EFK Tested
Erickson Sugar Cookies
These are our simple, classic drop sugar cookies: buttery, soft in the center, lightly golden around the edges, and easy enough to make without chilling the dough. They are good plain, rolled in sugar, or dressed up for holidays with frosting and sprinkles.
From the EFK recipe collection
- Yield
- about 4 dozen cookies
Let’s get cooking
Ingredients
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Directions
- 1. Preheat the oven to 375°F.
- 2. In a medium bowl, whisk together the flour, baking soda, and baking powder.
- 3. In a large mixing bowl, beat the fully softened butter and sugar until smooth, light, and creamy. Taking a little extra time here helps give the cookies a better texture.
- 4. Beat in the egg and vanilla until well combined.
- 5. Gradually mix the dry ingredients into the butter mixture just until a soft dough forms. Do not overmix.
- 6. Roll the dough into walnut-sized balls and place them about 2 inches apart on an ungreased or parchment-lined baking sheet. For a lightly crackled sugar top, roll the dough balls in a little granulated sugar before baking if desired.
- 7. Bake for 8–10 minutes. For softer cookies, start checking at 8 minutes and remove them when the edges are just beginning to turn golden while the centers still look soft.
- 8. Let the cookies rest on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
View this recipe on the original EFK website ↗