Everyone has a favorite sugar cookie recipe.
This recipe has all that delicious buttery, sugary flavor that I love about sugar cookies, but are firm enough (and hold their shape) for some wonderful decorating!
*This recipe makes a crunchier cookie that spreads very little while baking, so cookies maintain their shape.
*For chewier cookies, add in 1 tsp baking powder, but do know that the cookies will spread and “puff”.
Basic Sugar Cookie Recipe
½ cup unsalted butter, softened
¼ cup salted butter, softened
1 cup granulated sugar
1 tsp salt
1 ½ tsp vanilla
2 ¾ cups all purpose flour
Place the butters and sugar into the bowl of a stand mixer. Beat on medium speed until light and fluffy.
Beat in the eggs one at a time, making sure that each egg is completely blended before adding the second. Stir in the salt and vanilla.
Slowly add in the flour. Once the flour is mixed in completely, the dough can be rolled and cut into cookies immediately or can be refrigerated overnight for later use.
Once cut to desired shapes, bake at 350 for 8-10 minutes (12-14 minutes for darker cookies). Remove from baking sheet and immediately and cool completely before decorating.
Makes about 30 cookies cut with a medium sized cookie cutter