Snowflake Sugar Cookies

When i was introduced to cookies,i was not too impressed with them.I don't have sweet tooth but i certainly have list of  dessert which i like and cookies didn't made to that list.Then  until of course i met these homemade fluffy and soft sugar cookies at a birthday party.It totally raised the bar for cookies for me and to this day this is my most favorite cookie in the list of 2 or 3 which i have liked so far.
                 This is also the BASIC Sugar Cookie,which i customize by cutting out in different shapes as per the occasion.So they become Christmas, thanksgiving, Valentine and Easter cookies on those occasions.

• 1 c butter, softened (real butter, not margarine)
• 1 c sugar
• 1 lg egg
• 1 tsp vanilla
• 2 tsp baking powder
• 2 ¾ c flour

Cream butter and sugar using stand mixer or handheld mixer. Beat in egg and vanilla. Add baking powder and flour; stir well. Roll 1/8” thick on floured surface. Cut out and transfer to ungreased cookie sheet. Bake in 400 degree oven, 8-10 minutes or until lightly brown.
Jessica's tip:
I use ½ cake flour and ½ all purpose flour. (1 ¼ c cake flour, 1 ½ c all purpose) It makes the cookies much fluffier and softer. I think it helps the dough stay together and cut out easier if you refrigerate it for 20-30 min before rolling it out. I bake mine 8 minutes or JUST until they start turning brown (not completely brown). This helps them stay softer.
           If you don't know me,baking is not my forte.I never ever baked until long after i got married.So my learning curve was rather steep.I have fought hard battle against cookies and it took my friend Emily to show me with hands on demo,how to do it.How thick is too thick or too thin?
           Cookies are most certainly an American fare.It is a very very common dessert.As i am learning about these finicky piece of goodness,i have found that
-They tend to be very temperamental and unforgiving piece of delicacy.
-If you overbake them,they are hard and crunchy.If you underbake them,they are doughy and gooey.Unless thats what you like,it pretty much ends up in a trash in our house after sitting for couple days becoming stale.
-Thickness is a big part.If its rolled too thin,it will bake sooner and  will get crispy or burnt.
-Every oven is calibrated differently and some tend to get too hot for the temperature recipes calls for.So even if you are following the recipes exactly you may not get the expected result.I certainly didn't.So try lowering the temperature.After several failed trials,you will get to the temp,cookies like.
-You should rather take it out 1-2 mins sooner then later from the oven.1 min  extra in oven would make or break the cookie.


I am no where near expert and always say a cookie prayer before i make them.There are so many tips which goes along with it,i am unraveling them as i bake along.