Classic Sugar Cookies

It's not Christmas without cut-out sugar cookies. This recipe makes a lot of cookies! I always decorate with sprinkles before baking.

Good Housekeeping December 2009

Active time: 1 hour 30 minutes
Bake time: 12 minutes per batch
Makes about 152 cookies

6 c. all-purpose flour
1 tsp baking powder
1 tsp salt
2 c. butter (4 sticks) softened
3 c. sugar
4 large eggs
2 tsp vanilla extract

In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.
Divide dough into 8 equal pieces; flatten each into a disk, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4 inch thickness, keep remaining dough cold. With floured 3 to 4 inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart on ungreased cookie sheets.
Bake until edges are golden ,12 to 15 minutes. With wide metal spatula, transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.
When cookies are cool, store cookies in tightly sealed containers, with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.