Sugar cookies are simple and delicious. They are easy to make and involve pantry staples (butter, sugar, flour, vanilla extract). My earliest memories of sugar cookies are when my Mom would take the four of us little girls grocery shopping with her. After we had done the groceries we would stop by the bakery next door, and Mom would buy buns for our lunches and each of us would get a sugar cookie (they were 25 cents!). This sugar cookie recipe is slightly different than the sugar cookies made at Christmas that you roll out and cut into various shapes. These are more of an everyday sugar cookie with loosely sprinkled sugar on top.
Now, you might ask what goes best with sugar cookies? The answer to this is quite obvious – your favourite tea! Two of my current favourite teas are Tetley Ginger tea and Williamson Tea. The Williamson Tea is a lemony flavoured Earl Grey that comes in a beautiful canister. Specialty teas are a bit of an obsession with my friends and I – at Trent University my friend Emily had a whole tea organizer with many, many kinds of tea. When we went to Queen’s University together in Kingston for teachers college, we were happy to have coffee and teashops nearby like The Sleepless Goat and Tea Store.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- extra sugar for sprinkling
- Preheat oven to 350 degrees. Sift flour, baking powder, and salt into a bowl; set aside.
- Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the vanilla extract. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sugar.
Bake cookies until golden (mine took 11 minutes). Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.