Great Grandad's Sugar Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup turbinado sugar, for rolling

Directions

1. In a medium bowl, whisk together the flour, baking powder, and baking soda.
2. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla and salt.
4. Add the flour mixture to the butter mixture and stir until combined.
5. Divide the dough into two discs and wrap each in plastic wrap. Refrigerate for 1 hour.
6. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
7. Unwrap one of the discs of dough and place it on a lightly floured work surface. Roll the dough out to a 1/4-inch (6 mm) thickness.
8. Cut out cookies with desired cookie cutter and place 1 inch apart on prepared baking sheets.
9. Bake for 8 to 10 minutes, until lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Repeat with the remaining disc of dough.

Interesting Facts

• Sugar cookies have been around for centuries, with recipes dating back to the 1700s.
• The original sugar cookie recipes did not call for the addition of eggs.
• The addition of eggs to sugar cookie recipes is thought to have started in the early 1800s.
• Sugar cookies are sometimes referred to as "butter cookies" or "tea cakes" in the United States.