Instructions

1. 1

   Mix Dry Ingredients: In a large mixing bowl, sift together 3 cups of all-purpose flour, 1 tsp baking powder, and ½ tsp salt. This ensures even distribution of the leavening agent and salt.

2. 2

   Cream Sugar & Margarine: In another bowl, beat together 1 cup of white sugar and 1 cup of softened margarine until the mixture is creamy and light. This step can be done using a hand mixer or stand mixer for best results. Once creamy, add in 2 large eggs one at a time, mixing well after each addition. Then, stir in 2 tsp of vanilla extract.

3. 3

   Combine Mixtures: Gradually blend the dry mixture into the wet ingredients, mixing until everything is well incorporated. Be careful not to over-mix.

4. 4

   Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps to solidify the fat, which results in thicker, softer cookies.

5. 5

   Preheat Oven: Preheat your oven to 400°F (200°C). Grease your cookie sheets or line them with parchment paper to prevent sticking.

6. 6

   Roll & Cut: Once chilled, take the dough out of the refrigerator. Roll it out on a lightly floured surface to a thickness of about ¼ inch. Use cookie cutters to cut out desired shapes.

7. 7

   Bake: Place the cookie shapes on the prepared cookie sheets and bake them in the preheated oven for 6-8 minutes or until the edges are lightly golden. Keeping an eye on them is essential to avoid over-baking.

8. 8

   Cool: Once baked, remove the cookies from the oven and let them cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.