Sugar Cookies

Hubby's office asked me to make sugar cookies with their logo on top for their company's Christmas card. I've made sugar cookies before, but it had been awhile. So I searched through a bunch of recipes and ended up combining two recipes - Alton Brown's and Dorie Greenspan's to create one that I thought would work for me. What I got were perfectly chewy, but soft, sugar cookies.

I actually made several different pans of various shaped cookies. The royal icing (the story on both tries - one successful and one very unsuccessful) and the finished project will follow tomorrow.

Sugar Cookies

2 cups all purpose flour
3/4 tsp salt
1/2 tsp baking powder
10 tbsp unsalted butter, at room temperature (divided)
1 cup sugar
1 egg
1 egg yolk
1 1/4 tsp pure vanilla extract
Powdered sugar, for rolling out dough

Whisk together the flour, baking powder and salt. Set aside.

Using a stand mixer (with the paddle attachment) or a large bowl and hand mixer, beat the sugar and butter until light in color - about 2 minutes. Add both the egg and the egg yolk - beat for 1 minute. Add the vanilla and beat for an additional 1 minute. Reduce the mixer speed to low and gradually add the flour mixture. Mix only until the flour is incorporated into the dough - do not over mix!

Divide the dough into 2 discs. Wrap tightly and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Line baking sheets with parchment paper or coat sheets with non-stick cooking spray.

Heavily sprinkle powdered sugar on the surface where the dough will be rolled out, as well as the rolling pin that will be used.

Remove one disc of dough at a time.

Roll dough out to 1/4-inch thick. Cut into desired shapes and place at least 1 inch apart on the prepared baking sheets.

Bake cookies for 6-9 minutes - or until cookies have set, but not yet turned golden, rotating halfway through baking time.

Let cookies sit on baking sheet for 2 minutes after removing from the oven and then move to a wire rack.