Today I decided to try yet a other recipe for sugar cookie but this time the cookie dough needed to be refrigerated for at least 4 hours and I thought since I had the time why not give it a try. I am so happy that I did because the cookie was soft and it held up its shape while baking. The taste of the cookie was amazing.
3 cup four
1 tsp baking powder
1 cup sugar
1/4 tsp salt
1 tsp vanilla essence
2 stick butter
Option..can also add lemon or orange zest to the dough
In a small bowl whisk egg and essence, Set aside
Cream butter and sugar. The creamed butter should be light and fluffy. Add egg mixture and mix well. Beat for about 1 minute.
In another bowl, sift dry ingredients.
Gradually add flour mixture into the butter in 3 additions. Scrape the dough into a large bowl and knead with your hands till everything is combined, Bind dough together and make into a disk. Wrap the dough in a plastic and refrigerate overnight or at least 4 hours.
Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick.
Cut out as many cookies as you can. Place the cookies on a baking sheet lined with parchment paper. Chill the cutout in the fridge for about 10 minutes.
Bake for 8 minutes depending on your preference.
Let the cookies cook on the baking sheet and then transfer to cooling rack.
Store in airtight container for up to 2 to 3 weeks or freeze undecorated cookies between pieces of wax paper in a large container.
Decorate as desired with royal icing.