Maureen’s Insomnia Sugar Cookies

Makes 24 cookies

Ingredients:

2 3/4 cups all-purpose white flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temp, cut into squares

1 cup + 2 Tbsp white granulated sugar

2 Tbsp light brown sugar

1 large egg

2 tsp pure vanilla extract

1/4 cup white granulated sugar (for rolling)

Directions:

Preheat oven to 350°F. Line baking sheets with parchment paper.

Sift dry ingredients, flour, baking soda, baking powder, and salt, into a medium-sized bowl and set aside.

Cream the butter and both sugars together in a large mixing bowl on medium speed until light in color and fluffy.

Add the egg and mix until well combined.

Add the vanilla extract and mix until well combined.

Add the dry ingredients 1 cup at a time and mix until the dough is well formed. Do not overmix.

Using a tablespoon-sized scoop, scoop cookie dough into individual pieces. Gently roll each into a ball with your hands, then roll each ball in white sugar to coat.

Put the balls on the baking sheet 2 inches apart. Cookies will spread once they heat, and you want them to have room to do so without touching one another.

Bake cookies for 7-10 minutes, but do not overbake. Remove just before the edges begin to turn golden.

Remove from the oven and allow to cool on a baking rack for at least 10 minutes.

Enjoy!