Ingredients
Method
- Preheat oven to 350°F.
- Add butter and sugar to mixer. Cream together for 3 minutes.
- Add vanilla and eggs.
- Mix 3 minutes until fluffy.
- Add baking powder and salt and mix.
- Add in flour 2 cups at a time. Mix until fully incorporated, but don't overmix.
- Roll out your dough on a floured surface. Sprinkle the top with flour. (I split the dough in half so it wasn't so much to work with.) Make sure the they are adequately floured on the bottom so they come off of your work surface easily when transferring to a baking sheet. If there isn't enough flour they will smoosh and mess up the shape when you go to transfer them.
- Cut out shapes with a cookie or biscuit cutter.
- Bake for 6-8 minutes for thinner (1/8 inch) cookies and 10-12 minutes for thicker (1/4 inch)cookies. Edges should just start to turn golden when done. If you want softer cookies you'll want to remove them just at sight of the edges beginning to turn golden. The longer they bake the less soft they will be.
- Cool on baking sheet for 2-3 minutes then move to cooling rack and when fully cooled frost and decorate.
Notes
If you are using store-bought all purpose flour use 6 cups instead of 8 cups of flour.
If your dough seems to dry and crumbly add an extra teaspoon water at a time until it's the correct consistency.