I Make My Mom's Sugar Cookies Every Mother's Day

Line 2 large baking sheets (13x18-inch) with parchment paper.

Beat the butter and 3/4 cup of the sugar with a hand mixer or in a stand mixer fitted with the paddle until fluffy, 2 to 4 minutes. Scrape down the sides and bottom of the bowl.

Beat in the egg and vanilla until smooth, with no streaks of egg remaining. Scrape down the sides and bottom of the bowl again.

Add the flour, baking powder, cardamom, and salt. Mix on low speed just until a soft dough forms.

Portion the dough, using 1 1/2 tablespoons per cookie. Roll the dough into balls between your hands. Place the remaining 2 tablespoons sugar in a shallow bowl, and roll the dough balls in the sugar.

Place the dough balls 2 to 3 inches apart on the baking sheets (9 per tray). Gently flatten them to about 1/2-inch thick. If desired, lightly sprinkle the cookies with pistachios or rose petals. Bake one sheet at a time until the edges are set and the centers appear pale and soft, 8 to 10 minutes. Repeat with the remaining sheet. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days. They also freeze well. Place in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature before serving. Love the recipe? Leave us stars and a comment below!