TRULY FOOLPROOF SUGAR COOKIES F3

1 cup sugar, plus more for sprinkling

2 large eggs, beaten

1 teaspoon vanilla

1/2 cup (1 stick) unsalted butter, melted and cooled 2 3/4 cups all-purpose flour, plus more for rolling the

dough

2 teaspoons baking powder

1/4 teaspoon kosher salt

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, whisk together the sugar, eggs and vanilla until smooth. While whisking, slowly pour in the butter. Continue to whisk until smooth.

Stir in the flour, baking powder and salt until fully incorporated. The dough should feel like soft Play-Doh. Divide the dough into four portions. Wrap three of the dough portions in plastic wrap.

On a well-floured counter, roll out the unwrapped portion of dough until it measures about 1/8 inch thick. Cut into shapes using cookie cutters and transfer to the prepared baking sheets about 1 inch apart. Re-roll the dough scraps and cut out additional shapes, placing them onto the baking sheet. Save any additional scraps.

Sprinkle the cut shapes with a little sugar and bake until as browned as desired, 10 to 12 minutes. Let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, re-rolling scraps as many times as desired.

Serve the cookies once cooled, or store in an airtight container for up to 1 week. Makes 5 to 6 dozen.

Per cookie, based on 5 dozen: 54 calories (percent of calories from fat, 33), 1 gram protein, 8 grams carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 10 milligrams cholesterol, 27 milligrams sodium.

KATE WILLIAMS/SOUTHERN KITCHEN