Perfect Sugar Cookie Dough

1. 1

   In the bowl of an electric mixer set on medium speed, beat the butter until creamy and light, about 2 minutes.

2. 2

   Gradually add the sugar and beat well.

3. 3

   Add the eggs one at a time and beat well.

4. 4

   Beat in the vanilla.

5. 5

   Sift together the flour, salt, and baking soda.

6. 6

   Add it in 2 batches to the creamed mixture, beating for about 30 seconds each time.

7. 7

   The dough should be firm and cohesive, but not sticky.

8. 8

   Cover with plastic wrap and refrigerate for about 1 hour.

9. 9

   If you plan to make several different kinds of cookies with this dough, form into several balls, wrap each in plastic, and refrigerate.

10. 10

    Preheat the oven to 375F.

11. 11

    Drop the dough, using 1 heaping teaspoon per cookie, onto ungreased baking sheets.

12. 12

    Sprinkle with a little granulated sugar.

13. 13

    Bake for 10 to 12 minutes, until golden.

14. 14

    Remove to wire racks to cool completely.

15. 15

    Store in an airtight container for up to 1 week or freeze for up to 2 months.

* Per serving · 4 servings · Values may vary.

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