Soft and buttery sugar cookies with a crispy edge and chewy center, perfect for any occasion and easy to make with everyday ingredients.

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix well.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually mix the dry ingredients into the wet ingredients until the dough forms.
Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
Flatten each ball slightly with a spoon or the bottom of a glass.
Bake for 8-10 minutes until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For a twist, add 1 tsp almond extract to the dough.

Sprinkle colored sugar or cinnamon sugar on top before baking for a festive touch.

Use a gluten-free baking blend to make the recipe gluten-free.

Add mini chocolate chips or sprinkles into the dough for variety.

Roll dough out and use cookie cutters for shaped cookies.

Store cookies in an airtight container at room temperature up to one week or freeze for up to 3 months.

Reheat cookies in a warm oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds.