This is not a soft sugar cookie. I can’t stand those. Sugar cookies are meant to be cut and frosted and sprinkled with even more sugar (or my personal favorite EDIBLE GLITTER!). As such they need to be crisp and slightly stiff. These are your perfect cookie right here!
1 1/2 cups butter
2 1/2 cups white sugar
2 tsp vanilla
2 tsp baking powder
1 tsp salt
5 cups flour
Cream the butter and sugar until nice and fluffy. Add in the remaining ingredients and mix well. Dough will be soft but stiff enough to roll out to 1/4 to 1/2 inch thick. Cut into desired shapes and reroll and cut until all dough is used up. Bake at 400 F for 6 to 8 minutes.
This makes about 36 (3 inch) cookies, give or take of course.
Now on to frosting! I can make my own, but since we have bakery supply stores here in town I buy a mix. Yup, a mix! Its just as easy as making it yourself and costs about the same, plus since I really like royal icing no threat of salmonella (some recipes call for egg whites and meringue powder is called for in others).
This is the (empty) bag of royal icing mix I usually end up using. All you do is add a few tablespoons of water and mix with a mixer. Nothing easier!
To coat the cookies typically I will color the frosting (if desired) and then dip in top down, twist and pull up. It flows just enough to coat evenly. This 1 pound bag made enough icing to coat 36 snowflake cookies evenly.