today is sugar cookie day! i downloaded some, but wondering if any of you wanna-be pastry chefs have a rolled sugar cookie recipe you claim is the best. thanks, these are to be gifts for the kids' teachers. thanks!

I have used this one for many years for Christmas cut-out cookies.

RollButter Crispies
1 C butter
1 1/2C sifted X-sugar
1 egg
1 tea. vanilla
2 1/2 C flour
1tea. baking soda
1tea cream of tartar
1/4 tea. salt
Cream butter, add sugar gradually until light and fluffy. Beat in egg & vanilla. Sift together dry ingred. Gradually add to cream mixture. Chill dough. On lightly floured surface, roll dough to 1/2" Cut Bake @ 400 6 to 8. 2 doz.
I usually sprinkle with colored sugars before baking, but you could go plain and then ice. Enjoy......Indygal

Sugar Cookies Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Cookie Clause


3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.