4 cups sifted all-purpose flour, plus more for dusting
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Instructions
Sift flour, baking powder, and salt into a bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under ¼ inch, adding more flour as needed to keep dough from sticking. Cut out cookies with a cookie cutter, transferring shapes to parchment paper-lined baking sheets as you work. Roll out the scraps, and repeat. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes.
Originally Submitted
2/15/2010
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