I got this recipe from a little recipe book that came with a set of cookie cutters. It’s our favorite sugar cookie. They seriously are the best!
Sugar Cookie Recipe
In a large bowl, cream:
3/4 cup softened butter
1 cup sugar
1 teaspoon almond or vanilla flavoring
Add and mix:
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Chill the dough for at least one hour.
When ready to roll out the cookies, preheat oven to 375*.
On a well floured surface roll the dough to a thickness of 1/4 inch. Dip cookie cutters in flour with each use.
If using sugar on the cookies, now’s the time to add it, before baking.
Bake the cookies on a lightly greased cookie sheet until firm to the touch, about 10-12 minutes. Cool on wire racks. When completely cooled, cookies can be frosted.
Look how good that cookie is! Soft, flaky, and oh so yummy!
Watch the cookies carefully! You don’t want them to be any darker than this! In fact, these are getting close to too dark. Don’t wait until you can see brown around the edges of the cookies. Check them at 10 minutes, and lift one with a spatula to check for brown-ness.
Store in an airtight container. If you have any left to store!
*We usually double the recipe. The raw dough and the baked cookies can be frozen.
Kitchen Tip – Mix 2 egg yolks with food coloring. Paint on unbaked cookies. Bake as usual. Frosting gets hard, won’t smear, etc. when carrying out or stacking in containers for gifts.
If you like sugar on your sugar cookies, instead of frosting, here’s how I make colored sugar.