Full-flavored, vanilla, buttery Soft Sugar Cookies with just the right amount of salt and a thick and chewy texture.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1-2 minutes. Alternatively, use a large mixing bowl and a handheld mixer. Add both sugars and beat on medium-high speed once again until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl and mix briefly once again. Add the egg and mix on medium speed until well incorporated. Add the vanilla and mix once more.
Add the dry ingredients, mixing on low after each addition. Do not over-mix.
Preheat the oven to 350°F and have ready a cookie sheet lined with either parchment paper or a Silpat.
Divide the dough and form it into four logs and roll each log in parchment paper and twist the ends to seal. Refrigerate until chilled, no less than 1 hour.
Using a sharp knife, cut the cookies into generous 1/4" slices. Transfer the cookies to the prepared cookie sheets, spacing them at least 1 inch apart. Bake until the outer edges are just tinged with golden-brown, about 8-10 minutes. Remove from the oven and allow to cool completely before icing.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Begin mixing on low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined.
Add the salt and mix once more.
Once the cookies have completely cooled, frost the cookies, serve and enjoy!
Makes about 24 cookies and 1 1/2 cup of buttercream icing.
The Anthony Kitchen