There are a million sugar cookie recipes out there, and it’s a challenge to find the recipe that will live up to everything you need in a cookie: doughy enough to work with, firm enough to hold cutout shapes, and — most important — delicious! So here it is: Betsy and I tried this recipe out last weekend and it was perfect. (The original recipe came from Better Homes & Gardens.)
In a large bowl, beat 2/3 cup butter on medium speed for 30 seconds. Add 3/4 cup sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Beat until combined. Then add 1 egg, 1 tablespoon milk, and 1 teaspoon vanilla and mix that in. Beat in as much of the 2 cups of all-purpose flour as you can with the mixer, then stir in any remaining flour.
Divide the dough in half, seal it in a large plastic zip bag, and chill it in the freezer until it’s easy to handle — about 20 minutes.
Preheat the oven to 375 F. Flour the surface your working on (Betsy and I just flour the counter itself and roll the dough out there), and roll half the dough out at a time until it is 1/8 to 1/4 inch thick. Cut the dough into shapes of your choice and place them on a cookie sheet.
Bake until the edges are lightly browned. You’ll have to guess on the time, depending on how big your cookie cutouts are. If they are average — about 2 1/2 inches wide — it will take probably 7-10 minutes. Cool them completely on a wire rack. Frost them with royal icing and decorate with sprinkles and candies.
Wine & Plum 