I have never really been a big fan of sugar cookies. Loved them visually, but never found myself devouring a plate on my own, until I found this recipe. I undercooked them by 2 minutes and they were perfect. Look no further and save this recipe immediately. An added perk is that you don’t need to chill the dough. These cookies were highly addicting — I’m starting to crave them as I type this. While I made them for Christmas they are your classic sugar cookie and will work with any cookie cutter.
Sugar Cookie Recipe
Ingredients
- 1 cup unsalted butter
- 1 cup granulated white sugar 200 grams
- 1 tsp vanilla extract
- 1/2 tsp almond extract don't skip, made a big difference
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour 360 grams
Icing
- 1 cup sifted confectioners' sugar
- 1 large egg white
- food color if needed
Instructions
- Preheat oven to 350 degrees
- In the bowl of your mixer, cream room temperature butter and sugar until smooth, at least 3 minutes
- Beat in vanilla and almond extracts + egg
- In a separate bowl, combine the dry ingredients. Baking powder, salt & flour. I sifted all the dry ingredients.
- Add a little bit of the dry ingredients to the wet ingredients until the dough pulls away from the sides of the mixer.
- Bake at 350 degrees for 6 to 8 minutes. I cooked for 6 minutes and it made for the perfect sugar cookie and 4 days later they hardened a bit, but were still delicious.
Notes
If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer. If the dough still looks dry, turn out the dough onto your countertop and add water as needed. No need to chill the dough, however if you want to pre-make and place in the fridge overnight you can, but be prepared to add a little water as it does dry out. I premade the dough and they came out perfect.
