Sugar Cookie Cutouts

By MarieR

Southern Living
DECEMBER 2013.
1/8 inch is the perfect thickness for a crisp, buttery cookie, but this dough can be rolled to 1/4 inch thick if you prefer a soft texture.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 cups granulated sugar
• 1 1/4 cups butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• Glaze or desired topping, decorations.

Preparation

Step 1

1. Stir together first 3 ingredients.

2. Beat sugar and next 2 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add eggs, 1 at a time, beating after each addition. Gradually add flour mixture, beating just until blended.

3. Divide dough into 4 equal portions; flatten each into a 1/2-inch-thick disk. Wrap each in plastic wrap; chill 30 minutes.

4. Working with 1 disk at a time, place on a lightly floured surface; roll to 1/4-inch thickness. Cut with a 3-inch round cutter. Place 1 inch apart on 2 parchment paper-lined baking sheets. Chill 30 minutes.

5. Preheat oven to 350°. Bake 10 minutes or until edges begin to brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely. Glaze as desired.