Basic Sugar Cookie Recipe

By cherichavez

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

Details

Servings 24
Cooking time 7mins
Adapted from sweetsugarbelle.com

Preparation

Step 1

1. 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.
2. 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.

Notes-
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.