Servings: 24 cookies
Calories: 120kcal
Cost: $10
Equipment
- Mixing bowls
- Measuring cups and spoons
- Cookie cutters
- Parchment paper
- Cooling racks
Ingredients
- 3 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups white sugar
- 1 cup margarine, softened or butter for a richer flavor
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- In a large bowl, sift together the flour, baking powder, and salt; set aside.
- In another bowl, beat the white sugar with the softened margarine until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition; stir in the vanilla extract.
- Gently fold in the flour mixture until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 400F (200C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface and cut out shapes with cookie cutters; transfer to the baking sheets.
- Bake for 6 to 8 minutes, or until the edges are lightly golden; let cool completely before decorating.
Notes
Use a stand mixer for creaming sugar and margarine for a lighter texture. Don't overbake them; the edges should be golden, but centers should remain soft. Experiment with flavors like lemon zest or almond extract for a unique twist. Store cookies in an airtight container for up to 5 days or freeze undecorated cookies for up to 3 months. Wrap dough tightly for freezing up to 2 months.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 50mg | Potassium: 47mg | Sugar: 8g | Vitamin A: 150IU | Calcium: 7mg | Iron: 0.5mg
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