Best Sugar Cookie Recipe
Yield: 36 cookies
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
- 1 Cup unsalted butter 226 grams
- 1 Cup granulated white sugar 200 grams
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour 360 grams
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
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).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Calories: 107kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 59mgPotassium: 14mgFiber: 1gSugar: 6gVitamin A: 164IUCalcium: 17mgIron: 1mg