Plain Old Fashioned Sugar Cookies

Plain Old Fashioned Sugar Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 221 (page 230 of 2011 edition).

Simple to make and good but the dough will need to chill at least 3 hours before baking. These can be made large or small and whatever thickness you desire.

3 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt 
6 oz. (1 1/2 sticks unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 eggs
1 tablespoon milk
Additional sugar (for topping)
 

Sift the flour, baking powder and salt together. Set aside.

Cream the butter.

Add the vanilla.

Add the sugar.

Add the eggs, one at a time, mixing well.
Add the tablespoon of milk (forgot to photograph that!)

On low speed, add the sifted dry ingredients.

Divide the dough into 2 portions and wrap in wax or foil. Chill in the refrigerator for about 3 hours or longer. Do not freeze or the dough will be too hard to roll.

Baking the Cookies

Preheat oven to 400. Line cookie sheets with parchment paper or foil.

Roll the dough to 1/8 to 1/4 inch, depending on whether you want thick or thin cookies.

Use a cookie cutter to cut out the cookies.

Place the cookies on an ungreased cookie sheet lined with foil.

Sprinkle sugar on the cookies.

Bake for 8-12 or just until the start to turn brown. Transfer to racks to cool.