Sugar Cookies

The season for cookie exchanges is right around the corner, but let's be honest, sugar cookies are always good any time of year! I've used this recipe for several years now and they always come out with the perfect crunch on the outside while still offering chew and softness on the inside. The only problem I've had is when I forgot to add the vanilla and almond once and they tasted like just buttery cookies. Whoops! The absolute best part about these sugar cookies: They Hold Their Shape!!! Which makes them perfect for decorating with royal icing or any frosting really. In a pinch, I used marshmallow fluff and added sprinkles on top and it hardened just enough that the cookies didn't stick together! The total yield on the recipe really depends on what size/shape cookie cutters you use. I've gotten 4 dozen from one batch! So get ready to fill your cookie tins and share with family and friends!

 

Ingredients:

3 cups flour

2 tsp baking powder

½ tsp salt

1 cup granulated sugar

1 cup (2 sticks) butter

1 tsp vanilla extract

½ tsp almond extract

1 egg

powdered sugar for dusting

Supplies:

Mixing bowls

Stand mixer with paddle attachment

Measuring cups

Measuring spoons

Rolling pin

1/4 inch dowels

Cookie cutters (optional)

Directions:

Preheat oven to 375 degrees. In a large bowl, sift together flour, baking powder, and salt. In a mixing bowl or stand mixer bowl, cream together sugar, butter, vanilla and almond extracts. Add egg and mix until just combined. Add dry ingredients and mix until just incorporated. Dust surface with powdered sugar and roll out ¼" thick. A trick I've learned with rolling out cookies is to use 2 quarter inch dowels on either side of the dough and roll the pin on top of them. Another way to do this is with Wilton's rolling pin with removable thickness gauges. They come in two sizes 9 Inch or 20 Inch. I do not recommend a French rolling pin or one with tapered edges. You want these to be uniform. Bake at 375 degrees for 7-9 minutes. (Seven minutes usually works for me, each oven bakes differently). Edges will be barely browned.

Tips:

To make ahead and freeze. Roll the dough into a log or ball and wrap tightly with plastic wrap and store in a freezer safe bag. Thaw overnight in fridge. Roll out and bake according to directions.