In my ever humble opinion, when it comes to cookies, it is really hard to beat classic chocolate chip.
In my defense, I think the fact that the Cookie Monster only ever ate what appeared to be chocolate chip cookies entrenched in my young and all too impressionable skull the belief that there is one, and only one, true cookie.
Because the Cookie Monster can’t be wrong.
He is, after all, a monster of discerning taste, regardless of his terrible grammar and manners.
But you know what? Sugar cookies are pretty awesome, too.
I really hadn’t given them any thought until a year ago when a friend brought some to me during a weekend visit. And those cookies changed my life/rocked my world/settled a tiny cookie colony in my heart.
I guess I had always dismissed sugar cookies as being a cookie that someone forgot to add the good stuff to. But I am willing to admit that I was wrong. Especially if being wrong means getting to make these cookies.
Oh, and just in case you hypothetically find yourself in a situation where you may or may not feel the need to freeze these cookies in order to keep yourself from eating them all, know that they freeze well.
Also know that they are really good still frozen … right out of the freezer. Hypothetically speaking.
Adapted from a recipe given to me by Ms. Laura Smith
½ cup butter
¾ cup sugar
1 ½ teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1. Cream butter and sugar together in a large bowl.
2. Add in egg and vanilla.
3. In another bowl, combine flour, baking powder, and salt with a whisk.
4. Add dry ingredients to the wet ingredients until completely combined.
5. Wrap dough in plastic wrap, allowing it to chill in a refrigerator overnight (or at the very least an hour or two.)
6. When ready to bake cookies, preheat the oven to 350 degrees Fahrenheit.
7. Take the cookies out of the fridge, and roll them out on a floured surface or between sheets of wax paper.
8. After cutting out dough using whatever cookie cutter you so choose, place on a cookie sheet lined with parchment paper and bake for approximately 8 minutes (time may vary based on oven or size and shape of cookie).
9. Once cooled, add a simple icing or eat as they are.
This recipe made about 21 large round cookies, but that amount is totally dependent on the size of the cookie cutter being used.