These cookies are required for Christmas. These are also forgiving and amazingly good. They are crisp and believe it or not, not that sweet. I use them many times a year. You can make ahead and divide dough into pieces to bake a little at a time.
1 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*
Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.
December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice
30 December 2016 – new Moravian cookie cutters
22 December 2017 – made dough; 23 December baked. Made a few St Pat’s day too.
*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.