Basic Sugar Cookie
Ingredients
- 1 c. {two sticks} of REAL unsalted BUTTER, softened
- 1 1/2 c. confectioner’s sugar
- 1 egg
- 2-3 tsp flavoring {pick what you like, I prefer almond}
- 2 1/2-2 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
Instructions
- Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
- Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.
Notes
The dough DOES not need to be refrigerated. That’s why I like it.
The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
The recipe doubles well
Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.
This dough can be flavored any way you like.
The cookies freeze well
There is a lot of leavener in these cookies. This is not a typo. The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.
This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.
If you don’t like salt, leave it out altogether. If you only have salted butter, use that and reduce the salt.
I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.
The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
The recipe doubles well
Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.
This dough can be flavored any way you like.
The cookies freeze well
There is a lot of leavener in these cookies. This is not a typo. The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.
This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.
If you don’t like salt, leave it out altogether. If you only have salted butter, use that and reduce the salt.
I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.
- I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.
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