This is an updated twist on my original Sugar Cookie recipe. Click on the link to see the original recipe that includes some tips that I have learned through a little experience.
Ingredients:
5 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon table salt
2 sticks (8 ounces) unsalted butter
4 ounces cream cheese
3 eggs
1 ½ cups white granulated sugar
2 teaspoons vanilla
You will also need:
Stand mixer
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper
Cookie/baking sheets
Method:
Allow butter, cream cheese and eggs to come to room temperature.
In a bowl, mix together flour, baking powder and salt.
In a stand mixer, using the paddle attachment, combine and soften the room temperature butter and cream cheese. Add in eggs one at a time mixing well to combine each addition. Add in sugar and vanilla and mix well to combine.
Add in the flour mixture a little at a time and combine completely. The resulting dough should be fairly stiff and not sticky to the touch.
Divide dough into three parts and wrap each individually (tightly) in plastic wrap. Refrigerate the dough for a minimum of one hour and up to a day or so.
When ready to cut your cookies, take out one disk of the dough. Using a lightly floured surface, roll the dough to 1/4” – 1/6” thickness. (If the dough is too thin, they will not be as soft.) Cut the cookies and place them on a parchment lined baking sheet. Place cookies in the freezer while you preheat your oven to 375°F.
Place cookies on the sheet directly in the oven right out of the freezer and bake for 6-8 minutes; the tops will be firm to press and just before the edges turn light brown.
Allow the cookies to cool completely before decorating.
