Is there anyone who doesn’t like a sugar cookie coated in icing? SO delicious. I got this recipe from Pinterest and it’s a “no-fail” mix for the perfect crisp outside, but soft inside sugar cookies. (Here is the original post)
You’ll start the recipe by creaming together the butter, sugar & extracts. Then you’ll stir in the egg. Mixture should be very smooth.
Sift together dry ingredients together (baking powder, salt, flour) and add to sugary mixture. The dough will seem a bit dry, this is okay.
Once everything is mixed well, form the dough into a ball, leave in your bowl, and place in refrigerator for a minimum of 1 hour. This can be left overnight if needed.
Preheat oven to 350F. Sprinkle flour on your working surface and then roll out dough with a rolling pin. Form shapes with cookie cutters and then bake cookies on a lined baking sheet for 8-10 minutes.
Finish them off with a thick coat of icing 😉
Sugar Cookies – Yield 2 Dozen
- 3/4 Cup butter, softened
- 3/4 Cup white sugar
- 1 Large Egg
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 1/4 cups white flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- In a large bowl cream together the butter, sugar, almond extract & vanilla extract. Stir in the egg.
- In a separate bowl, sift together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat until the dough comes together. Form the dough into a ball and chill in the fridge for at least 1 hour.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to desired thickness (mine were ¼ inch thick) and cut with cookie cutters. Transfer to baking sheet.
- Bake for 8-10 minutes or until just set. I prefer a soft cookie, so I bake mine for 8 minutes. Let the cookies cool completely before frosting.