Soft and chewy, but lightly crisp around the edges, these old fashioned sugar cookies bake up. The sweetness is kept in check by a hearty dose of kosher salt while enhancing their buttery richness. For a classic finish, stick with plain sugar, dress up with fun non-pareils or double down on flavor with a vanilla bean.
Components
8 ounces (2 sticks; 225g) of unsalted butter; strong but pliable, around 16 °C (60 °F)
(1 1/2 cups; 280g) 10 ounces sugar
2 1/2 teaspoons of powder for baking (10g)
1 1/4 teaspoons of kosher salt Diamond Crystal (5g) (For table salt, use half as much by volume or use the same weight)
Freshly grated nutmeg pinch
1 huge egg, cold
1 tablespoon of vanilla extract in pure form (15mL)
11 1/4 ounces of whole flour (approximately 2 1/2 cups, spooned; 320g)
For finishing, various sanding sugars, non-pareils and sprinkles, or plain granulated sugar combined with vanilla seeds, luster dust, or powdered food coloring
Directions
1. Change the middle location of the oven rack, preheat it to 350 F (170 °C), and line 2 half sheet aluminum pans with parchment paper (not wax paper!).
2. In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, baking powder, kosher salt, nutmeg and vanilla extract. Increase to medium and beat until fluffy, pale ivory, and gentle, around 5 minutes, on low to moisten mix. Add the egg and continue to beat until smooth, about 2 minutes longer, pausing with a rubber spatula to scrape down the sides of the bowl as required. Sprinkle in flour, resume mixing on low, and continue mixing until a thick dough is formed.
3. With a 2-tablespoon cookie scoop, divided into twenty six 1-ounce portions. Until smooth and round, roll each ball of dough between your hands. Tumble in a bowl of sanding sugar, non-pareils, sprinkles, granulated sugar, or vanilla sugar if desired until coated on all sides. Arrange cookies on a half-sheet pan prepared, leaving 2 1/2 inches of room between cookies. Do not flatten; on their own, cookies will spread.
4. Bake for about 15 minutes, until puffed and pale gold around the edges, but still steamy in the centre. Cool directly until solid, about 10 minutes, on the sheet pan. Enjoy warm, or allow to fully cool, then store at room temperature in an airtight container for up to 2 days.