Life Behind the Cell

From My Kitchen | Life Behind the Cell

There’s just something about a good homemade sugar cookie that makes me happy! Buttery, sweet, and made right in my own kitchen.

And because ya girl loves a good sugar cookie, I like to keep my dough rolled up and refrigerated so whenever that craving hits, I can slice off a few and pop them in the oven. Fresh homemade cookies without starting from scratch every time? Yes, please!

Ingredients

• 1 cup butter (softened)
• 1½ cups cane sugar
• 1 egg (room temperature)
• 1 teaspoon vanilla bean paste
• 2¾ cups all-purpose flour (I use unbleached)
• 1 teaspoon baking soda
• ½ teaspoon baking powder

Step-by-Step Instructions

Step 1: Preheat the Oven

When you’re ready to bake, preheat your oven to 315°F and line a baking sheet with parchment paper.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, cream together your softened butter and cane sugar until light, fluffy, and well combined.

Step 3: Add the Wet Ingredients

Add your room-temperature egg and vanilla bean paste. Mix until everything is smooth and incorporated.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine your flour, baking soda, and baking powder. Give everything a good whisk to make sure the ingredients are evenly distributed.

Step 5: Combine Wet & Dry Ingredients

Gradually add your dry ingredients to the wet batter, mixing until a soft cookie dough forms.

Be careful not to overmix. We want a nice, tender cookie!

Step 6: Roll & Refrigerate

Once your dough is ready, roll it into a log instead of individual cookie balls.

Wrap the log tightly in plastic wrap and refrigerate until firm, preferably for at least 1–2 hours.

This is my favorite little kitchen trick because ya girl loves convenience! Whenever I’m craving something sweet, my cookie dough is already waiting on me.

Step 7: Slice & Bake

Remove your chilled cookie dough from the refrigerator and slice the log into cookies about ¼–½ inch thick.

Place your cookie slices on a parchment-lined baking sheet, leaving a little space between each one.

Bake at 315°F, checking around 12–15 minutes. Depending on how thick you slice your cookies, they may need a little more time.

Look for edges that are set and centers that are no longer wet. Remember, cookies continue to firm up as they cool!

Step 8: Cool & Enjoy

Let your cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Now comes the best part… enjoying them!

A Little Kitchen Confession 🤭

Now listen, ya girl loves a good sugar cookie and a warm ginger ale.

And yes, y’all… WARM. Not room temperature. WARM! 😂

I actually put mine on the tea warmer.

Not too much on me, though! We all have our little things, and this just happens to be one of mine.

There’s something about a freshly baked sugar cookie and my warm ginger ale that just makes everything feel a little sweeter.

And the best part? I’ve already got more dough waiting in the fridge for the next craving!

From my kitchen to yours, enjoy! ❣️