The Best Sugar Cookies

 These sugar cookies are delish.  The dough is softer than what I was used to but I love that I don’t have to refrigerate the dough or make it ahead of time.  We baked these on Monday and didn’t have time to frost until Friday and they were still soft and delicious. We frosted them with the glaze recipe from Sally's Baking Edition, which worked beautifully.

The Best Sugar Cookies

2 C. salted butter (softened)

2 C. granulated sugar

2 Large eggs

2 Tbsp Vanilla extract

4 tsp. Baking powder

6 C. All-purpose flour

Preheat oven to 350°.

In the bowl of a stand mixer, add butter and sugar and cream together on medium-high until light and fluffy, about 3 minutes.  Add the vanilla and eggs.  Mix for another 3 minutes until light and fluffy.  Add the baking powder and mix.  Add the flour two cups at a time.  Don’t over-mix the dough - just mix until the flour is incorporated.

After the flour is added, the mixture should be firm but not dry or crumbly.  If the dough seems too dry, add a tiny bit (about a teaspoon at a time) of vanilla or milk and mix again.

Roll and handful of dough out onto a lightly floured surface until it’s about ⅜” thick.  Cut shapes with cookie cutters and transfer shapes to cookie sheets.  They will not spread so they can be placed pretty close together.

Bake at 350° for 6-10 minutes, depending on the thickness of the cookies.  They should be set and just barely starting to brown around the edges.  Remove from the oven and let cool for a few minutes before transferring them to a cooling rack.  Let cool completely before frosting them. 

Enjoy!

Recipe from twosisterscrafting.com