Good Housekeeping's Classic Sugar Cookie

"from the December 2009 magazine **Freezing the dough helps the cookies stay well defined while baking. Freeze for 10 minutes after rolling and for another 10 minutes after cutting out the shapes before baking."
 
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Ready In:
1hr 42mins
Ingredients:
8
Yields:
152 cookies
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ingredients

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directions

  • In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
  • Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
  • When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.

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