Here are some tips when making sugar cookies:
- Remember flour is your friend (you can use icing sugar instead) - flour your work surface and your rolling pin.
- I have recently bought some amazing rolling pin elastics to help me roll out my dough evenly - they work SO well!
- If your dough is at room temperature, it can get difficult to work with, try putting it in the fridge for 10 minutes to chill. I keep my extra dough in the fridge while I work in small batches.
- Stacking cooling racks are a must when you are making large batches of cookies! Unless you have been blessed with a HUGE kitchen.
- I used my Pampered Chef stoneware for the first time ever and by FAR this pan made the best cookies, they weren't even brown on the bottom at all!
1 cup butter (unsalted then add the salt OR salted and omit the extra salt)
1.5 cups sugar
2 tsp vanilla (can use almond extract if you wish)
3.5 cups flour
1/4 tsp salt (omit IF you used salted butter)
1 tsp baking powder
- In electric mixer, beat butter and sugar until light and fluffy.
- Add eggs and vanilla and beat until combined.
- Add flour, salt (if you used unsalted butter) and baking powder and beat until smooth.
- Place dough in the fridge for 10 minutes (this makes it easier to roll and transfer onto baking sheets).
- Roll out dough (remember to flour your work surface) and use cookie cutters to cut out desired shapes.
- Place on cookie sheets and bake in a 350 degree oven for 10 minutes.
Note: Some bakers believe that placing the cut out cookies that are on the baking sheets in the fridge for 10 minutes will prevent spreading, however, I don't find this necessary with this recipe.