Perfect Sugar cookies

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Source: Other  https://cookingwithkarli.com/perfect-sugar-cookie-recipe/

Serving Size

Refresh / Double it

INGREDIENT	MODIFIER	VOLUME	WEIGHT	DIRECTIONS
				Preheat oven to 350 F.
Butter (unsalted)	room temp		1 c	Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
Granulated Sugar			1 c
Vanilla extract			2 t	Scrape sides and add in vanilla and egg. Mix until combined.
Egg (whole)			1 ea
Flour, White all-purpose			3 c	Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
Baking powder			2 t
				Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
				Use cookie cutters and cut out desired shapes. Transfer the cookies to a silicone lined cookie sheet.
				Bake at 350 F for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
				Frost with Sugar Cookie Frosting and Enjoy!
				The first step is to cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy! Next, scrape sides and add in your egg and vanilla. Finally, add in your flour and baking powder.
				The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! If it doesnt come together, you can add water to the dough 1 tsp at a time. The dough should be the same consistency as play-doh. If it is too dry, add some water. If it is too wet, add some flour. This dough is SO forgiving.
				For this recipe, what you cut is what you get. (Hallelujah, right?) They will not spread, they will not rise. If the cookies are smaller, I will roll a little thinner, about 1/4 of an inch. If I am making large, 4-inch round cookies (like pictured here) I roll them out closer to 1/2 inch thick.
				The key to making soft sugar cookies is this- do not over bake them! This recipe will yield a very soft and chewy cookie as long as they are not over baked. Keep a close eye on the cookies, you will want to pull them out of the oven when the tops are no longer glossy and they have puffed up. If you wait until the edges start turning golden brown, they are overcooked!
				Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.