This is by far my favorite roll out sugar cookie recipe. I found it on allrecipes.com years ago, and I use it absolutely every single time I make sugar cookies. This delicious cookie holds it’s shape absolutely perfectly while it bakes– there is nothing more annoying than cutting out perfect shapes into sugar cookie dough, only to have them plump and spread out into unrecognizable blobs in the oven. This recipe, if followed correctly, will not do that.
I have a tradition every Valentines day where I make each of my kids and my husband a giant heart shaped cookie with their name on it. This recipe works perfectly for this. I also used it for the cookies for my daughter’s Valentines day party at school.
They have a lovely flavor and are especially good frosted with my vanilla almond buttercream, which can be found here.
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.