This is another slightly altered allrecipes recipe. I love the flavor of these cookies. If you roll them out a little thick (1/2") they are just soft enough without being cakey. Thinner and they will be a bit crispier, but still tasty. The flavor is sweet, but not too sweet, which is important because most of my decorators like to really pile on the icing & sprinkles!
This is important & will save you lots of mess: instead of rolling the cookies out on a floured surface, I have found it much easier to roll them out on floured parchment paper and transfer the paper to pans for baking. The dough is rather sticky and may bunch up or tear if you try to transfer it with a spatula.
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 6 cups all-purpose flour
- 1 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.