Vanilla Sugar Cookies {Recipe}

There are as many sugar cookie recipes out there as there are bakers. But this is the one that I prefer to bake with. I find that the cookies turn out flaky and rich, and they keep their shape as they bake-- the second-most important thing (to taste) when you're doing cut-outs.

What you need
3 to 3 1/4 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup sugar
1 large or extra large egg (at room temperature)
1 Tbsp. vanilla extract
1 tsp. white vinegar*
Optional: 1-2 Tbsp. water (if the dough seems too crumbly)

*Vinegar?! In a cookie?! Yes. I find that it makes the cookies a little flakier, and you don't taste it. Plus, adding a little vinegar when you're going to be coating them with sweet, sweetness, balances the flavor, in my opinion.
Please remember that if you skip the vinegar, you need to add in an extra teaspoon or so of water. It will be too dry if you do not.

In a medium-sized bowl, whisk together flour, salt and baking powder.

In the bowl of a stand mixer, cream together softened butter and sugar until light and fluffy (about 3 minutes on medium speed).

In a small custard or prep bowl, use a fork to combine the egg, vinegar and vanilla until foamy. Add to the butter mixture, and mix on medium speed until well-combined. You may need to wipe down the sides of the bowl during this step.

Add flour, and mix on lowest speed until just combined. The dough should look like a ragged ball. (If you over-mix the dough here, your cookies will not be as flaky. They will be more dense.)

Use a silicone or rubber spatula to bring dough into one ball, and remove from bowl on to a sheet of plastic wrap. Wrap dough loosely, then using your hands, gently form into a smooth disk. Chill in the refrigerator for 30 minutes to an hour.

Remove from refrigerator, and place onto a lightly floured sheet of parchment or waxed paper. Roll to a 1/4" thickness (about as thick as a pencil). Place rolled dough (on parchment) onto a cookie sheet and back into the refrigerator for at least an hour.

Remove from refrigerator and cut out cookie shapes. Preheat the oven to 350-degrees.
Place shapes on parchment paper or a Silpat mat on your cookie sheet to help them bake evenly.

Place sheet of cut-out cookies into the freezer for 15 minutes. Then place them into the preheated oven.
Bake for 8-12 minutes (depending on the size of your cookies), or until edges are slightly browned, and centers are getting golden.

Let cool on cookie sheet for 5-10 minutes. Remove to a cooling grid and let cool completely before decorating or storing.

Yield: 2-3 dozen cut-out cookies.

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