This is by far the best soft sugar cookie recipe I have found. They are super soft and delicious. My only issues was that even after chilling the dough, it was still too sticky to use cookie cutters on. If you use too much flour, the cookie loses the sweet taste and starts tasting like flour (blech). Hopefully I can find a different way to be able to use cookie cutters next year. This recipe makes approximately 24 cookies.
Ingredients:
1/3 cup and 1 tablespoon of butter or margarine
2/3 cup of white sugar
1 whole egg and 1 egg white
1/2 teaspoon vanilla extract
1 and 1/3 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
Cream the butter and then add sugar gradually, beating until fluffy. Add eggs 1 at a time (whole egg first then the 2nd egg white). Mix well after each addition of egg. Stir in vanilla. Add baking powder and salt and stir well. Slowly add in flour, stirring by hand. Cover and chill dough for 24 hours. Preheat oven to 375F. You can attempt to roll the dough on a floured surface, but I had a lot of difficulty with it. Instead, I put olive oil on my hands lightly and rolled the dough into small balls. These blow up so you really don't need to much dough for the cookie. Bake for 8 minutes, until cookie has a golden appearance. Let cool completely before frosting.
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