Sugar Cookies

I have been making this sugar cookie recipe for years. When I first started making this recipe I just wanted to find something that was delicious, and would keep its shape when I used a cookie cutter. They have always been very good, but recently I changed one thing of this recipe, and it was life changing. So, when I first started making these cookies I would only use regular butter, but a couple months ago I didn’t have enough butter I only had 1/2 cup of regular butter and I had unsalted butter. I was a little hesitant, but I thought I would give the unsalted butter a try. So I decided to do half regular butter and half unsalted butter, and let me tell you everyone liked them so much more. Ever since that day, I changed my recipe, and never looked back. If you try this recipe let me know how it goes. You can always leave a comment here or send me some pictures on my Instagram or Twitter.

What you need: 

Small bowl

Large bowl

Spatula

Measuring spoons

Measuring cups

Mixer

Parchment paper: https://amzn.to/2xNBJFb

Baking sheets

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Ingredients:

Butter

Eggs

Vanilla Extract

Baking Powder

Salt

All-purpose Flour

Start by sifting flour, baking powder and salt in a bowl, and set aside.

In a separate bowl,  mix both butters and sugar until fluffy and creamy.

Add vanilla extract and eggs until well blended.

Slowly add flour mixture into the butter mixture.

Refrigerate dough for at least 2 hours.

Preheat over to 400 degrees.

Shape each cookie to 1/4 inch thick into any shape and place onto cookie sheet covered with parchment paper.

Bake cookies for 6-8 minutes. Let them cool onto cooling rack and decorate as desired.

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