NOTE: These Christmas sugar cookies are the best I have ever found. They are easy and keep their shape well after baking. They are tender and buttery, and have the feel of a shortbread cookie. I am not sure to whom belongs the credit, as I just happened to come across this recipe.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 cups sugar
- 1 cup salted butter, cold and cut into chunks
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- BUTTER-CREAM ICING
- 1 stick salted butter
- 4 to 5 cups powdered sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla
- 1 to 2 tablespoons milk
Cuisine: country
Yield: 3 dozen, or more cookies
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(No Ratings Yet)Loading...Instructions:
- Preheat oven to 350-degrees, with rack on lower middle position. Line bakiIng sheets with parchment paper, if desired.
- In a bowl, whisk together the flour and baking powder. It is important to measure flour accurately; use the scopp and level method to ensure proper measurement. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffly, about 3 minutes. Use rubber spatula to scrape down sides as needed. Be sure to beat the full amout of time - it helps to set a timer. Add the egg and extracts and beat another 30 seconds to fully incorporate.
- Switch to medium-low speed. Gradually add the flour mixture, gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over mix.
- Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumble, but smooth and pliable.
- Roll dough out on a floured surface to aboout 1/4-inch thick and cut into shapes with cookies tins. Place cut-out cookie shapes on Parchment paper, or use ungreased cookie sheet. Bake the cookies for 10 to 12 minutes. Careful not to overcook cookies. Cookies should be removed from oven when they seem slightly underbaked and pale. They will set upon cooling. Cool completely, and remove to counter for decorating.
- Frost the cookies with Butter-cream icing, and use sprinkles to decorate. Makes 3 dozen cookies, or slightly more, depending upon the shapes used for cut-outs.
- Make butter-cream icing by placing the butter and powdered sugar in standing mixer. Mix together until the frosting begings to get smooth. Add the extracts and milk, and beat the mixture for about 3 minutes, until the butter and sugar are totally incorporated. Frost cookies as desired. Use sprinkles and or candy decorations as desired.