The Timer Went Off: Need A No Fail Sugar Cookie Recipe?

To all my bakers out there, I might have just perfected the sugar cookie recipe this past holiday season. If you are looking for a real, no fail sugar cookie recipe, than you have come to the right place! This recipe is perfect for cookie cutters, as the cookies don't turn in to big blobs during baking. You can place these cookies very close together on the cookie sheet, as there is very minimal expansion. The cookies also do not have that weird, sugar cookie after taste, which is a big turn off for many. This recipe will be a staple in your kitchen, and can easily be reduced. I have included some pictures of cookies my kids, family and friends were able to create using the sugar cookie recipe. Post a comment with your experiences or pictures and let me know how your cookies turn out!

Here's to full bellies!

Vanessa

Vanessa's No Fail Sugar Cookies

2 cups butter

2 cups granulated sugar

2 eggs

2 t. vanilla extract (can substitute almond extract as well)

6 cups flour

3 t. baking powder

1 t. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla (or almond extract). In a seperate bowl, mix dry ingredients well. While mixing on low speed, add dry ingredients by the cupful to wet ingredients. mix until flour mixture is incorporated and the dough comes together.

Lay one sheet of wax paper on cutting board, and dump out dough ball. Cover dough ball with second sheet of wax paper and roll out using a rolling pin to 1/4"-1//2" thickness. Place dough in refrigerator for 30 minutes to an hour to chill thoroughly.

Preheat oven to 350 degrees. Remove dough from refrigerator and remove top sheet of wax paper. Using desired cutters, cut out shapes from dough, moving quickly to keep dough chilled. Place cut out shapes on parchment paper-lined cookie sheets and bake for 8-10 minutes or until edges brown.

Continue re-rolling dough out between two sheets of wax paper and chilling dough until all dough is used.

Yield: up to 5 dozen 3" sugar cookies. (Half the recipe if you need a smaller yield of cookies.)