This is a simple recipe, and it’s meant as a jumping off point for your own cookie adventures. Sandwich them with some ganache or jam, top them with icing and sprinkles. Take them from a boring scoop of vanilla to a full sundae. The beauty of this cookie is the possibilities it presents.
For 3 dozen cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces unsalted butter, softened
1 cup white granulated sugar
2 eggs, beaten
2 teaspoons vanilla extract
powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color, about 3 minutes on medium speed. Add the egg and beat to combine. Put mixer on low speed, gradually add dry ingredients, and beat until mixture pulls away from the side of the bowl, just a minute or two. Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 375 F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.
Cut into desired shape. Place at least 1-inch apart on a parchment or silicone mat lined baking sheet. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating the cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.