Recipe: Perfect Sugar•Cookies

Sugar•Cookies. Grease and line two cookie sheets. Beat in vanilla extract and egg. This are the tastiest cookies ever!

Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Gradually blend in the dry ingredients. You can have Sugar•Cookies using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Sugar•Cookies

1. It's 2 1/4 cup of all-purpose flour.
2. You need 1/2 tsp of baking powder.
3. Prepare 1/4 tsp of salt.
4. Prepare 3/4 cup of margarine or room temperature butter.
5. Prepare 3/4 cup of granulated sugar.
6. Prepare 1 of large egg.
7. You need 2 tsp of vanilla extract.

Roll rounded teaspoonfuls of dough into balls and place onto ungreased baking trays. In a large bowl, cream together the butter and sugar until light and fluffy. A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for.

Sugar•Cookies step by step

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside..
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine..
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour..
4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick..
5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days..
6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough..
7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating..
8. Decorate the cookies with my sugar cookie icing recipe!.
9. Enjoy!!.

Frost them while warm and sprinkle with colored sugar. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another large bowl, beat butter and sugar until fluffy and pale in colour. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Combine the flour and salt in a small bowl.