Fall Cookie Recipe!

Updated: Oct 26, 2018

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!*



YUUUMMMMM!!!

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!

INGREDIENTS:

  • 1 Cup unsalted butter

  • 1 Cup granulated white sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1 egg

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 cups all purpose flour

DIRECTIONS:

  1. Preheat oven to 350° F.

  2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes

  3. Beat in extracts and egg.

  4. 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.

  5. 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).

  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

NOTES:

  • 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!

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