By now, I think we all have a favorite sugar cookie recipe. But sometimes, you need on that really holds it’s shape, especially with fancier cookie cutters. It’s even more important if you top your cookies with fondant, like these, since you need the shapes to match up just right. When you do, this is the best recipe for the job. If your cookies are 3 inches or so, you get about 3 dozen cookies. The smaller or bigger your cookie, the more or less you get. Enjoy!
3 cups of all purpose flour
1 tsp baking powder
1/2 lb unsalted butter, at room temperature
1 cup of sugar
1 large egg, at room temperature
1 tsp vanilla
1. Preheat your oven to 350 degrees Fahrenheit
2. Sift flour with baking powder and set aside
3. In an electric mixer cream butter and sugar together with the paddle attachment until light and fluffy. Don’t overdo it.
4. Add the egg and the vanilla and beat for one more minute. The ingredients should be completely combined when you’re done.
5. Add half the flour, and mix until just incorporated. Then add remaining flour, and mix until the dough starts to come away from the sides of the bowl.
6. Put the dough on a piece of parchment paper, and knead it for a minute or so.
7. Place it in a plastic bag, seal it tightly, and refrigerate it for at least an hour. (The dough will hold up pretty well overnight in the fridge but you may have to let it sit 5 minutes to be able to roll it, depending on how cold your fridge is. )
8. Roll out the dough on parchment paper so that you don’t need to add more flour. This keeps the cookies nice and soft.
9. Roll the dough out until it is about 1/8 of an inch thick.
(these Rolling Pin guides are a lifesaver for rolling dough evenly)
10. Place the cookies on an ungreased cookie sheet. Because they don’t really spread, you can place them fairly close together, but make sure you have enough room to get your spatula in there to lift them.
11. Bake for 8-9 minutes, until the cookies are a light golden brown. Do not over-bake them. They’ll continue to cook for a bit after you take them out, so keep a good eye on them.
12. Place cookies on a wire rack to cool completely before decorating.