Miracles do happen! In the 38 years I have been alive, I don't think that I ever have made sugar cookies that have REALLY worked well. I have tried many, many times and today was my lucky day! I googled NO FAIL SUGAR COOKIES and picked a recipe that you could use intricate cookie cutters with because the dough held its shape really well and the dough was to die for! I am a sucker for cookie dough!
I also liked the trick of using parchment paper (I used waxed paper...not sure the difference) and didn't have to wait an hour or two to let the dough chill. Patience in the kitchen is not one of my strongest virtues! Here is my cute little 4 year old Lilly and it was her idea to make cookies. The other 6 kids weren't home...they will be in charge of frosting them if they don't get eaten first, LOL. Here is the recipe!
NFSC: NO FAIL SUGAR COOKIES! http://www.food.com/recipe/no-fail-sugar-cookies-108172
6 cups flour
- 3 teaspoons baking powder
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1Cream butter and sugar.
- 2Add eggs and vanilla.
- 3Mix dry ingredients and add to butter mixture.
- 4Mix well.
- 5Chill for 1 to 2 hours or see HINT below.
- 6Roll to desired thickness and cut into desired shapes.
- 7Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
- 8HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
- 9Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
- 10Continue rolling dough between paper until you have used it all.
- 11By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
- 12Reroll left over dough and repeat the process.
- 13An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.