Recipe courtesy of Kelsey Nixon
Print
Holiday Sugar Cookies
Total:
55 min
Prep:
10 min
Inactive:
15 min
Cook:
30 min
Yield:
2 dozen cookies
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
15 min
Cook:
30 min
Yield:
2 dozen cookies
Level:
Easy

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs

Directions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 

In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well. 

Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool. 

The cookies will keep in an airtight container for up to 3 days.

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