In a medium size bowl, combine flour, soda, and salt. (I received a mixing tool from my kids for my birthday one year and I have to say I never want to be without it!)
In a medium size mixing bowl cream sugars and butter together.
Add eggs one at a time until well blended.
Slowly add dry ingredients, mixing well. Add vanilla while mixing. Mix just until all ingredients are well combined.
To Roll Dough For Use With Cookie Cutters:
Refrigerate the dough for 2 hours.
Then separate the dough into two equal balls (as close as you can get to it)
You can lightly dust the rolling surface with flour but I prefer to place the dough ball between two sheets of parchment paper and roll it out. Roll dough to 1/4″ thickness.
Cut with cookie cutters and repeat until all the dough is used. Shape and bake any “scrap” pieces of dough after you have cut your cookies.
To Make An Old-Fashioned Dropped Sugar Cookie (my preferred method)
Scoop out a well-rounded teaspoon (like you stir tea or coffee with) of dough.
Roll it into a ball.
Place each ball onto a parchment paper lined cookie sheet and use the smooth, flat bottom of a glass or other object to pat out flat. I use a wooden spoon or my fingers.
Preheat your oven to 375 degrees F for 15 minutes
Place your baking rack in the middle of the oven and put the cookie sheet in.
Bake until the edges are golden brown. In my gas oven, this is around 9-10 mins. We like them crunchy on the edges, but soft in the middle so this is the time I use. Use 8 minutes and check for completely soft cookies. Use 12 minutes for firmer cookies.
Let them cool on the pan for 2 minutes then remove to a cooling rack.
As soon as they are cool, store them in an airtight container.
I use only organic, non-gmo ingredients and yard eggs. You can use what you like to use.