The best thing about sugar cookies is how they can be adapted for any holiday or occasion. This recipe makes great cutout cookies because they hold the shape of the
cookie cutter so well. There are a lot of variations out there, but this is the cookie of my childhood memory. (One of the secrets is using butter vanilla or butter flavoring rather than almond or
2 cups unsalted
2 cups granulated sugar
2 large eggs
2 teaspoons butter vanilla flavoring, or vanilla
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
- Using heavy mixer, cream together sugar and butter until fluffy, about 5
- Add eggs one at a time, beating well after each. Add
- In a separate bowl, mix flour, baking powder and salt.
- Add dry ingredients to sugar and butter mixture, mixing until dough is
- Put a portion freshly made between two sheets of parchment paper and roll to desired thickness (I think they turn out best 1/4' to 1/2 inch thick). Put the
dough into the refrigerator to chill for about 10 minutes or more. Repeat with remaining dough.
- Preheat oven to 350°
- Remove rolled dough from refrigerator, cut with cookie cutters, place on parchment
or silicone lined baking sheets.
- Bake at 350° F for 8 -10 minutes. Let cool. Recipe makes 8 dozen 3" cookies. (Recipe
can be cut in half, or you can freeze extra dough for later use.