Here’s a cookie recipe simple enough to fit into any busy schedule since all you have to do is chill the dough, slice, and bake. These standard sugar cookies are great on their own, but we’ve also got variations like Mexican Chocolate, Coconut-Date, and Meyer Lemon and Black Pepper. We also recommend trying them crumbled in a chocolate mousse recipe.
Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.
This basic recipe also tastes great when the logs are rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) before slicing.
This recipe was retested and updated by the CHOW Test Kitchen in December 2012.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 10 tablespoons unsalted butter (1 1/4 sticks), at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract