SugarBelle's Sugar Cookies

By SweetyBakes

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 3/4 c. all-purpose flour
• ■2 tsp. baking powder
• ■1 tsp. salt

Details

Adapted from sweetsugarbelle.com

Preparation

Step 1

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.

When they are cool, they are ready to decorate.


A few notes about my recipe…

■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. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.