Heather Bertinetti’s recipe couldn’t be easier — your only limitation is your imagination with cookie cutters and icing.
Sugar Cookie Recipe
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus additional for rolling the cookies out
1/2 teaspoon salt
1/2 teaspoon baking powder
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix until light and fluffy, 5 to 6 minutes. Add the eggs and vanilla, scrape the bottom and sides of the bowl, and mix to fully incorporate.
Turn the mixer down to its lowest speed and slowly add the flour, salt, and baking powder. Mix just until incorporated, scraping the bottom and sides of the bowl.
Transfer the dough to a large sheet of plastic wrap, flatten it into a disc about 1-inch thick, and wrap it tightly with the plastic wrap. Refrigerate the dough until firm, at least 3 hours and up to overnight.
To bake the cookies, preheat an oven to 350ºF. Prepare two baking sheets by lining them with parchment paper.
Generously dust a work surface with flour and roll the dough out to a thickness of 1/4-inch. Using the cutter of your choice, cut the dough into cookies and transfer them to the prepared baking sheets. Bake the cookies until pale golden brown around the edges, 8 to 9 minutes (the dough can be gathered together and rolled out two more times).
Cool the cookies completely before decorating as desired.
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