Kimberly’s Cookies

Sugar Cookie Recipe

Kimberly Poulin

kpoulin@lacademy.edu

Servings: 8 dozen, 3-inch cookies.

Prep Time: 30 minutes plus dough chill time

Cooking Time: 8-10 minutes

Ingredients

• 6 cups flour

• 3 tsp baking powder

• 2 cups sugar

• 2 cups UNSALTED butter (4 sticks)

• 2 eggs

• 2 tsp vanilla (or desired

• flavoring)

• 1 tsp salt

• parchment paper**

Instructions

1. Cream butter & sugar until fluffy. Add eggs and flavoring.

2. Mix all dry ingredients in a separate bowl and then add to butter mixture Note: If coloring dough, add food gel after adding half the dry ingredients. Mix well; add more color if needed, then add the remainder of the dry ingredients.

3. Mix well. Separate into four sections, wrap tightly in plastic wrap, and chill for 2 hours or overnight (*see below for alternative method; chilled dough may need time to soften a bit before it can be rolled out).

4. Roll to desired thickness between two pieces of parchment paper; cut with a cookie cutter

5. Bake on an ungreased cookie sheet, parchment paper, or Exopat mat at 350 degrees for 8-10 min. or until cookies just begin to turn tan around the edges.

6. Remove from oven, allow to cool on baking sheet for several minutes before transferring to 7. cooling rack.

*Alt. Chill method: Roll out a handful of dough to desired thickness between two pieces of parchment paper. Repeat with the rest of the dough. Put the rolled-out dough parchment sets on a cooke sheet or flat board/pan in the refrigerator for about 10 min.

**Using parchment paper removes the need to add flour while rolling the dough out