When we were doing the cookies for the bridal shower this past weekend, I had forgotten where I had put my recipe for sugar cookies. As always, I looked it up on my trusty Ipad. Lo and behold, Martha Stewart to the rescue! This recipe was so easy to make and the best part is the dough is freezable. This makes a great news to me because I made extra dough now that I am home for whenever I have the craving for cookies! 😀
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter room temperature
1 cup granulated sugar
1 lrg egg
1 tsp vanilla extract
In a large bowl cream butter and sugar with a hand mixer until light and fluffly.
Add in egg and vanilla, mix until well mixed.
In a separate bowl, sift together flour, baking powder and a salt.
Gradually add dry mix into butter egg mixture. Do this in 3 batches and make sure it is well mixed in before proceeding to next batch.
Roll dough out into a flat disk, cover with saran wrap and refridgerate for 1 hour or freeze in freezer for up to 3 months.
To Bake:with parchmen
Preheat the oven to 350F. Line baking sheets with parchment paper.
Remove dough and let stand for 5-10 minutes.
Roll out dough to 1/8 inch thick between two sheets of floured parchment.
Cut shapes with cookie cutters and using a spatula transfer onto baking sheet.
Bake rotating half way through until edges are golden. 10- 18 minutes depending on the size of the cookies.
Let cool before decorating if desired.
Our cookies turned out perfectly. One of the other bridesmaids brought up some cute pans that we actually pressed the dough into in order to get the unique undering on the cookies. We also found some fun packaging tools to help us out as well to make them extra special for the bride to be! 😀