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Category: cookies
Prep Time: Cook Time: Total Time:
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking
Ingredients:
1 Cup butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
Directions:
1 Preheat oven to 350 F.
2 In the bowl of your mixer cream butter and sugar until smooth.
3 Beat in extracts and egg.
4 In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5 Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Notes:
If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
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Sugar Cookie
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Category: cookies
Prep Time: Cook Time: Total Time:
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking
Ingredients:
1 Cup butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
Directions:
1 Preheat oven to 350 F.
2 In the bowl of your mixer cream butter and sugar until smooth.
3 Beat in extracts and egg.
4 In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5 Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Notes:
If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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