Sugar Snowflake Cookies
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 1 hour 25 minutes
SERVES: 48 large cookies
5 to 5 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 tsp salt
1 1/4 cups unsalted butter, at room temperature
2 1/2 cups granulated sugar
4 teaspoons vanilla
Stir 5 cups flour with baking powder and salt. In another large bowl, using an electric mixer, beat butter with sugar on medium-high for 2 min. Beat in eggs, 1 at a time, scraping down side of bowl as necessary. Beat in vanilla. Using a wooden spoon, gradually stir in flour mixture just until evenly blended.
If dough is too sticky to form into a ball, stir in remaining 1/2 cup flour, 2 tbsp at a time, until dough is easy to roll. Divide into 4 portions. Shape each into a ball, flattening slightly into a disc. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to a week.
Preheat oven to 375F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll dough no thicker than 1/4-in. Cut out shapes with a cookie cutter. Place on baking sheets, about 2 in. apart. Bake in centre of oven until cookies are pale golden, 8 to 10 min, depending on thickness. Place cookie sheet on a rack for 5 min. Remove cookies to wire rack, and cool completely. Repeat with remaining dough.
MAKE-AHEAD TIPS: Wrap the prepared dough with plastic wrap, then heavy foil to freeze for up to a month. For baked cookies, keep in an airtight container in the refrigerator for 1 week, or freeze up to 1 month.