Soft Sugar Cookie Recipe

Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper and set them aside for later use.

In a medium bowl, sift together the flour, baking soda, and salt. Set the dry ingredient mixture aside for later.

In a mixer bowl fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Add the egg and vanilla extract, beating just until combined. Gradually add the flour mixture and beat until just incorporated, being careful not to overmix the dough.

Place the additional ¼ cup of granulated sugar in a small bowl. Using a 1.5 tablespoon ice cream scoop, shape the dough into balls. Roll each ball in the sugar, then place on the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 11-12 minutes, until the edges just begin to brown while the centers remain soft. Allow the cookies to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to cool completely.

Store the cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months for longer storage.