Now that our kitchen renovation is just about complete I’ve found myself in the kitchen even more than ever! I’ve always loved to cook, but I’ve recently started getting more into baking. I typically develop a pretty steady sugar addiction during the holidays, so I’m so happy to have this SUPER simple sugar cookie recipe that can easily be thrown together and turns out perfect every time.
Rachel and I decided to take advantage of the freshly renovated kitchen and do a fun little baking photoshoot! We made some sugar cookies using this recipe, and we were so happy with how they turned out! Side note – SO much work goes into just one flat lay photo! She even captured some behind the scenes of what it really looks like when I cook with two little fluffy pups watching my every move.
All photos in this blog post were taken by Rachel Giese.
I’m what I would call a cookie-snob, and I HATE when the dough doesn’t hold it’s shape after baking. You definitely don’t have to worry about that with this recipe. What you cut out is exactly what you’ll get! Keep that in mind when rolling out the thickness as well.
- 1 cup butter at room temperature (I use salted)
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 3/4 cups flour
- 2 tsp baking powder
- Preheat oven to 350 degrees
- Mix together sugar and butter with a hand mixer, or in a stand mixer
- Mix in egg and vanilla
- Mix in baking powder and slowly mix in flour
- Knead and roll out on a floured surface to the desired thickness. These will not change shape as they bake, so I make them at about 1/4 inch thick
- Use cookie cutters to cut out shapes
- Optional: If you have space in the freezer, place the cut out cookies in the freezer for 10 min before placing in the oven. I’ve skipped this step many times, but it can help them hold their shape better.
- Bake for 7-8 minutes, remove from oven right before the bottoms begin to brown
- Transfer to cooling rack and let cool for at least 30 minutes. After they have cooled completely you can decorate and enjoy!