Sugar Cookies

By carvalhohm2

Ingredients

• 6 c. All Purpose Flour (780 g)
• 1 Tablespoon Baking Powder (18 g)
• 1 teaspoon Salt (6 g)
• 2 cup Unsalted Butter room temperature (454 g )
• 2 cup Granulated Sugar (400 g)
• 2 Large Eggs (100 g)
• 1 Tablespoon Vanilla Extract

Details

Servings 4
Adapted from woodlandbakeryblog.com

Preparation

Step 1

In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the room temperature softened butter with the sugar until light and fluffy.

Combine the vanilla extract with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.

Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.

Turn the dough out onto a lightly floured work surface and knead the dough mass and all of its fragments into a disc.

Wrap this dough disc in plastic wrap and chill for at least 2 hours and up to 1 week.

At this point you may choose to simply store in the refrigerator for up to one week, or use it in a few days.

This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to “relax” so it rolls properly. Once out of the fridge you must re-roll this dough as it will be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL for any dough of this nature! Mash it all together and knead it all back together, then RE-roll on a lightly floured work surface until it is pliable.

Cut your shapes, dip in sugar or leave plain and place on a parchment lined sheet pan.

Bake at 350 degrees F until they just begin to brown on the edges approximately 14-18 minutes.