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In a large bowl, beat together butter and sugar until smooth (about 1 - 2 minutes).
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Beat in eggs and vanilla until light & fluffy (about 2 minutes).
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In a separate bowl, stir together flour, salt, baking soda and baking powder.
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Add dry ingredients to wet ingredients and beat just until well combined and the dough starts to stick together (about 1 – 2 minutes).
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Line a baking sheet with parchment paper. Set aside.
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Sprinkle table or silicone baking sheet lightly with flour then place some dough onto the prepared surface to roll out. Sprinkle top of dough with flour to prevent dough from sticking to rolling pin.
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For soft and thick cookies, it’s recommended to use a rolling pin with thickness rings and use the ⅜” thickness ring. If you aren’t cutting these cookies out thick, you’ll want to reduce your baking time to reflect that. This is the rolling pin I use.
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For these cat sugar cookies, you’ll want to use cookie cutters in shapes of circles, hearts and squares. The circles and squares shown here are about 3.5” in size.
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Place cut out cookies onto prepared baking sheet (they can be placed close together on the baking sheet for this step) and freeze for 20 minutes before baking.*
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Preheat oven to 350 degrees F.
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Line a second baking sheet with parchment paper. Place some cookies onto the baking sheet (about 2 inches apart) and bake for 15-17 minutes (for thick cut cookies) or until edges are slightly brown. The middle of cookies will still be slightly soft to the touch but will continue baking once removed from the oven. Only bake one tray of cookies at a time to ensure even baking time.
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Repeat baking steps with remaining cookies.
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Let cookies cool completely before frosting.