We promised to share a great recipe with you for your Halloween and Christmas Cookie adventures. This is a wonderful recipe that both tastes great and is amazingly easy! All props for this recipe go to Katrina over at Katrina's Kitchen. Be sure to visit her, she has a ton of wonderful recipes! http://www.inkatrinaskitchen.com/
*This recipe has been tested and approved!*
Best Sugar Cookie Recipe
YIELD: 3 dozen cookies
PREP TIME: 30 minutes
COOK TIME: 6-8 minutes
TOTAL TIME: 38 minutes
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
You can use salted butter (just out the 1/2 teaspoon salt). In the past I've omitted the salt and the recipe is fine. It is more bland but these cookies are made for frosting.
If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
Personal Notes (M&H) :
These cookies work wonderfully for flooding or fondant covering. Make sure they have completely cooled before frosting! I you need royal icing or fondant tips, be sure to comment or message us! Good luck!