This recipe is from a local grocery store & it makes the best sugar cookies! I went to a class & the two ladies that gave it, said that even when they have other chefs come in with their own sugar cookies to demo, they always substitute this one because it never fails. Here's the recipe:
3 cups flour
3/4 t. baking powder
1/4 t. salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 T. milk
powdered sugar for rolling out dough
To make the dough:
Sift together the flour, baking powder & salt. Set aside.
Place butter & sugar in large bowl of stand mixer & beat until light in color. Add egg & milk
& beat to combine.
Put mixer on low speed, gradually add flour & beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper & refrigerate for 2 hours.
Preheat oven to 375 degrees.
To make the cookies:
Sprinkle surface where you will roll out dough with powdered sugar.
Remove 1 wrapped pack of dough from fridge at a time. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4" thick. Move the dough around to make sure it is not sticking.
Cut into desired shape, place at least 1" apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
For icing: Use a royal icing or some other icing recipe that you prefer. To make the heart, put a drop of icing in the center & take a toothpick from the top of the dot & pull it through & down.