Rolled Sugar Cookies - Recipe, rolling, cutting & baking tips

Preheat the oven to 350 °F.
The quantity of the finished batch of cookies depends on thickness & size.
Baking powder & soda are leavening agents that will change the shape of a cookie during the baking process.
Wet ingredients:
-1 cup unsalted butter (room temp)
-2 cups granulated sugar
-1 teaspoon vanilla
-2 large eggs
Dry ingredients:
-3 1/2 - 4 cups all-purpose flour
**Reserve 1/2 cup of flour to adjust for moisture variables
-1/2 tsp salt
Cream the butter, sugar, eggs, and vanilla using an electric mixer for about 3 minutes. At low speed or with a wooden spoon, combine with the dry ingredients.
Knead the dough together until it balls up & is no longer sticks to the bowl (add the reserved flour as needed ).
On a piece of parchment paper, roll out the room temperature dough to about 5-mm (1/4-inch) thick. Cut out cookies using a cookie cutter of your choice. Remove excess dough and lift cut cookies with parchment paper and stack on the cookie sheet. Once you have all your cookies cut & stacked, place this in the freezer for at least an hour (up to 48hrs).
When placing cookies of different sizes on one cookie sheet note, they will not bake simultaneously. Bake from 8 to 15 minutes or until the edges are lightly golden brown. There is no precise time for baking since there are too many variables (cookie size, thickness, oven temp). Let them cool & you're ready to decorate your cookies.
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[@soldelvalle9799]

Thank you for these tips! Great video!

[@camilletomer]

Great tips! Thank you! ❤

[@BostonBorn]

I miss your decorating videos. Hope all is well and you come back soon. 💕

[@akissaday11]

I do too :(