I hope everyone had an amazing Easter! We sure did here in Chicagoland because it was 75 degrees and sunny! So beautiful. Spring has arrived, people are getting vaccinated for Covid-19, let’s get this show on the road! The show being life as we know and love it.
I made these sugar cookies for Easter and I’m so happy I found the perfect recipe! They are so easy and equally delicious, this is my new go-to cut-out. Some may say you do not need to chill the dough before rolling it out, but I say 30 minutes is key. Me and a room temperature dough do not get along. So, here we go… put on those aprons and let’s get started 🙂
What you will need:
Cookie sheet lined with parchment paper
Cookie cutters in desired shapes
1 cup unsalted butter at room temp
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all-purpose flour (plus more for rolling)
In a bowl (I used my hand mixer), cream together the butter and sugar until smooth and creamy. Beat in extract and egg until combined. Add in baking powder and salt and beat until combined. I know! Different than your typical recipe. Last, slowly beat in flour 1 cup at a time until dough forms.
Seperate the dough into 2 discs and place in the fridge for 30 minutes. No more, no less.
Preheat oven to 350 degrees.
Lightly flour your work surface. Take out 1 disc of dough and roll to desired thickness. Thinner for a crispy cookie, thicker for a soft cookie.
Place cookies on prepared cookie sheet and bake for 8-10 minutes or until lightly browned around the edges. Allow to cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat with the rest of the dough.
Store covered at room temp or in the fridge. Enjoy!