Ingredients

• 4 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (576 g) plus more for rolling
• 1 Tbsp Baking Powder
• 1 ½ cups salted Butter, room temperature (3 sticks/340 g)
• 1 ½ cups Sugar (300 g)
• 3 Eggs
• 1 Tbsp Vanilla Extract

Instructions

1. Whisk the flour and baking powder together in a medium bowl.
2. Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth, or about 2 ½ minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
3. Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. The dough will form a ball around the paddle attachment and feel soft but not sticky.
4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch (2.5-cm) thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
5. Preheat oven to 375°F (190°C).
6. Roll out the dough on a lightly floured flat work surface to about ¼-inch (6-mm) thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about ¾ inch (1 cm) apart.
7. Bake one sheet at a time on the middle rack about 7-8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
8. Repeat steps 6 and 7 with the gathered scraps until all the dough has been used.
9. Note: Make these cookies gluten free by substituting equal parts of our Gluten Free 1-to-1 Baking Flour for all-purpose.