A sturdy sugar cookie dough great for making cutout cookies, sliced cookies and sugar cookie pops.
In a large mixing bowl, mix together flour, salt, and baking powder and set aside.
In the bowl of the stand mixer fixed with a paddle attachment, cream butter and sugar on medium speed until fluffy. Scrape the bowl as needed.
Add eggs to the butter/sugar mixture, one at a time until incorporated followed by the vanilla extract.
Set the stand mixer to its lowest setting and slowly add the flour mixture until just incorporated (do not overmix).
Divide the dough into two equal pieces and wrap each piece in plastic wrap. Refrigerate dough for at least one hour.
Alternatively, for sliced cookies, you may form the sugar cookies into a log, wrap in plastic wrap and refrigerate for at least an hour before slicing.
Take out the refrigerated dough and roll out to 1/4 inch. Cut out cookies with a cookie cutter. If you are making sliced cookies, slice logs into 1/4 inch slices.
Line a few baking sheets with parchment or a silicone mat. Space the cookies about 1-1/2 to 2 inches apart. Place the cookie sheet in the freezer for at least 10 minutes to prevent spreading.
While cookies are in the freezer preheat the oven to 375°F with the rack set in the middle
Bake cookies, one sheet at a time for 12-15 minutes until edges are golden brown.
Once baked, allow the cookie to sit on the sheet for 5 minutes then transfer them to a cooling rack.
Ice cookies with Royal Icing