Sugar Cookies

READY IN: 2hrs 42mins
YIELD: 36 cookies




  • In a small bowl, or onto a sheet of waxed paper, sift flour and baking powder together and set aside.
  • In a large mixing bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.
  • Add eggs, vanilla and salt; mix on medium-high speed until well combined.
  • At low speed, add flour mixture in two batches, mixing just until incorporated.
  • Turn out the dough onto a clean work surface. Divide in half; pat into flattened rectangles and wrap each rectangle in plastic wrap. Chill for at least two hours or up to a week.
  • Preheat oven to 375 degrees F. Position racks at upper and lower thirds.
  • On a lightly floured surface, roll out one rectangle of dough to a thickness of 1/4 inch. Cut into desired shapes and, with a spatula, transfer shapes to parchment-lined baking sheets, about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with second rectangle.
  • Gather up all of the scraps, roll out again. Chill for 15 minutes before cutting out shapes and adding to baking sheets.
  • If desired, decorate with colored sugar or sprinkles. Placing a baking sheet on each rack and rotating halfway through the baking time, bake until golden around the edges and firm to the touch (anywhere from 7 - 12 minutes, depending on your oven).
  • Transfer baked cookies to wire racks and allow to cool completely. Decorate with icing, if desired.
  • Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room tempurature for up to three days.