top of page
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 powdered sugar
½ teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
Preheat oven to 325 degrees
Mix melted butter and granulated white sugar in the mixer until smooth or at least 3 minutes.
Beat in egg and vanilla extract
In a separate bowl combine all dry ingredients flour, baking powder, and salt. Add dry ingredients a little at a time to the wet ingredients. The dough will be very stiff.
Turn the dough onto the countertop surface if it becomes too stiff for your mixer. Wet your hands and finish kneading the dough by hand.
Divide into workable batches, roll onto a floured surface, and cut. You want these cookies to be on the thinker side closer to ¼ inches rather than ⅛
Bake at 325 degrees or 7-9 minutes or until close to golden brown. 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.
bottom of page