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Steps
### Delicious 1990s Style Sugar Cookies Recipe: A Step-by-Step Guide
#### Introduction
Welcome to this nostalgic recipe guide! These 2nd Place Mom's sugar cookies are not just a treat but a trip down memory lane. Perfectly crispy on the outside and soft and chewy inside, these cookies have stood the test of time and are sure to be your family’s favorite.
#### Ingredients for the Classic Sugar Cookie Recipe
- **1 1/2 cups all-purpose flour**
- **1 cup granulated sugar**
- **3/4 teaspoon baking powder**
- **1/2 teaspoon salt**
- **1 egg, beaten**
- **1/2 teaspoon vanilla extract**
- **1/2 cup unsalted butter, softened**
#### Step-by-Step Guide
##### Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This is an important first step that ensures even baking and a perfect golden-brown color.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sifting these dry ingredients together helps remove any lumps and aerates them, ensuring even distribution in your dough.
In another bowl, beat the softened butter until creamy. Gradually add the beaten egg and vanilla extract to the mixture, beating well after each addition. This step ensures a smooth texture for your cookies.
Gradually mix in the dry ingredients into the butter-egg-vanilla mixture until fully incorporated. Stir just enough to combine; overmixing can make the cookies tough. Ensure you have a dough that’s neither too sticky nor too dry.
Using your hands or a cookie scoop, portion out the dough into small balls (about 1-inch in diameter). Place these on a baking sheet lined with parchment paper. Lightly space them to allow for spreading during baking.
Bake the cookies in the preheated oven for about 9-12 minutes or until they are just beginning to turn golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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#### Tips and Variations
- **Add-ins:** Try adding chocolate chips or sprinkles for extra flavor.
- **Storage:** Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them individually wrapped and store in the freezer for up to 3 months.