These sugar cookies turn out best if taken out of the oven a few minutes before the actual time stated below. I normally take them out around 8 minutes and no later, but because every oven can be different I would experiment first and find what works best for you :). I also only use real butter, and I use granulated sugar. During the holidays, I picked up some peppermint candy baking chunks at the local grocery store and tossed those into these cookies as well, and they bake up wonderfully. This recipe is so easy to tweak to your taste, you can also add rum extract in place of vanilla. Enjoy!
2 3/4 c
unsalted butter, softened
1 1/2 c
vanilla extract (for imitation vanilla add 3 tsp. instead)
1Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
3Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.