sugar cookie cut-outs!

Seems like I've tried about 100 sugar cookie recipes looking for the perfect one!  I came across this one (not sure where it originated) awhile back, and I haven't used another one since!!  I hate when cut-out sugar cookies spread when you bake them--these don't, they hold their shape very well!

ingredients:  
1 1/2 cups butter, softened but, still cold 
2 cups sugar (I use organic cane sugar)
4 large eggs
1 tsp. pure vanilla extract
5 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

directions:
Pre-heat oven to 400 degrees F.

In a large bowl, stir together the flour, baking powder, and salt--set aside.

In mixer bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs (one at a time), and the vanilla extract.

Slowly (or your kitchen will be covered with flour!!) add the dry ingredients to the mixer bowl, mix until combined.

Divide the dough into two or three pieces and wrap in plastic wrap, chill for at least 1/2 an hour.

Take a piece of dough out of the refrigerator and open the plastic wrap, put another piece of plastic wrap on top and roll out the dough in between the plastic. (this is the best way to make cut-out cookies!!  No messy flour everywhere or stress trying to scrape the cookie off of the counter!!)  Roll the dough 1/4 to 1/2" thick (want crunchier cookies--roll thinner, want softer cookies--roll thicker).  

Pull back the top piece of plastic wrap and use a cookie cutter to cut out about 4 cookies.  Lift the bottom piece of plastic off of the counter and flip the cookie into your hand, and then onto an ungreased baking sheet.  (those ugly plastic wrap marks on top--don't worry about them, they disappear when you bake the cookies!!!)  Keep cookies about 1" apart on the baking sheet.

HOW ARE YOU DECORATING THE COOKIES?  If using frosting, leave plain and continue with baking.  If using sugars or other sprinkles--put them on the cookies NOW, before baking!

Depending on the thickness, bake the cookies for 6-8 minutes.  The edges should be VERY lightly browned.

Cool on the baking sheet for a few minutes then move to wire racks.  Cool completely, then frost with your favorite frosting.  

I used royal icing on the cookies in the picture but, most times I just use colored sugars or sprinkles on my sugar cookies because it's SO much easier!   And, the kids love to help!

I roll my cookies thick, and use a large cookie cutter.  I got 24 BIG cookies out of this recipe.

enjoy!!!