Some Tips:
Make sure the butter is not too soft nor too cold. Take out an hour before so its soft enough to push in but not close to melted
Roll out the cookies thick enough to be sturdy and DO NOT over mix the flour in the dough
Make sure to cream the butter and sugar well for at least 3 mins of medium-high speed to get air into the dough
INGREDIENTS:
- 2 cups sweet cream salted butter (softened)
- 2 cups grandulated sugar
- 2 large eggs
- 2 TBSP vanilla
- 4 TSP baking powder
- 6 cups all-purpose flour
DIRECTIONS:
- Cream together the butter and sugar on medium-high speed for about 3 minutes on medium-high speed
- Add in the vanill and eggs on the same speed for 3 more minutes until it looks light and fluffy
- Add the baking powder and mix til incorporated
- 2 cups at a time, mix in the flour. Mix only until it is incorporated
- DO NOT OVERMIX THE DOUGH
- Make sure the dough is firm but not dry. If is in dry, add a little of vanilla or milk (tsp)
- Roll the dough into separate balls big enough to be 3/8" thick
- Line a cookie sheet with parchment paper and grease lightly
- Place the cookies on the sheet and flatten the cookies to 3/8" inches thick
- Bake in a 350 degree oven for 6-10 minutes
- Adjust the time based on how big your cookies are. If you went thicker, it take about 9-10 minutes
- They are ready when the edges are slightly starting to brown
- Wait until your cookies are cool to start decorating