I love sugar cookies that are crisp on the outside and very chewy on the inside. Perfect for decorating! Sugar cookies are a buttery classic that makes a delicious anytime treat. This recipe can easily be made for your enjoyment.
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
3/4 cup softened unsalted butter
3/4 cup sugar
2 tsp vanilla
Food coloring (3 colors of your choice)
Sprinkles to decorate
In a medium-sized bowl, prepare your dry ingredients: flour, baking powder, and salt. Whisk until the ingredients are mixed well with one another and set aside.
In another medium-sized bowl, using a handheld mixer (or stand-alone, if you have one) start beating your softened butter. Gradually add sugar and then the egg until you reach a creamy consistency. Add your vanilla.
On medium speed, continue mixing your wet ingredients and gradually add your dry ingredients, one third at a time.
Separate the dough so that you have one batch of your larger cookies, another batch for the medium-sized ones, and finally, the smallest batch of the smallest-sized cookies. Put a drop of food coloring into each third and knead in the color until you reach your desired shade. I prefer using gel food coloring since you need less to obtain a brighter color.
Preheat your oven to 350 degrees F. Wrap each ball of dough separately in clear-wrap and chill in the refrigerator for 30 minutes. Prepare a cookie sheet with parchment paper and set aside.
Once the dough is done chilling, prepare your workstation for rolling out your cookies. Your countertop should be sprinkled with flour to avoid sticking. Roll each ball of dough until it is ¼ of an inch thick. Cut out shapes for your large, medium, and small cookies. Bake in the oven for 8 to 10 minutes and let cool completely.
Once cooled, stack your cookies using your favorite buttercream icing. I decided to top off the top cookie with buttercream and decorated with some colorful sprinkles.