My Favorite Sugar Cookie Dough PRINT
- YIELD: 4 servings
This was once my “secret recipe” for Sugar Cookies. I’m not very good at secrets, and it’s much more fun to share anyway.
|3||sticks of unsalted butter, softened|
|2||cups granulated sugar|
|1||tbsp. vanilla extract|
|5||cups all-purpose flour|
|2||tsp. baking powder|
In a mixer with paddle attachment, cream butter and sugar together until smooth. Beat in eggs, one at a time, until thoroughly combined. Add vanilla. Combine dry ingredients in a separate bowl. On low speed, gradually add dry mixture to wet mixture. Dough will be very stiff. Wrap or cover dough and refrigerate overnight.
Preheat oven to 400 degrees. On a floured surface, knead dough a few times. This will help cut-outs keep their shape while baking. Roll out dough to 1/4” to 1/2” thickness while it is still cold. Use cookie cutters for desired shapes. Bake for 7-9 minutes, depending on thickness of dough. Cool completely.