Julie's Sugar Cookies
Makes 4 dozen or so depending on cookie cutter size
3 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, softened
1 2/3 cups sugar
2 large eggs -- room temperature
2 teaspoons vanilla extract
In a medium bowl, sift flour, baking powder and salt. Whisk to evenly combine.
In a mixer using a paddle attachment, cream the butter and sugar until light and fluffy, stopping the mixer once or twice to scrape down the bowl with a rubber spatula.
Add the eggs, one at a time, beating after each thoroughly. Add the vanilla. Scrape the bowl again and mix for a few more seconds.
On low speed, add half of the dry ingredients. Beat until combined. Add the remaining dry ingredients and beat just until the flour is completely absorbed into the dough.
Turn the dough onto the table. Gather it together, and knead gently into a smooth mass. Form it into a log and divide onto 3 even parts. Flatten each section into a circle about ½ inch thick and cover each with plastic wrap. Chill until firm, at least 2 hours or up to 3 days. (You can freeze it for up to a month).
Preheat the oven to 350 degrees. Let the dough sit at room temperature, still covered for about 20 minutes to soften slightly. On a lightly floured surface, roll the dough to slightly more than 1/8 inch thick.
Cut out shapes with cookie cutters and transfer to ungreased baking sheets, placing about 1 inch apart. Repeat with the remaining pieces of dough. Press the scraps together, roll them out, and cut, always brushing off any excess flour.
Bake cookies for about 17 minutes, or until the edges begin to turn golden brown.
Let sit for 5 minutes then transfer to wire racks to cool completely.
In a medium bowl, sift flour, baking powder and salt. Whisk to evenly combine.
In a mixer using a paddle attachment, cream the butter and sugar until light and fluffy, stopping the mixer once or twice to scrape down the bowl with a rubber spatula.
Add the eggs, one at a time, beating after each thoroughly. Add the
vanilla. Scrape the bowl again and mix for a few more seconds.
On low speed, add half of the dry ingredients. Beat until combined. Add the remaining dry ingredients and beat just until the flour is completely absorbed into the dough.
Turn the dough onto the table. Gather it together, and knead gently into a smooth mass. Form it into a log and divide onto 3 even parts. Flatten each section into a circle about ½ inch thick and cover each with plastic wrap. Chill until firm, at least 2 hours or up to 3 days. (You can freeze it for up to a month).
Preheat the oven to 350 degrees. Let the dough sit at room temperature, still covered for about 20 minutes to soften slightly. On a lightly floured surface, roll the dough to slightly more than 1/8 inch thick.
Cut out shapes with cookie cutters and transfer to ungreased baking sheets, placing about 1 inch apart. Repeat with the remaining pieces of dough. Press the scraps together, roll them out, and cut, always brushing off any excess flour.
Bake cookies for about 17 minutes, or until the edges begin to turn golden brown.
Let sit for 5 minutes then transfer to wire racks to cool completely.