Sugar Cookies
This recipe for sugar cookies is a very simple dough that tastes wonderful when it is baked. Very soft and delicious. This is our go-to recipe for sugar cookies
Sugar Cookies
¾ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
½ tsp. almond extract
1 tsp. baking powder
½ tsp. salt
2½ cups flour
Cream butter and sugar together well until light and fluffy. Add eggs and beat well. Mix in vanilla, almond extract, baking powder, and salt. Add flour and mix just until all the flour is incorporated into the dough. At this point you can use the dough immediately or refrigerate it for a while or overnight. It tends to be easier to work with the dough when it's cold — just remember to bake the cold cookies a little bit longer.
Flour your working surface and roll out the dough (about ¼-inch thick, or about how thick your pinkie finger is). Cut out cookies into whatever shape you want. Avoid handling dough too much or the cookies will be tough. You can make the dough beforehand and refrigerate it until needed. Bake at 375° for about 7-9 minutes. Frost or decorate. You can use traditional buttercream frosting or shiny Sugar Cookie Icing.
Becky's Note: These are a great basic sugar cookie recipe. The dough is much easier to handle when it has been chilled. For a softer cookie, I leave the dough quite thick when I roll it out. I love to frost these cookies with a basic buttercream frosting. I flavor the frosting with cherry, raspberry, or orange extract (or my favorite coconut!). They are perfect for any holiday!
Mindy's note: Ok, I know everyone uses butter in their cookies, and you can certainly use butter in these cookies, and they taste wonderful. But if you use margarine instead — not tub margarine, but the squares — your cookies will come out softer and stay softer for days. Of course, the cookies will probably not last that long… you might be able to test the crumbs! The advantage is that you can make these the day before you need them for a party using margarine, and they will still be soft and good.
This note is getting long! Also, I found that if I make three recipes at a time and freeze a bunch of unfrosted cookies, they keep for weeks in the freezer, and taste just as good when they are thawed. Then I have cookies a month later, but only had to clean up one mess.
Sugar Cookies
¾ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
½ tsp. almond extract
1 tsp. baking powder
½ tsp. salt
2½ cups flour
Cream butter and sugar together well until light and fluffy. Add eggs and beat well. Mix in vanilla, almond extract, baking powder, and salt. Add flour and mix just until all the flour is incorporated into the dough. At this point you can use the dough immediately or refrigerate it for a while or overnight. It tends to be easier to work with the dough when it's cold — just remember to bake the cold cookies a little bit longer.
Flour your working surface and roll out the dough (about ¼-inch thick, or about how thick your pinkie finger is). Cut out cookies into whatever shape you want. Avoid handling dough too much or the cookies will be tough. You can make the dough beforehand and refrigerate it until needed. Bake at 375° for about 7-9 minutes. Frost or decorate. You can use traditional buttercream frosting or shiny Sugar Cookie Icing.
Becky's Note: These are a great basic sugar cookie recipe. The dough is much easier to handle when it has been chilled. For a softer cookie, I leave the dough quite thick when I roll it out. I love to frost these cookies with a basic buttercream frosting. I flavor the frosting with cherry, raspberry, or orange extract (or my favorite coconut!). They are perfect for any holiday!
Mindy's note: Ok, I know everyone uses butter in their cookies, and you can certainly use butter in these cookies, and they taste wonderful. But if you use margarine instead — not tub margarine, but the squares — your cookies will come out softer and stay softer for days. Of course, the cookies will probably not last that long… you might be able to test the crumbs! The advantage is that you can make these the day before you need them for a party using margarine, and they will still be soft and good.
This note is getting long! Also, I found that if I make three recipes at a time and freeze a bunch of unfrosted cookies, they keep for weeks in the freezer, and taste just as good when they are thawed. Then I have cookies a month later, but only had to clean up one mess.
Comments
Post a Comment