BEST SUGAR COOKIES EVER


This recipe will always be dearest to me.  Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously.


But once they try it, they agree: Anyone can make them and everyone will love them.


INGREDIENTS

  • 3 Cups All-Purpose Flour, Plus More For Rolling
  • 2 Tsp. Aluminum-Free Baking Powder
  • 1 Cup (2 Sticks) Salted Butter, At Room Temperature
  • 1 Cup Sugar
  • 1 Large Egg
  • 2 Tsp. Pure Vanilla Extract

INSTRUCTIONS

  1. Into a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
  3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
  4.  Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
  5.  Preheat the oven to 375°F.
  6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
  7. Also Read Other Recipes 


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