5-Ingredient Sugar Cookies

• 6 Tbsps - granulated sugar
• ¾ cup - salted butter
• 1 ⅛ cup - granulated sugar
• 1  - egg
• 2 ¼ cup - all-purpose flour
• 1 teaspoon - baking soda

Instructions

1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2. Place the sugar for coating the dough balls in a small bowl. Set aside.
3. Combine the butter and sugar for the cookie dough in a large bowl. Using a mixer with a whisk attachment, mix on medium speed until the mixture is pale and fluffy, about 1 minute.
4. Add the egg and continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.
5. Turn the mixer to low speed, and add the flour and baking soda to the bowl. Mix until a firm dough forms, about 1 minute.
6. Scoop the cookie dough into 20 balls, rolling each in the bowl of reserved sugar before placing on the baking sheets.
7. Preheat the oven to 350°F.
8. Place the baking trays in the freezer for 10 minutes. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the prepared baking sheets before baking.
9. Bake the cookies on middle and upper-middle racks of oven until slightly golden brown at the edges and puffy on top, 11-13 minutes.
10. Check to see that cookies are done. Remove from oven or add time as needed.
11. Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.