The problem we've found with many sugar cookie recipes is that the dough is often too sticky and ends up needing additional flour to roll it out, or that the cookie spreads during the baking process causing thin, overly crunchy cookies or if you've used a cookie cutter with intricate designs, the design "melts".
This is a recipe our family has used for years, it's a tried and true no-fail perfect sugar cookie recipe, so long as you follow the directions. We do not recommend substituting ingredients, which means, NO you cannot use Margarine or other butter substitutes in place of the real Unsalted butter- or your recipe will not work. Margarine is NOT the same as butter and cannot be used interchangeably with decent results.
2 cups unsalted butter
2 cups granulated white sugar
1 Tbsp vanilla extract or Almond Extract (your choice)
6 cups flour
1/2 tsp. baking powder
1 tsp. salt
Preheat Oven to 350 F
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla. Mix well.
Combine the dry ingredients and add a little at a time to butter mixture, mixing at low speed until flour is completely incorporated and the dough forms a ball.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and
Bake on cool, ungreased baking sheet, then bake 8 to 10 minutes or until just beginning to turn brown around the edges.
Tips-n-Tricks for Rolling Out Dough Without Any Mess
If you're in a hurry or don't want flour all over the counter, place the dough between two large sheets of parchment paper or between two silpats, then roll it out to the thickness that you prefer.
Slide the parchment sheet containing the rolled dough onto a cookie sheet and refrigerate. Repeat until all the dough is rolled and chilling. Alternatively, you can create an embossed design using these rolling pins.
Cut with cookie cutters and bake, not need to remove the dough from the parchment paper first!