1 cup unsalted butter softened to room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
Additional: Plastic wrap and parchment paper
Note: This recipe can be successfully doubled.
In a large bowl, add the butter and sugar. Mix together until thoroughly blended. It should be fluffy, but the butter should not be separating. You can use either an electric hand mixer or a stand mixer.
Beat in the egg and vanilla extract until completely incorporated into the butter-sugar mixture.
In a medium-sized bowl, add the flour, salt, and baking powder. Mix well. Add the flour mixture gradually to the butter mixture.
Once the mixture is completely blended, divide the dough in half. Place half of the dough on a large piece of plastic wrap. Cover and shape into a ball. Repeat with other half of dough. Chill in refrigerator for at least 3 hours.
Remove dough from refrigerator. Preheat oven to 350°F. Line cookie sheet with parchment paper.
On a clean, floured surface, place one ball of the chilled cookie dough. Lightly flour the cookie dough. If you want thin, crisp cookies, roll it out to a thickness of approximately ⅛”. If you want thick, soft cookies, roll it out to about ¼” thickness. Add flour as needed to the dough and the rolling pin (and your hands!) so that the dough doesn’t stick.
Use your favorite cookie cutter shapes to cut out the cookies. To prevent the shapes from going all wonky, use a spatula to move the cut cookies to the cookie sheet.
Bake at 350°F for 9-10 minutes, or until edges start to lightly brown.
Cool completely before moving or frosting.
Click here to see Sugar Cookie Frosting recipe.
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