I have been making these cookies for years. This was a recipe I found when I was a teenager and have made small improvements to it over the years.
I used to make these Frosted Sugar Cookies all the time and decided I really like them with just large sugar crystals instead.
So I revamped the recipe again (not a thing wrong with the original!) and turned them into an addiction!
I have made at least 5 batches of these in the last couple of weeks and knew I had to share them with you.
So be prepared to make dozens and dozens of sugar cookies in the near future :) You're welcome!
Here's what you need:
3/4 cup butter, at room temperature
1-1/4 cup sugar
2 ex. large eggs, at room temperature
2 tsp. vanilla extract, I only ever use Neilsen-Massey pure bourbon extract
2-3/4 cups flour, unbleached
1 tsp. baking powder
1 tsp. kosher salt
large sugar crystals (about 1/2 of the 5.25 oz. bottle)
Preheat oven to 400 degrees. If using dark metal pans only heat to 375 degrees.
Line baking sheets with parchment and set aside.
In a bowl mix the flour, salt, & baking powder and set aside.
In the bowl of a stand mixer cream the butter and sugar together until smooth.
Add the eggs and vanilla and mix well, scraping down the sides as you go.
Add the premixed flour mixture and mix until just combined. The dough will be soft.
Pour the sprinkles into a bowl and using the Pampered Chef medium scoop or a tablespoon scoop the dough up and roll into balls then roll through the sugar until completely coated.
Place on a parchment lined baking sheet and place 1-1/2 to 2 inches apart.
Bake for 8-12 minutes depending on how soft you like your cookies. I like soft cookies so I bake mine closer to 9 minutes. Turn the pan halfway through baking.
Leave on baking sheet for a minute or two then remove to a cooling rack or paper towels to cool completely.
Serves about 3 dozen
Here's the handy printable - Vanilla Sugar Cookies