Makes 2-3 dozen, depending on size
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 3 cups (375 g) all-purpose flour, plus more for rolling
- 1¼ cups (2½ sticks) chilled unsalted butter, cut into ½-inch pieces
- 1 cup (200 g) sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract or 1/2 teaspoon King Arthur's Fiori di Sicilia
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
Gradually add the egg and egg yolk. Mix again until combined.
Add the dry ingredients in three parts, making sure to scrape down the sides of the bowl.
Divide the dough into two balls, flatten them and wrap in plastic. Refrigerate for at least half an hour but up to 2 hours.
Preheat the oven to 325F. Allow the dough balls to temper (come to room temperature) for 5 minutes or until it’s just soft enough to roll.
For best results, roll sugar cookie dough between two sheets of parchment paper. Roll to desired thickness. Sugar cookies will stay softer longer if rolled thicker! Cut with cookie cutters or stamps or make your own stencil!
Place cut out cookies on a parchment paper lined cookie sheet and bake until just barely golden brown around the edges. Most cookies will cook within 8-12 minutes.
Allow cookies to cool to room temperature before decorating.
