Hi Diane,

This is the only sugar cookie recipe I use and they turn out perfect every time. One thing I do that seems to help is cut the dough in half and only work with one half at a time. The other half keeps chilled in the fridge. If the half I am working on is getting too warm, I pop it in the fridge and start the other half. Also, it calls for butter, but I use Earth Balance, it is a vegan substitute and it comes out fine. I find that my cookies are done baking around the 8-9 minute mark, so check before 12 minutes so they don't burn. Hope this helps!

SUGAR COOKIES

1/2 cup butter
1 cup sugar
1 egg
1 3/4 cups flour
1 tsp baking powder
1 Tbsp milk
1/2 tsp clear vanilla extract
1/4 tsp salt

Preheat oven to 375 degrees F. If using dark cookie sheet, reduce heat 25 degrees.

Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours.

Roll out dough 1/8 inch thick on lightly floured surface, dip cutters into flour before each use. Place on ungreased cookie sheet.

Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.

Makes 24-30 cookies.