Best Sugar Cookie Recipe
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 cupunsalted butter (226 grams)
- 1 cupgranulated white sugar (200 grams)
- 1 teaspoonvanilla extract
- ½ teaspoonalmond extract
- 1egg
- 2 teaspoonsbaking powder
- ½ teaspoonsalt
- 3 cupsall purpose flour (360 grams)
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. (PLEASE NOTE there is 1 egg in this recipe.)
- 4
In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
- 5
IMPORTANT NOTE: 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.
- 6
If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
- 7
DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), 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).
- 8
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.