Drop Style Sugar Cookies

• Cook Time: 12 minutes
• Yield: 15 cookies

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
•  1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons/40g of dough each) and roll into balls.  Place dough balls onto a large plate or lined baking sheet.
4. Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
   
8. Cookies stay fresh covered at room temperature for up to 1 week.

Find it online: https://sallysbakingaddiction.com/drop-sugar-cookies/