The BEST Sugar Cookies EVER!!!
Here is the recipe I use for all my sugar cookies. I give credit where I got the recipe is from "Simply Better a Small Cookie Book" put out by Better Homes and Gardens I tweaked it for my own likings so this is NOT exactly the same as it is in the book
1 cup salted butter ( I only use REAL sweet cream butter)
3/4 cup sugar
1 egg
3 cups all purpose flour
A couple drops of Almond Extract (I use Wilton Almond... love it)
Preheat your oven to 300 degrees.
I cream the butter and the sugar together then add the egg and mix till well combined. Add just a couple drops of Almond Extract. Add one cup of flour and mix well. Add the second cup and mix well. Then I add a half cup and mix well then I add the remaining 1/2 cup a little at a time making sure the dough does not get too hard. If it looks like it is, don't add any more flour.
Divide the dough in half cover the bowl with a towel while you work with the other half. Roll out on a floured surface about 1/8" thick and cut your shapes. Try to not overwork the dough or the cookies are not as flaky. I roll mine with a soft hand. Meaning not to push real hard on the roller just quick soft motion.
Put your cookies 1" apart. You can cook on parchment if you want.
I use both the mini cutters and the regular size cutters. ALWAYS have the same size on the pan. Never bake big and little cookies together. They bake differently.
the regular size cookie cutter I bake for 11 minutes. The mini cutter size I bake for 7 minutes.
Icing
2 cups powdered sugar
2 TBSP milk
1 tsp Almond Extract (again I use Wilton)
Add the milk to the powdered sugar mixing well if you need the icing thinner, just add a tad bit more milk. I love to ice my cookies and dip them into sanding sugar.
These stay fresh for about a month as long as you store them in a cool sealed container. I have baked them and stored them for a month and are as soft as the day I made them. This recipe DOES NOT get hard ever. Unless you over bake them. I always bake ALL of my cookies at 300 for a longer time. Most cookies I bake at 300 for 16 minutes. If you are using the small cutters only bake them for 6 to 7 minutes. They bake much quicker. Hope you enjoy this recipe!
1 cup salted butter ( I only use REAL sweet cream butter)
3/4 cup sugar
1 egg
3 cups all purpose flour
A couple drops of Almond Extract (I use Wilton Almond... love it)
Preheat your oven to 300 degrees.
I cream the butter and the sugar together then add the egg and mix till well combined. Add just a couple drops of Almond Extract. Add one cup of flour and mix well. Add the second cup and mix well. Then I add a half cup and mix well then I add the remaining 1/2 cup a little at a time making sure the dough does not get too hard. If it looks like it is, don't add any more flour.
Divide the dough in half cover the bowl with a towel while you work with the other half. Roll out on a floured surface about 1/8" thick and cut your shapes. Try to not overwork the dough or the cookies are not as flaky. I roll mine with a soft hand. Meaning not to push real hard on the roller just quick soft motion.
Put your cookies 1" apart. You can cook on parchment if you want.
I use both the mini cutters and the regular size cutters. ALWAYS have the same size on the pan. Never bake big and little cookies together. They bake differently.
the regular size cookie cutter I bake for 11 minutes. The mini cutter size I bake for 7 minutes.
Icing
2 cups powdered sugar
2 TBSP milk
1 tsp Almond Extract (again I use Wilton)
Add the milk to the powdered sugar mixing well if you need the icing thinner, just add a tad bit more milk. I love to ice my cookies and dip them into sanding sugar.
These stay fresh for about a month as long as you store them in a cool sealed container. I have baked them and stored them for a month and are as soft as the day I made them. This recipe DOES NOT get hard ever. Unless you over bake them. I always bake ALL of my cookies at 300 for a longer time. Most cookies I bake at 300 for 16 minutes. If you are using the small cutters only bake them for 6 to 7 minutes. They bake much quicker. Hope you enjoy this recipe!
Comment
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Comment by Pearse Hashmi Franklin on January 30, 2012 at 11:38pm -
Thank You so much Jeri for the info. i WILL DO A TRIAL RUN NEXT WEEK. THANKS AGAIN
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Comment by jeri c on January 29, 2012 at 11:20pm -
They hold their shape really well. They do not puff up. I bake them 2 or 3 weeks ahead sometimes and put them into airtight plastic containers until ready to ice them. They hold up very well. They are really good if you add lemon flavor for a lemon cookie. I have also added the white chocolate flavor from white cloud and they were pretty good too!
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Comment by Pearse Hashmi Franklin on January 29, 2012 at 3:16pm
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Hi Jeri
Do these cookies puff up or do they hold the shape? i am planning to do it for graduation, A big batch. is there anything I could do earlier in this recipe.
thanks
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Comment by jeri c on March 9, 2011 at 9:41pm
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I need to bake some of these too! I did not bake for my family for Valentines day because we have had so many sick bugs here... I have some new heart cookie stencils that are screaming for me to use them!
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Comment by Debbie Caryl on March 9, 2011 at 2:49pm
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Thanks for the recipes! I will be baking today! Yea!
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Comment by jeri c on July 18, 2010 at 1:40am
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Kathy... I want to say 2 to 3 dozen depending on how big your cutters are. There is such a variety in cutters anymore that it is hard to say a definate. It is not a huge batch of dough which is nice if you just need a few dozen. The other sugar cookie recipe that I have makes 6 dozen... way too many and it does not taste too grreat. The mini cookies are my favorite to make kind of a pain in the keester to ice them but they are fun.
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Comment by Kathy Kmonk on July 17, 2010 at 9:10am -
Jeri, how many cookies does this make?
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Comment by jeri c on July 12, 2010 at 2:50am
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So glad you liked it! I have tons of recipes but only share the ones that I swear by. I have my favorites. And they are so easy to make because you don't have to chill them. I think that keeps the dough less tough... if that makes sense!
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Comment by Jenifer T on July 11, 2010 at 11:35pm -
THATS what I like to hear!! :D
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Comment by Faith Gealey-Brown on July 11, 2010 at 11:15pm -
I tried this recipe and it was so delicious! I used them for baby shower favours, and the guests were calling me today to ask if I had any extra cookies they could have!
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