The Best Sugar Cookies
Prep
10m
Cook
6m
Wait
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Best Sugar Cookies
| 1 cup unsalted butter |
| 1 cup white sugar |
| 1 teaspoon vanilla extract |
| 1/2 teaspoon almond extract |
| 1 large egg |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 3 cups all-purpose flour |
The Best Sugar Cookies Directions
- Preheat the oven to 350°
- In a bowl, cream the butter and sugar with a mixer until smooth, at least 3 minutes.
- Beat in the extracts and egg
- In a separate bowl, combine the dry ingredients, baking powder, salt, and flour. Slowly add to the butter/egg mixture (if the mixture looks too crumbly, keep mixing for 30 to 1 minute longer. The dough should pull away from the sides of the bowl.
- If the dough still looks too dry or stiff for your mixer, turn the dough out to a floured surface, and wet your hands and knead the dough by hand.
- DO NOT CHILL THE DOUGH. divide the dough into workable balls (2-3 chunks,)
- Roll out a floured surface and use cookie cutters to cut into the desired shapes. the dough should be on the thicker side, about 1/4". 18" is too thin.
- Bake at 350° for 6-8 minutes.
- Let cookies cool on the sheet until they are firm enough to be moved to a cooling rack.
Notes
I like putting on a glaze of powdered sugar with a little almond extract and milk, drizzled over the called cookies.
Sometimes I'll change it up and add lemon zest to the glaze. No matter what, these are amazing cookies.
I also, because of my altitude, had to add 1 tablespoon of water to get the dough to adhere better.
This recipe makes 36 cookies
Nutrition facts
Per Serving
| Kcal: | 106 kcal |
| Fibers (g): | 0.3g |
| Sodium (mg): | 70mg |
| Carbs: | 13.7g |
| Sugar (g): | 5.6g |
| Fat: | 5.3g |
| Saturated fat (g): | 3.3g |
| Cholesterol: | 18mg |
| Proteins: | 1.3g |
