Sugar cookies are a private factor. I received’t declare to have the very best recipe for everybody, however that is, arms down, the very best recipe I’ve ever discovered for my household.
Right here’s what this recipe is:
Wealthy and buttery; with hints of vanilla and almond
Holds its form extremely effectively (no spreading)
Crisp and crunchy on the surface; tender on the within
Right here’s what this recipe is NOT:
Skinny and crispy. Some folks actually like these crisp, paper-thin sugar cookies. I’m not one in every of them. I like a pleasant thick, buttery, tender cookie with a crispy outer crust. This recipe is definitely one used for cookie bouquets so the dough is good and durable.
For the icing, once I’m adorning with my children I do not need one thing the place we’ve got to pipe on a border after which flood it with runnier icing. That appears nice, nevertheless it’s too difficult. I found this paint-on icing at a cooking class lately, and it’s the best and most lovely different.
Best Sugar Cookie Minimize-Outs
Recipe from Michelle Bommarito
The refrigeration simply earlier than baking is vital to the cookie holding its form and never spreading. Don’t skip it!
three cups (13.5 oz) all-purpose flour*
1 teaspoon baking powder
2 sticks butter, unsalted, softened (Eight oz)
1 cup granulated sugar
1 giant egg
half teaspoon salt
1 teaspoon vanilla extract
1/Four teaspoon almond extract
*I extremely counsel weighing the flour if in case you have a scale. When you don’t have one, be sure you’re flippantly spooning the flour within the measuring cup then sweeping to stage it off. (Don’t dunk the entire cup within the flour.)
Sift collectively the flour and baking powder. In a separate mixing bowl, beat the butter and sugar till mild and fluffy. Add the egg, salt and each extracts and blend till mixed.
Slowly add flour combination (1 cup at a time) and blend simply till integrated
Type the dough right into a disc and wrap in plastic wrap. Refrigerate for at the very least 1 hour, as much as in a single day.
Pinch off half the dough and preserve the remainder chilled and lined when you work with the primary half. Roll the dough onto a flippantly floured floor to roughly 1/Four-inch thick. Minimize the cookies into shapes, re-rolling dough as soon as to make use of scraps, and place the lower cookie form on a parchment or silpat-lined cookie sheet. Place the entire cookie sheet again within the fridge (or in your porch/storage if it’s chilly) for 30 min. (It will make sure the cookies don’t unfold once you bake them.) Repeat with different half of dough.
Preheat oven to 375.
Bake the cookies for roughly Eight-10 minutes or simply till the sides start to show golden brown. Take away cookies from the oven and permit to chill on a wire rack for 5 minutes.
Recipe courtesy Dianna Cooper
I’m not kidding…one of the simplest ways to unfold that is with a bit of paint brush! The youngsters find it irresistible and it dries evenly and glossy.
1 cup powdered sugar
Four teaspoons milk
1 tablespoon mild corn syrup
1/Four teaspoon almond extract
Gel or paste meals coloring (as desired)
Mix powdered sugar, milk, corn syrup and extract. Add meals coloring as desired. Repeat in as many colours as you want. If icing thickens over time, add extra corn syrup.
Use a small, clear paint brush to color on cooled cookies. Add sprinkles or different ornamental gadgets.
This submit was initially printed in December, 2011.