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July 9th was National Sugar Cookie Day, and it inspired me to dig out my favorite recipe for sugar cookies. I was a little late in celebrating (I think I baked these July 11th) but my husband enjoyed them all the same.

Sugar cookies remind me of the holidays, and though I find it strange that I am thinking of Christmas cookies in July, I am sure that these will be my main attraction this season.

They are fluffy, sugary and uncomplicated, everything a good sugar cookie should be. This recipe takes about 10 minutes to whip together, and another 22 minutes to bake (11 minutes per sheet). From start to finish you looking at a total of 40 minutes, and you will receive about 2 dozen fantastic cookies for your effort. Enjoy!

Ingredients:

• 2 1/2 cups all purpose flour
• 2 1/2 cups sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 14 tablespoons of butter, softened
• 2 large eggs
• 2 teaspoons of vanilla extract

Supplies:

• 2 mixing bowls
• Whisk
• Measuring cups/spoons
• Cookie sheet
• Wax paper/Non stick baking spray/Crisco
• Electric mixer
• Pie dish or other shallow dish

Making and Baking the Sugar Cookies:

1. First preheat the oven to 350 degrees.
2. Set aside 1 cup of sugar in the shallow dish.
3. Whisk the flour, baking powder and salt together in one mixing bowl.
4. In the other mixing bowl, beat the remaining sugar and the butter together for 5 minutes (this is important!).
5. Beat the vanilla and the eggs into the sugar and butter until combined.
6. Slowly mix in the flour.
7. Roll the dough into golf sized balls, and roll through the sugar, coating the dough completely.
8. Place the balls on a cookie sheet that has been either greased or lined with wax paper, at least 2 inches apart.
9. Press the palm of your hand onto the cookies to flatten them a little.
10. Bake them for about 11 minutes, one sheet at a time.
11. When the edges start to brown they are done.
12. Let them sit for a few minutes on a cooling rack before serving.

Additional tips:

• For really fantastic cookies, roll the dough in coarse sugar instead of granulated.
• Every oven is different, so watch your cookies carefully.
• These will stay soft for about 7 days if stored in a plastic zipper bag. We usually eat them much more quickly though
• Rolling the sugar cookies in colored sugar is a great way to add a little pizazz.

What’s Next?

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