Mix dry ingredients:
In a bowl, whisk together flour, baking soda, and salt.
Cream butter and sugar:
In a separate bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
Combine:
Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
Shape cookies:
Scoop dough into balls (about 1–2 tbsp each) and optionally roll in sugar. Place on the prepared baking sheet, spacing them 5 cm apart.
Bake:
Bake for 10–12 minutes until edges are lightly golden but centers remain soft. Cool on the sheet for 5 minutes before transferring to a wire rack.
Serving and Storage Tips:
Serve with milk, coffee, or tea — warm or cooled.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or dough balls for later — bake straight from frozen, adding 1–2 minutes to baking time.
Variations:
Lemon Zest Sugar Cookies: Add 1 tsp lemon zest for a fresh twist.
Chocolate Chip Sugar Cookies: Fold in 50 g of chocolate chips.
Spiced Sugar Cookies: Add 1/2 tsp cinnamon or pumpkin spice for a cozy flavor.
FAQ:
1. How do I keep the centers soft?
