This recipe has several variations which makes it a great choice for a cookie exchange.
Course: Cookies
Keyword: Cookies, Holiday
Equipment
Rolling Pin
Cookie Cutters
Ingredients
2sticksunsalted butter(1/2 lb)
1 2/3cupgranulated sugar
2tspvanilla extract
2tspbaking powder
1/4tspsalt
2largeeggs
3 2/3cupsall-purpose flour
1 1/2cuproyal icingrecipe follows
sanding sugarsoptional
For Spice Cookies, add into full batch of Sugar Cookie Dough
3tspground ginger
1 1/2tspground cinnamon
3/4tspground allspice
For Lemon Cookies, beat into full batch of Sugar Cookie Dough
3tsplemon zestfinely grated
For Chocolate Cookies, follow directions for making Sugar Cookie dough, but add cocoa powder after beating in eggs and then add only 2 2/3 cups flour
1cup cocoa powder
Instructions
Cream butter and sugar in bowl of an electric mixer and beat until fluffy, about 5 minutes. Add vanilla, baking powder and salt and beat at medium speed until mixed. Add eggs; beat until blended. Add flour and mix at low speed until combined, scraping down bowl once or twice.
Divide dough in half. Using hands, shape dough into discs, wrap tightly in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
Arrange racks in upper and lower thirds of oven and preheat oven to 350 degrees F.
Line 2 large cookie sheets with parchment. Remove 1 disc of dough from refrigerator. Roll out on a lightly floured surface to 1/4-inch to 1/8-inch thickness. Cut cookies into stars, snowflakes or any other shapes., Transfer cookies, with a metal spatula, to baking sheets and chill for 10 minutes. Bake cookies 12 to 15 minutes, depending upon thickness and size, rotating pans halfway through, until golden and firm to touch. Cool for 5 minutes, transfer to rack and let cool. Repeat with remaining dough.