No-fail christmas cookie dough Recipe

How to make it

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• In a large bowl, whisk flour, sugar, baking powdr and salt.
• In a smaller bowl, whisk egg yolks, sour cream and vanilla until well combined.
• Whisking constantly, gradually pour butter into sour cream mixture and whisk until completely incorporated.
• Pour wet mixture into dry mixture and stir with a rubber spatula until well combined.
• Knead dough by hand in the bowl until flour is completely blended and dough has formed into a ball.
• Turn dough out onto lightly floured work surface and divide in half.
• Shape each half into a 3/4-inch thick rectangle and wrap in plastic wrap.
• Refrigerate 1 hour.
• Adjust oven racks to upper and middle positions of oven.
• Heat oven to 325°.
• Line 2 baking sheets with parchment paper.
• Roll out 1 rectangle of dough between 2 sheets of lightly floured parchment paper to an even 1/8-inch thick.
• Note: If dough seems soft, slide the rolled dough, still between parchment paper, onto baking sheet and refrigerate until firm.
• Cut dough into desired shapes using cookie cutters and place onto parchment-lined baking sheets, about 1-inch apart.
• Bake until cookies are lightly browned around the edges, about 16-18 minutes, rotating baking sheets halfway through baking time.
• Repeat process with remaining dough.
• Cool cookies on wire racks to room temperature before glazing or decorating.
• Any dough scraps can be kneaded together and re-rolled.