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Very rarely do I find a recipe that just beats all others. But THIS ONE IS IT! I have been using this perfect sugar cookie recipe for a few years now because it just is ABSOLUTELY PERFECT.
It is a NO CHILL recipe. Major win. Because who has time to plan ahead and actually chill dough?! Not me.
The cookies literally bake up perfectly every time I have made this recipe. They stay SOFT and the bottoms are perfectly GOLDEN. These make the perfect cookies to decorate because the EDGES keep their shape.Melissa & Doug Slice and Bake Wooden Christmas Cookie Play Food Set
Must give credit where credit is due…
This recipe is from In Katrina’s Kitchen … “where dessert is always served first“. So, I know she knows her stuff. 😉 Check out Katrina’s site for more delicious sweets and treats or to link back to the original recipe. In Katrina’s Kitchen.
Why I love this Perfect Sugar Cookie recipe so much?
- No chill required. I can literally whip out some delicious sugar cookies in <20 minutes.
- They stay soft with perfectly golden bottoms.
- The flavor. Buttery with subtle almondy hints.
- Stackable. Perfect to make ahead and then decorate with the kiddos.
- They are slightly thicker than most sugar cookies = more awesome flavor in each bite.
- Easy to make.
- And most importantly DELICIOUS!
A Few Tips…
- I am glad I read the entire post first time because Katrina gives some very helpful tips…
- Make sure you roll the dough out to ~1/4 inch thickness. Don’t roll too thin.
- Do not over bake. I only baked mine for ~7 minutes. They did look a little naked at that point, but I promise the bottoms are perfectly golden and will continue to cook as they sit on the cookie sheet for a few minutes.
I use this recipe year round! Obviously this is the perfect sugar cookie recipe for Christmas cut outs, but also Easter, Halloween, Birthday, or any other occasion you might need a perfect sugar cookie cut out!
The Perfect Sugar Cookie
Recipe from In Katrina’s Kitchen. Absolutely perfect sugar cookie, every time.
- 1 cup butter unsalted, I softened my butter to room temp
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour
Preheat oven to 350 degrees F.
In the bowl of your mixer, cream the butter and sugar until smooth, at least 3 minutes.
Beat in the extracts and egg.
In a separate bowl combine baking powder and salt 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.
DO NOT CHILL THE DOUGH. 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).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- You can use salted butter (just out the 1/2 teaspoon salt). In the past I’ve omitted the salt and the recipe is fine. It is more bland but these cookies are made for frosting.
- If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
- You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
- Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.