These sugar cookies are soft, flaky, and the perfect balance of buttery and sweet. They are excellent for cut-outs and they hold their shape perfectly. This dough does not need to be chilled. Make these cookies with the Perfect Sugar Cookie Frosting and you will have a perfect holiday sugar cookie every time.
Cream together the butter and sugar until smooth, about 3 minutes.
Beat in the vanilla and egg.
In a separate bowl, combine the baking powder with flour. Then add a little bit of the dry mixture at a time to the wet ingredients. The dough will be very stiff. If it gets too stiff for your mixer, simply finish mixing the dough by kneading it with your hands on a clean, floured surface.
Do not chill the dough. Divide it into 3 batches and roll it out onto a clean, floured surface, one batch at a time, in sheets that are about 1/4 inch thick.
Use your cookie cutters to cut out your cookies and place them on a cookie sheet at least one inch apart.
Bake them at 350 degrees for 6-7 minutes. Let them cool on a cookie sheet for about 2 minutes and then transfer them to a cooling rack.
If you need to chill the dough then roll the dough into a ball, wrap it in plastic-wrap, and make sure to set it out on the counter for about 10 minutes before rolling it out.
If you would like your cookies more crispy then cook them for 7-8 minutes, instead of 6 minutes.