The Best Sugar Cookies
January 2, 2012 § 1 Comment
Sugar cookies are the most basic cookies that you can make. You probably have all the ingredients in your cupboard already, and there are no fancy techniques required. You can, however, step them up a notch with a bit of flavored extract and royal icing.
I used to hate sugar cookies. Unlike most little children i didn’t have much of a sweet tooth, so I missed out on the sugary delights of a lot of “kids” snacks back in the days before organic fruit gummies and dehydrated fruit rolls. Actually, I was a member of the “kid’s club” at Publix (a large supermarket chain in South Florida) when I was younger, which meant that I could get a free sugar cookie if I showed my members card to the employees at the bakery. Eventually, the lady at the bakery realized I wasn’t too excited about my free cookie and she let me choose a less cavity inducing option.
These cookies, though, taste great even with an extra dollop of sugary royal icing on top. I can’t take the praise for their deliciousness though since I took the recipe from i am baker and didn’t change a thing.
- 1 1/2 cup Butter
- 2 cups Sugar
- 2 Eggs
- 2 Egg Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
Oven Temperature: 350 degrees
Yield: A crazy amount of cookies.
- Cream sugar and butter until;l light and fluffy. Make sure to turn the mixture with a spatula and check for chunks of sugar or butter. This is a lot of butter, and it is easy to miss these things.
- Add eggs and egg yolks, one at a time. Mix until combined.
- Add vanilla and almond extract. Mix until combined.
- In a second bowl mix flour, salt, and baking powder.
- Slowly add dry mixture to wet mixture and mix to combine. Try not to mix too much, so as not to toughen the cookies.
- Roll dough into a ball and refrigerate for at least 2 hours, preferably overnight.
- Cut dough ball into four sections. You will work with one section at a time so the butter in the dough won’t melt.
- Slowly and gently roll out your dough(I like my cookies thin and crisp ), turning it 90 degrees every few rolls to achieve an even layer. Add as little flour as possible to keep the dough from sticking or use wax paper between the rolling surface and rolling pin. These cookies are so simple that you probably wouldn’t notice the extra flour though.
- Cut out cookies. You can put the scraps back into the fridge to cool and roll them out after all four sections have been cut, giving them time to re-cool.
- Bake for 10 minutes or until lightly golden brown.
Enjoy these cookies with a bit of beautiful royal icing on top and a tall glass of milk!