Sugar Cookies
- Ready In:
- 2hrs 42mins
- Ingredients:
- 7
- Yields:
-
36 cookies
ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
directions
- In a small bowl, or onto a sheet of waxed paper, sift flour and baking powder together and set aside.
- In a large mixing bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.
- Add eggs, vanilla and salt; mix on medium-high speed until well combined.
- At low speed, add flour mixture in two batches, mixing just until incorporated.
- Turn out the dough onto a clean work surface. Divide in half; pat into flattened rectangles and wrap each rectangle in plastic wrap. Chill for at least two hours or up to a week.
- Preheat oven to 375 degrees F. Position racks at upper and lower thirds.
- On a lightly floured surface, roll out one rectangle of dough to a thickness of 1/4 inch. Cut into desired shapes and, with a spatula, transfer shapes to parchment-lined baking sheets, about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with second rectangle.
- Gather up all of the scraps, roll out again. Chill for 15 minutes before cutting out shapes and adding to baking sheets.
- If desired, decorate with colored sugar or sprinkles. Placing a baking sheet on each rack and rotating halfway through the baking time, bake until golden around the edges and firm to the touch (anywhere from 7 - 12 minutes, depending on your oven).
- Transfer baked cookies to wire racks and allow to cool completely. Decorate with icing, if desired.
- Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room tempurature for up to three days.
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