I found this recipe on completelydelicious.com titled the easiest sugar cookies. I have to agree as sugar cookies can be trick and usually require attention to detail in weight and temperature. The only issue was that they were simple in taste and could have used icing as mentioned in the original site. I melted some chocolate and dipped the edges in some and drizzled others.
What I learned: Easy sugar cookie recipe does not mean sweet and flavorful sugar cookies. These would have been even better glazed or frosted. It was my fault because I wanted to make a cookie with a lavender salt and I didn’t want a frosting to overpower the flavor.
For the cookies:
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
To make the cookies:
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars together until smooth and creamy, about 3-5 minutes. Add the egg and vanilla extract and mix until just combined.
In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Add to the mixer and mix on low until combined. Mixture will be crumbly at first, but will eventually come together into a thick dough.
Roll into tablespoon-sized balls and place on the prepared sheet pan 2 inches apart. Use your hand or the bottom of glass to press the balls into thick disks.
Bake until bottoms just turn golden brown, about 11-13 minutes (see Note). Let cool on the pan 5 minutes, then transfer to a sheet pan to cool completely.
Note: If you wait for the edges of the cookies turn brown, they are already a little overdone. What I do when I try a new cookie recipe is I bake one test cookie, checking it often. And then I bake the rest when I determine the correct baking time. These cookies turned out with a barely golden bottom at exactly 12 minutes in my oven.
Next post is another version of the cooke with a lemony twist and a sweet glaze to top it off.