This is the perfect sugar cookie recipe I use year round. They hold their shape and are buttery and soft to the bite. They lend well to decorating whether you use icing or imprints. Delicate enough to serve with tea yet sturdy enough to use with kids. I love all cookies but there is something about the irresistible simplicity of a vanilla buttery cookie. With limited ingredients, you will want to use the best butter and vanilla you can get.

INGREDIENTS

2 cups Sweet Cream Salted Butter (softened)
2 cups Sugar
2 Eggs
2 tbsp. Vanilla
1 tsp salt
4 tsp. Baking Powder
6 cups Flour (All-Purpose)

INSTRUCTIONS

Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. Do not over-mix.
Add vanilla and eggs and mix until completely incorporated.
Add Baking Powder and mix.
Mix in the flour two cups at a time.
Do not chill the dough, the cookies will bake better if the dough is at room temperature.
Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick and cut out shapes with a cookie cutter.
Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake. The cookie should be just starting to look sandy brown on the edges.
Frost with icing in your decorative choosing.

ICING

4 tsp Corn syrup
1/2 tsp Almond or vanilla extract
1 Food coloring
2 cups Powdered sugar
6 tsp Milk

Whisk everything together until smooth. Place in a piping bag and decorate.