Recipe for cut-out sugar cookies

[Anonymous]

I've used a few recipes, but none I really have loved. Anyone have any good ones. I'm looking for the type you roll out, cut-out and sprinkle with sugar and bake.

[Anonymous]

Mark Bittman has a good one in "How to Cook Everything".

[Anonymous]

Haven't tried them yet, but these look good.

http://www.bonappetit.com/recipes/2009/12/cardamom_orange_sugar_cookies

[Anonymous]

I follow The Joy of Cooking's recipe for rich rolled Christmas cookies.

[Anonymous]

Get Betty Crockers "Cookie Book" - it's from the 50's I think, but has the best sugar cookie recipes. DD and I just made a batch!

[Anonymous]

I just made 2.5 dozen giant christmas tree cut-outs using http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx It's got 2900 reviews so it's definitely a popular one. I did figure out that rolling the dough on floured parchment is the best way to make things go smoothly. Oh, and it re-rolls really really well.

[Anonymous]

I just made this over the weekend and I really liked it. I took some in to my son's pre-k class and his teacher asked me for the recipe!

Basic Sugar Cookie Dough
(http://www.parents.com/holiday/christmas/recipes/holiday-cookies-sugar-cookie-dough/)

Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
White nonpareils, for decoration (optional)
Directions
1. In a medium-size bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
3. Heat oven to 350°F. On a lightly floured surface, roll out one disk to 1/4-inch thickness. Cut into bells using a 2-inch bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10 to 12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
4. Repeat with remaining half of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.