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1 tsp. salt
1 ½ sticks butter, softened
1 ½ c. granulated sugar
2 eggs
1 ½ Tbsp. vanilla extract
3 ¼ c. all-purpose flour
1 ½ tsp. Clabber Girl Baking Powder
Preheat oven to 350° F. Mix flour, baking powder and salt in a medium bowl, set aside. Place softened butter and sugar in stand mixer (or use hand mixer) with paddle attachment. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Turn mixer on low and add eggs and vanilla extract. Scrape the bowl. With mixer on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Cover bowl tightly with film wrap and refrigerate for 30 minutes. When dough is chilled, roll out to ¼-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet lined with parchment paper. Bake for 10 minutes or until edges are lightly browned. Cool completely before decorating.
1 tsp. salt
1 ½ sticks butter, softened
1 ½ c. granulated sugar
2 eggs
1 ½ Tbsp. vanilla extract
3 ¼ c. all-purpose flour
1 ½ tsp. Clabber Girl Baking Powder
Preheat oven to 350° F. Mix flour, baking powder and salt in a medium bowl, set aside. Place softened butter and sugar in stand mixer (or use hand mixer) with paddle attachment. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Turn mixer on low and add eggs and vanilla extract. Scrape the bowl. With mixer on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Cover bowl tightly with film wrap and refrigerate for 30 minutes. When dough is chilled, roll out to ¼-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet lined with parchment paper. Bake for 10 minutes or until edges are lightly browned. Cool completely before decorating.