All-Purpose Flour – measured and then sifted into a bowl
Baking Powder – the main raising ingredient
Fine Sea Salt – or table salt
Granulated Sugar – for both the cookie dough and extra for rolling the dough balls in.
Large Eggs
Pure Vanilla Extract – for depth of flavor
Instructions
Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper (or a silicone mat). Mix the flour, baking powder, and salt in a medium bowl.
Place the softened butter and sugar in the large bowl of your electric mixer (stand mixer). Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don’t skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
Pour some extra sugar into a bowl to coat the cookies. Scoop the sugar cookie dough out with a cookie scoop and roll into 1-inch balls. The dough should be soft and delicate – don’t over-handle. Shake each ball in the sugar bowl to coat, then place them on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick.
Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets before decorating with the glaze.
