The best sugar cookie recipe I've tried so far, the dough is a really exceptional texture to work with, not crumbly at all. It withstands rolling and re-rolling extremely well. The cookies still come out very good. I think the cookies are a little sweet if frosting or sugar is added on top of them, but kids think they are perfect, of course. This is my go-to recipe for all the kids' bake sale fundraisers, class parties, etc.
- 4½ cups all-purpose flour (19.5 oz or 560g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature*
- 2 cups sugar (13 oz)
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp milk
- In a large bowl, combine and whisk together 4½ cups flour, baking powder, and salt until mixed.
- In another large bowl, with an electric mixer on medium-high speed, beat the butter and sugar until creamy, 2 to 3 minutes. Add the eggs, vanilla, and milk and beat until light and fluffy, about 1 minute. With the mixer at medium-low speed, gradually beat in the flour mixture just until blended.
- Gather the dough into a ball and divide it into half. Roll each half to 1/4 inch thickness between sheets of plastic wrap or wax paper and refrigerate on cookie sheets until the dough is cold, 2 hours or overnight is okay. I roll out the dough using two 1/4 inch pieces of wood molding with the rolling pin to get even thickness.
- Cookie dough can be also be tightly wrapped and frozen for up to a few months.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Get out the cookie cutters.
- Remove chilled dough from refrigerator and run the rolling pin lightly over the top to smooth any bumps. Cut the dough into as many shapes as possible. Arrange on a prepared baking sheet, spacing about 1 inch apart. Gather the scraps of dough together and reroll and cut more cookies. The cookies can be decorated now with sprinkles, or you can wait to add frosting/icing after baking. Repeat with the remaining dough.
- Bake for 12 to 16 minutes until the cookies are pale golden. With a spatula, transfer the baked cookies to wire racks to cool completely.
- Frost with royal icing, cookie icing, or whatever frosting you like.
- Store in a tightly covered container, separating and cushioning the layers with sheets of waxed paper.
Source: (This book has a lot of good recipes that I use)