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19 December 2011

My Favorite Sugar Cookie Recipe EVER!!

 


This recipe comes with to variations, one you can make a thicker cookie more like the texture of the ones you buy at the store with all the gaudy frosting and seasonal sprinkles.
The other kind you roll out and use cookie cutters to shape and then frost; a little more traditional around the Christmas holiday. Either one are good, to be honest I very, very rarely ever make it to the baking part, usually the dough goes in my fridge and comes out one finger full at a time, (don’t judge me!)

“To Roll or Not To Roll” Sugar Cookies
1 cup sugar*
1 cup butter or margarine – softened
1 tsp vanilla
½ tsp almond extract
1 egg
2 1/3 cup flour
½ tsp baking soda
Colored sugar or granulated sugar



Preheat oven to 375˚
No-Roll: In a large bowl beat sugar and butter on low until light and fluffy.
Stir in vanilla, almond extract and egg.
Stir in flour and baking soda.
Shape dough by teaspoon full into balls.
Place 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in colored sugar.
Bake 9-11 minutes; remove immediately from the cookie sheet to a cooling rack.


 
Rolled Cutouts: *Use 1 ½ cups powdered sugar instead of granulated.
In a large bowl beat sugar and butter on low until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda.
Refrigerate for at least 2 hours.
Divide dough in half. Roll each half out to ¼ inch thickness on a lightly floured surface.
Cut with 2-21/4 inch cookie cutters. Place 2 inches apart on ungreased cookie sheet. Bake 7-8 minutes. Remove immediately and place on cooling rack.

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