Sugar Cookie Recipe

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Recipes

The recipe is a rather basic and conventional sugar cookie recipe. This recipe will make a significant bit of cookies but the true number depends upon the size of the cookie cutters you’re using. The recipe states it will make 36 cookies. This specific recipe is my preferred sugar cookie recipe that I’ve tried. If you are searching for a fantastic sugar cookie recipe this one could just be what you’re looking for. A terrific sugar cookie recipe will use a great deal of butter and vanilla and not lots of flour. There isn’t anything like a fantastic sugar cookie recipe.

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Since you shape the dough in sizeable pieces initially, and slice later, it’s even simple to do things like flavor a couple of batches of dough separately and create the dough logs from a mix of the three. Keep in mind, you can place something heavier in the base of the container so it does not tip over. Then fit the foam in so it’s nice and tight and close to the cover of the container.

Make sure to provide the bouquet when possible after you’ve assembled it, you don’t need the cookies to go stale! Then you’ll end up with 40 soft, cakelike, not exceedingly sweet cookies. If you get a very small cookie and a huge cookie the smaller one is guaranteed to over bake. Glace icing is also exceedingly versatile. It is perfect for this sugar cookie recipe. Obviously, you could just utilize lavender sugar in any conventional sugar cookie recipe. It’s completely your decision or the manner your little one may want the eggs to be.

Sugar Cookie Recipe

Ingredients :

Cookies :

  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature1
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt2

For Decorating :

  • Sugar Cookie Icing
  • Assorted sprinkles

Directions :

  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Before baking, you can apply sprinkles like I did on the rainbow sprinkle lined cookies shown in this post. If you’re planning to only ice them instead, or you just want to keep them plain –  skip the sprinkles.
  6. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.
  7. Make the icing and decorate the cooled cookies however you’d like. I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and double-dipped others directly into it. I did not color the icing, as you can see. Add sprinkles on top of the icing if preferred. Once the icing has set, these cookies are great for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
  8. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.