Ingredients
4 cups all-purpose flour (480g)
¾ teaspoon salt
¾ teaspoon baking powder
1 cup unsalted butter softened (227g)
1 cup granulated sugar (200g)
2 large eggs
2 teaspoons vanilla extract
Directions
In a mixing bowl, sift together the flour, salt, and baking powder. Do not skip the “sift” step.
In a separate mixing bowl beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl with a silicone spatula. Beat in the vanilla.
Add in the flour mixture and mix until everything is well incorporated. Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours. Let the dough sit at room temperature for 15 to 30 minutes before rolling out.
Preheat the oven to 375F.
Roll the dough on a lightly floured surface. Cut out shapes. Re-roll as needed for more cookies.
Place the cut-outs on a parchment-lined baking sheet 1 inch apart.
Bake for 10 to 12 minutes or until the bottom edges start to turn brown.
Let cool for a few minutes on the pan then transfer to a wire rack and cool completely.
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