This is just a classic, simple, delicious sugar cookie. Nothing too fussy or fancy but totally great. You could definitely frost them, dip them in chocolate, make an ice cream sandwich with them or just enjoy their yummy goodness plain.
At the time I made these, we had some buttercream left from the margarita cupcakes so we frosted them with that and it was an amazing combo!
recipe from: annie-eats.com
4 1/2 c. all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 c. (3 sticks) unsalted butter, softened
1 1/2 c. sugar
3 eggs, at room temperature
5 tsp. pure vanilla
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft, fluffy, and very pale in color, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
After the dough has chilled, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. At the point, you could sprinkle a little bit of sugar for a crunchy top. Repeat with remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. Do NOT overbake! You want them to be just slightly colored on the edges and bottoms. Let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
Annnd….here is what happens when you have a pup that is by your side constantly during the baking process. Flour on the face!