AuthorsignaturesweetsDifficultyIntermediate

Yields30 Servings
Prep Time25 minsCook Time12 minsTotal Time37 mins

 2 cups Sugar
 2 sticks Unsalted butter (1 cup)
 2 Eggs
 2 tsp Vanilla extract
 4 cups All-purpose flour (540 grams if weighing)
 1 tsp Baking powder
 ¾ tsp Salt

1

Preheat oven to 350 degrees (325 degrees on convection setting).

2

Place sugar and butter in bowl of electric mixer with a paddle attachment. Cream until smooth.

3

In a small bowl, beat eggs and vanilla together until mixed well.

4

Add egg mixture to creamed sugar in electric mixer. Mix on low until combined.

5

In a large bowl, whisk together flour, baking powder and salt.

6

Add dry ingredients to electric mixer. Mix on low until incorporated. Scrape down sides and mix again.

7

Divide dough in half. On a Silpat mat, roll half of the dough between 2 pieces of parchment paper. Using ¼" thick dough rolling guides will ensure even thickness of cookies. Place on baking tray and put in freezer for 15 minutes to chill. Repeat with other half of dough.

8

Remove dough from freezer. Peel off top sheet of parchment paper to loosen from dough. Replace top sheet of parchment paper; gently flip over. Repeat peeling off top sheet of parchment paper and set aside.

Cut cookie shapes with your favorite cookie cutters. Place on cookie sheet lined with parchment paper. Do not to overcrowd to prevent cookies from spreading during baking.

9

Bake for 12-16 minutes (6-8 minutes on convection setting); rotating half way through baking time (until edges just start to brown). Cool on cookie sheets. Decorate with royal icing when cool to the touch.

Ingredients

 2 cups Sugar
 2 sticks Unsalted butter (1 cup)
 2 Eggs
 2 tsp Vanilla extract
 4 cups All-purpose flour (540 grams if weighing)
 1 tsp Baking powder
 ¾ tsp Salt

Directions

1

Preheat oven to 350 degrees (325 degrees on convection setting).

2

Place sugar and butter in bowl of electric mixer with a paddle attachment. Cream until smooth.

3

In a small bowl, beat eggs and vanilla together until mixed well.

4

Add egg mixture to creamed sugar in electric mixer. Mix on low until combined.

5

In a large bowl, whisk together flour, baking powder and salt.

6

Add dry ingredients to electric mixer. Mix on low until incorporated. Scrape down sides and mix again.

7

Divide dough in half. On a Silpat mat, roll half of the dough between 2 pieces of parchment paper. Using ¼" thick dough rolling guides will ensure even thickness of cookies. Place on baking tray and put in freezer for 15 minutes to chill. Repeat with other half of dough.

8

Remove dough from freezer. Peel off top sheet of parchment paper to loosen from dough. Replace top sheet of parchment paper; gently flip over. Repeat peeling off top sheet of parchment paper and set aside.

Cut cookie shapes with your favorite cookie cutters. Place on cookie sheet lined with parchment paper. Do not to overcrowd to prevent cookies from spreading during baking.

9

Bake for 12-16 minutes (6-8 minutes on convection setting); rotating half way through baking time (until edges just start to brown). Cool on cookie sheets. Decorate with royal icing when cool to the touch.

Classic Rolled Sugar Cookies