No Fail Sugar Cookies

Hadice's Note:

I found this while buying a cookie cutter for DH's B-day. The claim is that these cookies won't spread during baking, so it is perfect for intricate cookie cutters. Make sure you preheat the oven for at least 30 minutes.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 8 dozen c ...

• 6 cups flour
• 3 teaspoons baking powder
• 2 cups butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Directions:

1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix dry ingredients and add to butter mixture.
4. Mix well.
5. Chill for 1 to 2 hours or see HINT below.
6. Roll to desired thickness and cut into desired shapes.
7. Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
8. HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
9. Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
10. Continue rolling dough between paper until you have used it all.
11. By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
12. Reroll left over dough and repeat the process.
13. An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

Reviews

[Phunny Pharmer]

This is my 'go to' recipe for rolled cookies. I make some very beautiful fondant covered and royal iced cookies as gifts and to sell with this recipe. The shapes are retained so well, especially important when using very intricate cookie cutters. I found this recipe almost 5 yrs ago on www.cakecentral.com . It is the one most of the cookie and cake decorators use. For spring and summer cookies, I like to use lemon extract and a tablespoons of lemon zest. I often add almond extract for Christmas holiday cookies. These are always a hit on the cookie platter. The flavor of these sugar cookies is the best of any other recipes I've tried as others tend to be bland.

[donnie chettleborough]

made this with my grand daughter today and found the dough really dry. followed recipe to the exact. i have been baking for years and was really disappointed

[Chef #932036]

This is my go to recipe also!! I do a TON of intricate decorated cookies and this recipe holds it shape really well. The only think I have done is decrease the baking soda to 2 tsp. Mine were puffing a little too much. As far as one reviewer saying they were dry.. The humidity in the air as well as your flour can cause this. I do from time to time have to adjust for this.... I usually add more vanilla if it is too dry (because I LOVE the flavor). Once you make it a few times, you can tell by touch while it is mixing if you will need more liquid. I have had times where the flour and air were extremely dry and I needed to add up to a couple tablespoons more liquid.... Just the nature of baking and humidity, and this recipe seems to really be affected by it... But it is a great recipe!!!! My favorite. Tastes wonderful, and works with a variety of different frosting and icings! As Phunny Pharmermentioned you can change the flavoring very successfully with this recipe! I've done vanilla, almond, lavender, lemon and an orange with great results!