If you have kids, chances are good that you’ll need a fail-proof sugar cookie recipe for the gazillions of times you’ll be destroying your kitchen, letting little hands decorate them.

These are the easiest and tastiest ever!

3/4 tsp salt

1/2 tsp baking powder

3 C AP flour (more for rolling)

1 & 1/4 C butter, cut into 1/2 inch pieces and chilled

1 C sugar

1 egg yolk, plus 1 whole egg

1 tsp vanilla extract

Whisk dry ingredients together in a bowl. In your stand mixer (or use an electric mixer) beat butter and sugar together on high until well combined. Scrape down sides occasionally, for about 3 minutes.

Add egg, egg yolk and vanilla; beat until combined.

With mixer on low, gradually add dry ingredients, scraping down sides occasionally to ensure everything incorporates. Form a dough ball with your hands, and cut in half to make two discs of dough around 3/4 inch thick and tightly wrap in plastic. Chill for a minimum of two hours or freeze for later use.

If using after two hours, leave one disc in fridge while you roll and cut the other, as the dough is easier to work with cold. Let one disc sit at room temperature for five minutes while you preheat the oven to 325. Before it heats, place one rack in lower 1/3 of oven and one in upper 1/3 of oven. You’ll be rotating sheets.

Roll your dough disc out (use flour to dust dough and rolling pin to prevent sticking and breakage) to around 1/4 inch thickness and cut into desired shapes. Transfer to parchment or silpat lined sheets while still cool. This helps the cookies hold their shape and makes for easier transfer.

Bake for approximately 14 minutes (depends on size), rotating the sheets from upper to lower racks, and vice versa at the 7 minute mark, to get the perfect doneness! Remove them as soon as you see the slightest edge darkening. The cookies will be crisp but a little soft. Transfer to wire racks to cool completely.

I promise, you will never need another sugar cookie recipe!

Live Well. xo