Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5ml) baking powder
  • ½ teaspoon (2.5ml) salt
  • 2 cups (240g) powdered sugar (optional)
  • 3-4 tablespoons (45-60ml) milk or water (optional)
  • ½ teaspoon (2.5ml) vanilla extract (optional)
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut out desired shapes for rolled sugar cookies.
  8. Place cookies onto prepared baking sheets, leaving about ½-inch space between each cookie. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Once completely cooled, decorate the cookies with icing and sprinkles as desired.