8 dozen cookies, about 2-1/4 inches (5.5 cm) across
* PLUS Refrigeration Time: 60 minutes, Baking Time: 8 minutes
You'll need this big-batch recipe because these sugar cookies disappear in a flash. Make them all up at once or freeze a portion of the dough for another time.
1 1/3 cups
, at room temperature
2 1/2 cups
5 to 5 1/4 cups
1 1/2 tsp
In a large mixing bowl using an electric mixer, beat butter with sugar until very creamy. Beat in eggs and vanilla. In another mixing bowl, use a fork to blend 5 cups (1.25 L) flour with baking powder and salt. Gradually stir into egg mixture until just combined. Overmixing may make a tough cookie. Then, if needed, stir in remaining flour, 1 tablespoon (15 mL) at a time, until dough is soft but not sticky. All of flour may not be needed.
Divide dough into quarters. Form into balls, then flatten slightly. Wrap each in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. Or overwrap with foil and freeze for up to 1 month.
Preheat oven to 375F (190C). Lightly grease baking sheets or coat with cooking spray. On a lightly floured surface, roll out dough 1/8 inch (0.25 cm) thick. Cut out shapes. For sharp edges, dip cookie cutter into flour before cutting each cookie. Place on greased baking sheets. Bake in centre of 375F (190C) oven until edges are lightly golden, from 8 to 10 minutes. Remove cookies from sheet to a rack to cool. Decorate with icing. Store in an airtight container, in single layers separated by waxed paper, in a cool place for up to 1 month or freeze.