This recipe has never let me down! I have made it with all shapes and sizes. Putting the cut dough in the freezer for 2-3 minutes before baking is the secret to avoid spreading. The cookie is slightly crisp on the outside, but soft and buttery on the inside.
Ingredients:
3 cups of flour
1 teaspoon baking powder
1 cup butter, softened (I use salted)
1 cup of white sugar
1 egg
1 teaspoon vanilla
Directions
In the bowl of your stand mixer, add the softened butter and sugar. Beat until smooth and well combined.
Add the egg and vanilla and mix again.
Combine the flour and baking powder in a small bowl.
Slowly add the flour into the stand mixer and let the mixture combine until the dough comes together.
Dump the dough onto the counter with a little flour, knead until a soft dough is formed. Make into a disc and cover with plastic wrap.
Allow the dough to rest in the refrigerator for 15 minutes, preheat the oven to 375 degrees.
After the dough has chilled slightly, roll the dough into your desired thickness and use cookie cutters to make shapes. Place the cut-out cookies on baking sheets lined with parchment.
Put the baking sheets in the freezer for about 3 minutes, then bake them in the oven for 9-10 minutes depending on how thick your cookies are.
Allow them to cool for 5 minutes before moving them to a baking rack.
Buttercream Frosting, yum!
Ingredients:
3-4 cups of powdered sugar
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1/3 cup butter, softened
Directions:
In a stand mixer or with an electric hand mixer, combine the butter, salt, and vanilla.
Add the powdered sugar in smaller batches, starting with about 3.5 cups.
Add the milk, then add more powdered sugar until desired consistency.
You can also add food coloring at this point, or divide into smaller bowls to do multiple colors.
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