Sugar Cookies
User Reviews
4.7
Sugar Cookies
Description
The sugar cookies are prepared by creaming softened butter with sugar until fluffy, then incorporating vanilla and almond extracts plus eggs. A dry mix of all-purpose flour, cornstarch, baking powder, and salt is mixed in gradually to form a soft dough. Dividing the dough, chilling for at least two hours helps prevent spreading and makes the dough easier to roll.
After chilling, the dough is rolled out to about 3-5mm thickness and cut into shapes with cookie cutters. The cookies bake at 350°F for 8-10 minutes until the edges begin to turn golden. Chilling the cut cookies again before baking helps maintain their shape.
These cookies suit holiday decorating or everyday treats and can be adjusted by cutter choice for size and design variety.
Ingredients
- 1 cup butter softened but not melted, unsalted
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 large egg
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a large bowl beat the butter and sugar until fluffy - about 2 minutes.
- Add vanilla extract, and almond extract, then mix in the eggs one at a time.
- In a separate bowl whisk together the flour, cornstarch, baking powder & salt.
- With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time.
- Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
- Refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper. Take one disc of dough out of the fridge and let warm up for 10 minutes.
- Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
- Roll out the dough to about 3-5mm thick, or about 1/8 - 1/4 inch thick. Cut into shapes using cookie cutters and carefully transfer to the lined cookie sheets.
- Bake one cookie sheet at a time for 8-10 minutes on the middle rack, or until the tops look just set. Remove from the oven and cool.
- Repeat the process with the rest of the dough.
Notes
- The final number of cookies depends on the size of cookie cutters used.
- Chilling the cut cookies before baking can help prevent spreading.
- The dough should be chilled for at least 2 hours before rolling out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies (this varies greatly depending on the size of your cookie cutters)
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 19mg | 1% |
| Potassium | 21mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 155IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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