3 3/4 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1 cup butter
1 1/2 cups granulated sugar
2 tsp. vanilla
2 large eggs
Preheat oven to 375.
Sift flour, baking powder and salt. Set aside.
Cream butter, sugar and vanilla until light and fluffy.
Add eggs one at a time beating well after each addition.
Slowly mix in dry ingredients until just blended.
Divide the dough into 2 flattened rounds and wrap in waxed paper.
Placed the wrapped rounds in a plastic bag and chill until hardened, about 1 hour.
Roll dough on a lightly floured board to 1/8 inch to 1/4″ (1/4″ is my preference) and cut with the cookie cutter of your choice. If you are not icing the cookies after baking then you can brush them with milk and sprinkle colored sugar. Bake in the top 1/3 of oven 10-12 minutes.
For softer cookies (not recommended for iced cookies), roll a little thicker.
For slice and bake cookies, shape dough into a log about 2 inches in diameter and chill until completely firm or freeze. Slice 1/4 ” thick and bake 10 minutes until firm but not brown.
* See “Baking Tips” below.
We’re gonna fix this problem for ya…
I like to dip my cutter into flour when I see it sticking to the dough but it won’t if the dough is cold! When the dough is cold and stiff, the cutters work well, designs come out sharp and transferring to the cookie sheet with your shape in tact is a snap!
The cookies will puff while baking and settle down again and naturally they will come out a little bigger than when they went into the oven but they hold their initial shape very well and will never spread to an unrecognizable shape. You might get a couple with a mind of their own once in a great while but they are special and are the “baker’s piece!” 😉