It’s the season for baking and what better treat to make than Christmas Cookies! Here’s Becca’s favorite sugar cookie recipe. Happy baking!
Yield: 3 dozen cookies
Prep time: 30 minutes
Cook time: 6-8 minutes
Total time: 38 minutes
Ingredients:
- 1 Cup unsalted butter
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
Directions:
- 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 very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, 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.
Notes:
- You can use salted butter (just out the 1/2 teaspoon salt). In the past I’ve omitted the salt and the recipe is fine. It is more bland but these cookies are made for frosting.
- If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
- You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
- Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
Original recipe: http://www.
