These stay soft, but the edges are crisp, just the way I like my sugar cookies.

Yields about 24 cookies

21⁄2 c all-purpose flour
1⁄2 t baking powder
1⁄2 t kosher salt
1 c (2 sticks) unsalted butter, at room temperature
3⁄4 c granulated sugar
1 egg, at room temperature
2 t vanilla bean paste, or extract

Combine all flour, baking powder, and salt a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugar together until lightened and fluffy, about 3 minutes. Add egg, beating well. Add vanilla. Scrape down the sides of the bowl, reduce speed to low and add dry ingredients. Mix lightly until just combined.

Remove dough from the bowl and divide into two equal pieces. On a lightly floured work surface, using a floured rolling pin, roll out each piece to 1⁄4” thick. Transfer one rolled-out piece of dough to a lightly floured Silpat baking mat or parchment paper on a sheet pan. Stack the second piece on top with parchment in between. Transfer to the refrigerator for at least one hour (or up to 2 days. Wrap in plastic if longer than 2 hours).

Remove chilled dough from the fridge and preheat the oven to 350. Line 2 large sheet pans with Silpat or parchment. Using cookie cutters, cut dough into desired cookie shapes. Reroll scraps and cut out until all dough is used. Place cookies 2 inches apart on the prepared sheet pans. Bake for 12-13 minutes until very lightly browned on the edges. Transfer cookies to a wire rack to cool completely before decorating.

Royal Icing

1 lb confectioners’ sugar
3 egg whites
1⁄2 t cream of tartar
Food coloring, if desired

In the bowl of a stand mixer fitted with the whisk attachment, combine sugar, egg whites, and cream of tartar. Whisk until glossy.

You may want a thick and a thin version of each color. The thick is better for piping and the thin is better for flooding the outline.

Royal icing dries out quickly so keep bowls covered with plastic wrap.

Sugar Cookies 2020 with Royal Icing