I have been bombarded with requests for my sugar cookie recipe this week. It's super easy to make good sugar cookies, friends. This is how I've been making them since... well... since as long as I can remember. I'm pretty sure this came from a basic cookbook like Joy of Cooking. The deal with a good sugar cookie is to chill the dough long enough. You want the dough firm enough for rolling and cutting. You also want to cut the dough on a parchment lined cookie sheet. I could never transfer my cut cookies to the pan without messing up my sweet little cookie shapes.
Remember you can make sugar cookies any time of year- not just Christmas!
You need the following ingredients for enough cookie dough to make 5 dozen small cookies*:
1 & 1/2 cups softened butter
2 cups white sugar
1 teaspoon vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
*The amount of cookies depends on how big your cutters are!
Cream the butter and the sugar until smooth. Then, beat in the eggs and the vanilla. Work in the flour, baking powder, and salt.
Cover the bowl and chill the dough for at least 1 hour.
Preheat the oven to 375 degrees. Place dough on a parchment lined cookie sheet. Roll out dough to 1/4 inch thickness. Cut the cookies with 2 inch space between each one and lift the remaining dough from around the cut outs.
Bake for 6 to 8 minutes. (Watch your oven!) Slip the parchment paper off the cookie sheet and let cool.