The Perfect Sugar Cookie

Bismillahir Rahmanir Raheem

I'm not afraid to try a new recipe. I'm also not afraid to admit it sucked and keep trying more until I find the one that's just right. Once I find that "master" recipe of a certain dish, I stick to it for years. That's how my favorite pizza crust and cupcakes have stuck around for so long. But when it came to sugar cookies, I just never found the right one.

Since they're one of my husbands favorite type of cookie you can imagine how many recipes I've tried. Everything from cut out ones that turn out too crispy, to drop cookies that end up being bland and cakey. I basically gave up on searching for that delicately sweet and chewy sugar cookie that seemed to exist only in my dreams (and supermarket shelves!) and hadn't tried a recipe in at least a year. Until today, that is.

This is it, folks. My, and your, search is over (cuz I'm sure this was high on your list of priorities too). Alhamdulillah, we've found the perfect sugar cookie! It's sweet and flavorful, even without any frosting. Soft and chewy with the slightest crispy bottom. And they come together so easy too, no need to refrigerate for hours and hours like many recipe suggest. 20 minutes in a cold fridge, or 10 in a freezer, and you're ready to go!

The Perfect Sugar Cookie

Ingredients

• 2 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups butter
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla
• colored crystal sugar (optional)

Directions

1. Stir together flour, baking powder and salt; set aside.
2. In a large bowl, cream together butter and sugar until fluffy.
3. Beat in eggs one at a time, then beat in vanilla.
4. Gradually stir in dry mixture just until blended.
5. Roll the dough into walnut-sized balls then roll in colored sugar.
6. Refrigerate balls for at least 20 minutes or freeze until ready to bake.
7. Place cookies 2" apart on an ungreased cookie sheet and flatten slightly with the palm of your hand.
8. Bake in a 350°F for 8-10 minutes until lightly browned at the edges.
9. Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.