Easy Sugar Cookies

In a medium bowl, sift together the all-purpose flour, salt, and baking powder.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.

Add the large eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla extract.

With the mixer running, gradually add in the flour mixture and mix until everything is well incorporated.

Divide the dough in half, shape into two disks, and tightly wrap each disk in plastic wrap.

Refrigerate for at least 2 hours, or up to 2 days. If chilling longer than 2 hours, let the dough sit at room temperature for 15 to 30 minutes or until slightly softened before rolling.

Once the dough is chilled and you’re ready to bake, preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out shapes using cookie cutters. Re-roll scraps as needed.

Place the cut-out cookies on non-stick or parchment-lined baking sheets, about 1 inch apart.

Bake one sheet at a time for 10 to 12 minutes, or until the bottom edges just begin to turn golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve plain or decorate as desired.