Traditional Christmas Sugar Cookie
Featured Pinch Tips Video
- 3 c
- all purpose flour
- 1/2 tsp
- 1 tsp
- baking soda
- 1 c
- butter, unsalted at room temperature
- 1 c
- 2 large
- 2 tsp
- vanilla extract
1In a large mixing bowl whisk together flour, salt, and baking soda. Set aside.
2In a large mixing bowl, cream together butter and sugar until fluffy about 3 minutes. Add the eggs and vanilla extract and continue to beat on medium speed until very well combined. Add the flour mixture in three additions starting and ending in flour and beat until smooth. Dough will seem too thin to roll and cut.
3Divide dough in half and wrap in plastic and place in the refrigerator for approx. 1 hour. Preheat the oven to 350 degrees F.
4On a lightly floured surface roll out dough to a 1/4 inch thickness and cut into desired shapes. Place on a prepared baking sheet and refrigerate for another 15-20 minutes (this will help keep their shape during baking) Bake in preheated oven 8-10 minutes or until edges begin to brown. Cool on wore racks. Frost with Royal Icing, and serve or store for up to one week in a sealed container.