Keep in mind...I consider myself an intermediate baker. This recipe is pretty good. I've made it a handful of times already. I read through the other reviews and tried their suggestions of adding a cup more sugar. I didn't like it. If you are planning on decorating these cookies with (already sweet) royal icing, then I recommend not adding too much sugar, as the recipe the reviewers suggested caused my cookie to be super sweet and kind of crunchy. The photo that I posted came from using the original recipe given, but with a few changes. I added only a 1/4 cup more sugar (2.25 cups total), used salted butter, added a tsp. of vanilla (2 tsp. total), added a tsp. of salt (2 tsp. total), and lessened the baking powder by 1 tsp. (1 tsp. total). Adding more salt to this cookie recipe definitely balanced out the sweetness. You also don't want a sugar cookie to be overpowered by sugar (even though it's in the name). If you wanted to make a regular sugar cookie with NO icing, then yeah...the recipe the reviewers suggested work great...but not for this particular case when someone wants to decorate them with royal icing. Lessening the baking powder also made the shape of the cookie stay the same instead of it fluffing out while baking. You can probably omit all of the baking powder and it won't affect the taste at all. But, I like my cookie to gain a little bit of volume instead of it being flat. Overall, this original recipe serves as a great basis!
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Keep in mind...I consider myself an intermediate baker. This recipe is pretty good. I've made...