Classic Sugar Cookies
- 1-1/2 c all-purpose flour
- 1/2 t baking powder
- 1/8 t salt
- 1/2 c unsalted butter, room temperature
- 3/4 c sugar
- 1 egg
- 3/4 t vanilla
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then beat in the egg and vanilla. On low speed, beat in the flour mixture until just combined. Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or overnight.
Heat oven to 350, then roll out one disk to 3/16 or 1/4-inch thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets; If decorating with sugar, sprinkle prior to baking. Bake at 350 for 10-12 minutes, until golden-brown at the edges. Remove from baking sheets; cool on wire rack. Repeat with remaining disk of dough. Gather scraps and refrigerate, then re-roll and cut out.
Makes 3-1/2 dozen cookies. Store in airtight container up to two weeks.