National Sugar Cookie Day, folks!
I hope you’re celebrating along with me, because these are one of life’s little simple culinary pleasures. I’m not much for “secret” ingredients usually, but this recipe kind of has some; believe me, if you skip them, you’ll miss them! That teeny pinch of cinnamon and squirt of lemon juice are not obvious when you eat a cookie, but add that little extra *what* that give these soft and chewy sugar cookies a bit more dimension. Let’s get baking!
1 c. (2 sticks) unsalted butter, room temp.
1 1/2 c.sugar
1/2 tsp. baking powder
1 tsp.baking soda
1 heaping tsp. kosher salt
1 small pinch of cinnamon
1 1/2 tsp vanilla extract
1/2 tsp. lemon juice
1 large egg
2 3/4 c. all-purpose flour
Preheat the oven to 350F.
Combine the butter, sugar, baking soda and powder, salt and cinnamon in the bowl of an electric mixer fitted with a paddle attachment. Start on low speed to combine, then kick it up to medium and cream until light and fluffy, 5 minutes.
Scrape the bowl down with a rubber spatula. Add the egg and continue to cream the mixture on medium an additional 5 minutes, then scrape the bowl down again. Add the flour a 1/2 c. at a time on low speed and mix just until everything is well combined.
Roll the dough into Tbsp.-sized balls, and place on a paper-lined sheet pan. Bake until crispy on the outer edge but still pretty soft in the center, and light golden brown.
Let them cool just enough so they don’t burn your tongue, then eat with reckless abandon.