(keegant)

These are the best sugar cookies! This recipe makes a simple, versatile vanilla sugar cookie; the dough is easy to roll and to work with and doesn't spread when baking, so your cookies will always have sharp, defined edges! The ingredients for sugar cookies are: 1 cup of unsalted butter softened to room temperature, 1 cup of sugar, 1 1/2 teaspoons of vanilla extract, 1 large egg, 2 1/2 cups all-purpose flour, 3/4 teaspoons of baking powder, and 3/4 teaspoons of salt. The ingredients for the frosting are: 3 cups of powdered sugar, sifted, 3-4 tablespoons of milk, 2 tablespoons of light corn syrup, and 1/2 teaspoons of vanilla extract. Instructions: Step 1: Combine butter and sugar in the bowl of a stand mixer, or in a large bowl and use an electric hand mixer, and beat until creamy and well-combined. Step 2: Add egg and vanilla extract and beat until completely combined. Step 3: In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. Step 4: Gradually add dry ingredients into wet until completely combined. Step 5: Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap. The dough will be quite sticky at this point, that's OK!. Step 6: Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours. Step 7: Once dough has finished chilling, preheat oven to 350F and line a baking sheet with parchment paper. Set aside. Step 8: Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8th of an inch for thinner, crispier cookies or 1/4th of an inch for thicker, softer cookies. Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick. Step 9: Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet. Step 10: Bake on 350F for 9-10 minutes, or until edges just begin to turn lightly golden brown. Step 11: Allow cookies to cool completely on cookie sheet before moving and frosting.