Ingredients
1 c. {two sticks} of REAL unsalted BUTTER, softened
1 1/2 c. confectioner’s sugar
1 egg
2-3 tsp flavoring {pick what you like, I prefer almond}
2 1/2-2 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
Instructions
Cream together softened butter and confectioner’s sugar.
Crack the egg into a separate bowl, and add the flavoring. I
use emulsions, but extract also works well. Add that to the
butter sugar mixture and mix until the egg is thoroughly
incorporated. In a separate bowl, sift together the flour, baking
powder, and salt, then add little by little to the mixture. I can tell
the dough is ready when most of it sticks to the paddle. When I
touch it, it has a little give, but does not stick to my fingers.
Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.
Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen,
doubled, it makes 4-5 dozen.
The dough DOES not need to be refrigerated. That’s why I like it.
The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
The recipe doubles well
Baking times are approximate. You must KNOW your oven. Watch them the first few
times you bake them. Get a thermometer, and do not over bake. If the cookies are
browning you have gone too far.
This dough can be flavored any way you like.
The cookies freeze well
There is a lot of leavener in these cookies. This is not a typo. The general rule is less
leavener so they don’t spead, but I’ve never been one to follow the rules.
This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour,
start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.
If you don’t like salt, leave it out altogether. If you only have salted butter, use that and
reduce the salt.
I prefer decorating day-old cookies.
Originally Submitted
12/17/2014
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