Ingredients
- 3 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 sticks unsalted butter, softened
- 1-1/2 cups white sugar
- 1 egg
- 1 Tbsp. vanilla extract
Preparation
Step 1
Preheat the oven to 350°F.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer (using a paddle attachment if you have one), cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually add the dry ingredients. Mix until fully combined.
Divide the dough into 2 balls and flatten each into a disk shape. Wrap the dough in plastic wrap and refrigerate for 3 hours.
On a lightly floured surface, roll the dough until it's 1/4-inch thick. Cut the cookies with your favorite shape cutters and place them 1-inch apart on a nonstick or parchment paper-lined baking sheet.
Bake for 10 minutes, or until light golden brown. Allow the cookies to cool on the sheet for a few minutes before removing them. After they've cooled completely, store them in the Lock & Lock containers