The Softest Sugar Cookies

This is a quick and easy not-too-sweet cookie, shaped by rolling into balls rather than rolled out and cut. The dough will keep in freezer for up to a week. The baked cookies will keep in an airtight container for up to 5 days.

• Ready In: 33 mins
• Serves: 24
• Yields: 2 dozen cookies

Ingredients

• 2  cups unbleached all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup unsalted butter, softened but still firm
• 1  cup granulated sugar
• 1  tablespoon light brown sugar
• 1  large egg
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 cup granulated sugar

Directions

1. Heat oven to 375°F.
2. Line two large baking sheets with parchment paper.
3. Whisk together flour, baking powder and salt; set aside.
4. With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
5. Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
7. Place 1/2 cup sugar in shallow bowl.
8. Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.).
9. Butter bottom of glass and then dip in sugar.
10. Flatten dough balls with glass until about 3/4 inch thick.
11. Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
12. Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.