Ingredients: |
Ingredients:
3 cups all-purpose flour (don't pack it!)
1 teaspoon baking powder
˝teaspoon salt
1 cup butter, softened
1 ˝ cups white sugar
2 eggs
2 teaspoons vanilla extract
For frosting, I usually just do a basic icing sugar frosting.
1 cup icing sugar
1 tablespoon light corn syrup (not necessary if you don't have it)
2 tablespoons water
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Directions: |
Directions:Mix flour, baking powder, and salt together, set aside. In a large bowl, cream together the butter and sugar. Beat in the eggs, then stir in the vanilla. Add the mixed dry ingredients into the wet and mix until well fully combined. Cover dough with a piece of plastic wrap (lay it right on the dough), and chill for 1-2 hours.
Preheat oven to 350 degrees. Lightly grease cookie sheets with cooking spray. On a floured surface, roll out chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes on the middle rack of the oven, or until the cookies no longer look 'wet'. When you take them out of the oven, let them sit on the cookie sheet for a few minutes to set a bit as they cool... then transfer to a cooling rack. You may think they don't look cooked enough, but trust me, once they set and cool, they are perfect!
Mix well and ice your cookies. You can add flavoured extracts if you want to the frosting as well as food colouring. I love almond extract in the icing :)
PS this dough freezes really well for up to 3 months if well covered! I often make extra batches to freeze! |
This recipe for Amber Luskey Gameiro's soft sugar cookies is from