Here’s a classic: the sugar cookie. But not one of those way-too-sweet, only-take-a-few-bites sugar cookies you can find at almost any bakery. These (admittedly enormous, at four inches wide) sugar cookies have nutmeg and vanilla bean paste in them, which means they’re just delicious without being too sugary and have a more mellow flavor. These treats also have great texture, with a crispy edge and soft middle.
One caveat: be careful not to overbake these. Pull them from the oven when the middles are still puffy and look just a bit underdone but the edges are golden, as they’ll continue to bake while they cool.
- 12 tablespoons butter, slightly softened
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups flour
- 1/4 cup sugar for coating
Preheat oven to 375. Line several baking sheets with parchment paper. Place 1/4 cup sugar in a small bowl; set aside.
In a mixing bowl, beat butter on medium speed for about 1 minute; add sugar, brown sugar, vanilla extract, nutmeg, baking powder, baking soda, salt, and egg and beat until well combined. Add flour and beat to combine.
Using a 2-inch cookie scoop, scoop dough, roll into balls, and dip in sugar to coat completely.
Place cookies at least 2 inches apart on baking sheets; they will spread some when baking. I put 6 cookies per sheet, and that worked well.
Bake for 10 minutes, until edges are barely beginning to brown and centers still look puffy. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature. Makes 22 four-inch cookies; you can use a one-inch cookie scoop if you’d like smaller treats and a bigger batch.