Perfectly Sweet Sugar Cookie Classics

1. Prep Dough

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

2. Creaming

In a separate bowl, beat the butter and sugar with an electric mixer on medium-high until light and fluffy, about 2-3 minutes. Scrape down the bowl.

3. Eggs and Vanilla

Add eggs one at a time, beating well after each. Mix in vanilla extract until combined, scraping the bowl as necessary.

4. Combine

Gradually add dry ingredients to the wet mixture on low speed until just incorporated.

5. Chill

Divide the dough in half, wrap in plastic, and flatten to 1-inch disks. Refrigerate for at least 2 hours, up to 5 days.

6. Bake Cookies

Set the oven to 325°F (165°C).

7. Roll Out

On a lightly floured surface or parchment paper, roll out one disk at a time to 1/8 inch thickness.

8. Cut Shapes

Use a floured cookie cutter to create shapes. If the dough softens, chill briefly.

9. Bake

Place cookies 1 inch apart on parchment-lined sheets. Bake for 12-15 minutes, until edges are lightly browned. Rotate sheets halfway through.

10. Cool

Let cookies cool on a rack or in the pan before decorating with icing or edible glitter.