Sugar Cookie Recipe
Serves: 12-24
 
This recipe yields 12-24 cookies depending on size. I have also frozen the cut cookies for 2 weeks and baked with the same instructions.
Ingredients
  • ¾ cup granulated sugar
  • 1½ sticks (¾ cup) unsalted butter, softened
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups flour
Instructions
  1. Cream sugar and butter in mixer until fluffy.
  2. Add egg, vanilla and salt. Mix thoroughly.
  3. Add flour (I add ½ cup at a time to make sure it is mixed correctly). Mix until dough forms.
  4. Take the ball of dough and flatten it into a patty. Wrap in foil or saran wrap and refrigerate for 1 hour.
  5. After 1 hour, roll out dough with a floured rolling pin on a floured surface and cut shapes. Reroll dough and cut out shapes until dough runs out. *note: cut the most intricate shapes the first roll out of dough. The more you roll out the dough, the more likely it will spread.
  6. Refrigerate shapes on tray for 30 minutes.
  7. Preheat oven to 325°F
  8. Bake for 12-15 minutes.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2018/01/25/rose-heart-cookies/