Best Sugar Cookie Recipe for Cut out Cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/4 tsp kosher salt
2 Sticks or 1 Cup butter, unsalted, softened to room temperature
1 Cup granulated sugar
1 Large Egg, room temperature
1 Tablespoon Vanilla Extract, or almond extract
Sift together flour, baking powder, add salt, set aside.
In a small dish whisk together egg and vanilla extract, set aside.
In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and fluffy.
Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together.
Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours.
Preheat oven to 375F(190C)
Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough.(2 painter's sticks glued together on each side, or 2 pieces of 1/4inch molding)
Cut out as many cookies as you can. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes.
Bake for 9minutes, depending on the oven, turn the sheet once half way through the baking.
Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months.
Decorate cookies as desired with royal icing or other medium that you use.
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