I don't really have a go to cut out cookie recipe. I'd like one, I just don't have one. One of my dislikes for cut out cookies is that you have to keep rolling out the extra dough and it seems to get more tough the more you do it. (Also cut out cookies are just too much work for this lazy baker.) This recipe was actually great, is it magic? Might be? Even Bronwyn was able to roll up the extra dough and roll it out again. I broke a few cookies coming off the tray but I'm super inpatient and was baking with children and trying to get cookies going so we could eat dinner... regardless of my bad choices - the good choice was making these cookies.
Perfect Sugar Cookies
1 cup butter room temperature
1 cup granulated sugar
2 tsp vanilla extract
1 egg
3 cups flour
2 tsp baking powder
Preheat oven to 350°.
Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
Scrape sides and add in vanilla and egg. Mix until combined.
Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use cookie cutters and cut out desired shapes. Transfer the cookies to a silicone lined cookie sheet.
Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
Frost with Sugar Cookie Frosting and Enjoy!
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