Next, one of my favorite things about February is having a reason to make sugar cookies! Valentines' day is the perfect opportunity. Now, I must admit, at this point in my life, I make these cookies for my children's choir and that's fun enough. However, if you have a Sweetheart or someone who's your Valentine, I don't know many people who dislike a good sugar cookie! I made these right after Christmas (and can't find my pictures! Sorry!) because I was not pleased with the recipe I had used earlier. As Anna says, they are perfect! Not too sticky when rolling them out and still pretty soft when eaten...though for some reason my dad thought they were hard. Seems that he was expecting something more like the kind you can buy at Walmart...you know, the fluffy ones with thick pink and yellow icing and sprinkles? I've never found a sugar cookie recipe like that! If anyone has a recipe like that let me know because those are SO good! Anyway, here is the recipe for "clean," quick, and easy sugar cookies.
No-Fail Cut Out Sugar Cookies from Cookie Madness (halved)
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 stick butter, unsalted, cool room temperature
1/2cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 large egg (whisk and then put half in)
Thoroughly stir together the flour and baking powder; set aside.
Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the salt, scrape sides of bowl and beat in egg, beating only until egg is blended in. Add the flour mixture gradually (1/2 cup at a time) and stir until incorporated. Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8″ thick. Cut the cookies into shapes and place the cut cookie shape on baking stone. Bake the cookies for approximately 10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow to cool on a wire rack for 5 minutes.
Yield will vary depending on how big you make the cookies