Buttery Christmas sugar cookies that stay soft and are perfect for cutting and decorating.
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Calories: 160kcal
Equipment
- mixing bowls
- electric mixer
- Rolling Pin
- cookie cutters
Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Sift together flour, baking powder, and salt. Set aside.
- Beat butter until light and fluffy, then mix in sugar until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in dry ingredients until a soft dough forms.
- Wrap dough tightly and refrigerate for 2 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll dough to 1/4-inch thickness, cut shapes, and place on baking sheets.
- Bake for 6–8 minutes until edges are lightly golden.
Notes
Chill dough for best texture and shape.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 85mg | Potassium: 40mg | Sugar: 12g | Vitamin A: 6IU | Calcium: 1mg | Iron: 4mg