Ik gebruik altijd dit recept en vind ze erg lekker. Ze blijven ook wel goed in model...

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters.  The dough holds its' shape and won't spread during baking. 
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little
at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe
can make up to 5-dozen 3” cookies. 

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper. 
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. 
Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the
first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus
is that you are not adding any additional flour to your cookies.

Ey Nicole,

Ik gebruik zelf altijd die van de koekjesfee. Die is volgens mij het zelfde als die van Peggy Porschen die hier bij de recepten staat. En daar heb ik nog geen 1 keer een probleem mee gehad en iedereen vind de smaak ook heerlijk. Je had laatst volgens mij op mijn hyves al koekjes ervan gezien. Die met Hello Kitty.

Groetjes Marieke