I have never really been a sugar cookie lover, but they are so pretty and fun to decorate, so I usually only make them a few times a year. Every time I make them I swear I won't do it again because they take a lot of time and I usually end up in a disastrous mess where every bowl and measuring cup in my kitchen end up dirty. Now that we have a dishwasher (we didn't for the first 2.5 years of marriage), I feel like I can make sugar cookies without ruining my marriage by arguing whose dish day it is...
Although I'm not a sugar cookie lover, I do like these ones and they got great reviews when I made them for a little Halloween get-together. Lu posted a Sugar Cookie recipe that she likes to use, but this one is a little bit different, so I wanted to share. This one is bakes for less time at a higher temp and makes a bit more than her recipe. I like 'em soft and chewy, so I roll them thick, but if you like them crispy, you can roll them thinner or just leave them in a few minutes longer. Happy Halloween!
(For these cookies, I used the glacé icing recipe that Linds posted on here a while back from the girls over at Our Best Bites, where I got the spiderweb idea. That recipe is definitely a keeper. I think with the glacé icing, the cookies taste better the next day. These are also great smeared thick with some classic cream cheese frosting.)
1 1/2 cups butter 2 cups white sugar 4 eggs 1 teaspoon pure vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth and fluffy. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on silicone or parchment-lined cookie sheets. Bake 6 to 8 minutes in preheated oven. Be careful not to over bake--cookies will not be browned even though they are fully cooked. Allow to cool completely before frosting.