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My Perfect Sugar Cookie Recipe
After countless batches and years of tweaking I finally cracked the code on truly perfect cut out cookies. These beauties have the most amazing buttery taste and literally melt in your mouth. My granddaughter says they're better than any bakery cookies she's ever had which just warms my heart.
The Secret to Amazing Sugar Cookies
I discovered two game-changing ingredients that make these cookies extra special. Using powdered sugar instead of granulated gives them this incredible tender texture. And that tiny splash of almond extract? Pure magic. It adds that mysterious something that makes people ask what makes them taste so good.
Here's What You'll Need
- Unsalted Butter: 1 cup, softened; provides a rich and buttery base.
- Powdered Sugar: 1 ½ cups; ensures a tender cookie and easier dough to work with.
- Vanilla Extract: 1 tsp; for classic sweetness.
- Almond Extract: ¼ tsp; optional, but adds a bakery-style twist.
- All-Purpose Flour: 2 ¾ cups; provides structure to the cookies.
- Baking Powder: 1 tsp; for a light rise.
- Salt: ½ tsp; balances the sweetness.
- Egg: 1 large, at room temperature; helps bind the dough.
Let's Make Some Cookies
- Mix the Dough
- In a large bowl, cream the butter and powdered sugar until light and fluffy. Beat in the egg, vanilla, and almond extract. Gradually mix in flour, baking powder, and salt until combined.
- Chill the Dough
- Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour. This helps the cookies hold their shape when baked.
- Roll and Cut
- Preheat the oven to 375°F (190°C). Dust your work surface with powdered sugar. Roll out the dough to ¼-inch thickness and cut into desired shapes with cookie cutters.
- Bake
- Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes. Rotate the pans halfway through for even baking. Let cookies cool completely before decorating.
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Keep Them Fresh
These cookies stay fresh in an airtight container for about a week. Sometimes I make extra dough and freeze it for last-minute baking. Just remember to wrap it really well to prevent freezer burn. When I'm planning ahead I'll bake and freeze plain cookies then thaw and decorate them later it's such a time saver during busy holidays.
My Best Cookie Tips
Always start with chilled dough it makes such a difference in how the shapes hold up. I discovered using powdered sugar instead of flour for rolling keeps the cookies softer. Don't forget to rotate your pans while baking they'll brown more evenly that way. And trust me my Sugar Cookie Frosting recipe takes these from delicious to absolutely incredible.
Frequently Asked Questions
- → Why do I need to chill the dough?
Chilling is crucial for cut out cookies to hold their shape. Cold dough prevents spreading during baking and helps maintain crisp edges on your cookie shapes.
- → Can I freeze these cookies?
Yes, you can freeze both baked cookies and raw dough for up to 3 months. Double wrap to maintain freshness, and freeze unfrosted cookies. Thaw in refrigerator before using.
- → How do I prevent sticking when rolling dough?
Use powdered sugar instead of flour for rolling. It works just as well but won't make the cookies tough like excess flour can.
- → What if my dough is too hard to roll?
Let the dough sit at room temperature for about 5 minutes to soften slightly. Work quickly once you start rolling to keep the dough cold.
- → How thick should I roll the dough?
Roll dough to about 1/4-inch thickness for the perfect balance of soft center and sturdy edge. Consistent thickness ensures even baking.