some up at the store, I would have sprinkled some coarse sugar on at this point for extra visual appeal.
I guarantee these easy sugar cookies will go fast, so you may want to consider making a double batch!