I got this recipe from a little recipe book that came with a set of cookie cutters. It’s our favorite sugar cookie.
In a large bowl, cream:
3/4 cup softened butter
1 cup sugar
1 teaspoon almond or vanilla flavoring
Add and mix:
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Chill the dough for at least one hour. Preheat oven to 375*.
On a well floured surface roll the dough to a thickness of 1/4 inch. Dip cookie cutters in flour with each use.
Bake the cookies on a lightly greased cookie sheet until firm to the touch, about 10-12 minutes. Cool on wire racks. When completely cooled, cookies can be frosted.
*We usually double the recipe. The raw dough and the baked cookies can be frozen.
Kitchen Tip – Mix 2 egg yolks with food coloring. Paint on unbaked cookies. Bake as usual. Frosting gets hard, won’t smear, etc. when carrying out or stacking in containers for gifts.
If you like sugar on your sugar cookies, instead of frosting, here’s how I make colored sugar.