Sugar Cookie Recipe

This is the sugar cookie recipe I use when I use royal frosting as pictured. It’s a great cookie base: not too sweet, not too hard, not too soft, etc. This recipe yields 40+ cookies.

Ingredients

1 1/2 Cup Sugar
1 Cup Butter, softened
3 Eggs
1 Tsp Vanilla
1/2 Tsp Salt
4 Tsp Baking Powder
4 Cups Flour

Bake at 350º F for 8-10 minutes, or until cookies have risen and are a little golden on the edges.

Directions

Cream sugar and butter.

Add eggs one at a time, mixing well.

Add salt and vanilla extract.

In another bowl, sift the flour and salt. Slowly add this mixture to the wet bowl to create your dough. Mix well.

Flour a clean work surface and empty your dough on top of it. Cut it in half and create two flattened disks. Wrap each one in Saran Wrap and refrigerate for one hour.

When it’s time to cut your shapes, preheat your oven to 350 degrees Fahrenheit. Take out one dough and let it rest on your counter while the oven preheats. Flour a clean work surface. Then roll out your dough, rolling it about 6mm thick. Cut as many shapes as you can, transferring them to a tray lined with parchment paper (so that your cookies won’t burn on the bottom). Repeat these steps with your second batch of dough once you’re done with your first batch.

Bake at 350 degrees Fahrenheit for 8-10 minutes, or until your cookies have risen and are a little golden around the edges. This is personal preference for how hard you’d like your cookies. The more golden, the harder the cookies will be.

Once baked, let cool on the sheet for ten minutes, then transfer to a cooling rack. Let them cool completely before frosting. Alternatively, you can seal them in a ziplock bag once cooled and frost them the next day.