Sugar Cookie Recipe

BQS (before quilting (&) sewing), I was very much into cookie and cupcake decorating as a hobby. But then I realized that someone needed to EAT all the goodies so I found another hobby... quilting and sewing. LOL.

Marsha asked me to post the sugar cookie recipe that I used for the sugar cookie crosses that I made. I forgot where I got this recipe so I don't know who to give credit too but the recipe is great for cut-out sugar cookies. AND this dough can be frozen. Bonus when you have lots of cookies to do. You can make the dough ahead of time, freeze it and use when needed. I have frozen my cut-outs, my flattened rolled out discs of dough AND my baked cookies. I'm all about saving time when it comes to sugar cookies as they take a LOT of time to decorate.

Couple of tips....
- well, I listed my first tip above. Freezing my dough.
- I bake frozen as well. At 325'F for a few extra minutes
- I roll my cookies to 1/4 inch OR 3/8 inch. Depends on my mood and how many cookies I have to make. If I have to make a lot, 1/4 inch to make use of all the dough. Not so many cookies? 3/8 inch.
- I roll my dough between 2 sheets of parchment paper using wooden dowels that I bought at the hardware store cut in half. I think the wooden dowels work better than the rolling pin spacers. AND they are much cheaper.

Okay - recipe time. Please note that the whole recipe can make up to 5 dozen, 3" cut out cookies. If you don't need that much, the recipe can be cut in half very easily.

6 cups flour
3 tsp. baking powder
2 cups butter (I use 1/2 unsalted butter-1/2 salt for the flavor. The recipe seems a bit bland without it).
2 cups sugar
2 eggs
2 tsp. vanilla (I use 1/2 vanilla - 1/2 almond. I have also make orange flavored sugar cookies, lemon flavored and strawberry flavored by using different extracts or flavorings but make sure you use 1 tsp. vanilla. The cookies taste better).
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together.

Chill for 1 to 2 hours (I usually roll out my dough and place the flattened pieces in the fridge. Once I'm done with all the dough, the first piece is ready for cut outs and baking).

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet (I bake on parchment) at 350'F for 8 to 1o minutes or until just beginning to turn brown around the edges. Cool on cooling racks before decorating.

That's it. It's a great cookie recipe. I hope you get a chance to make some.

Jen