Sugar Cookies Recipe
Makes : 24- 30 cookies
Prep time: 5 mins
Cooking time: 12 mins
1 cup unsalted butter
1 cup granulated white sugar
½ cup powder sugar
½ teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt
3 cups all purpose flour
Preheat oven to 330 degree
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 the dough onto the countertop surface. Wet your hands and finish off kneading the dough by hand.
Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thinker side closer to ¼ inc rather than ⅛
Bake at 330 for 7-9 minutes. Let it cool on the cookie sheet until firm enough to transfer to a cooling rack.
You can use salted butter just out of ½ teaspoon salt. In the past I’ve omitted the salt and the recipe is fine. It is more bland but the 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.
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.