Christmas is the perfect time for sugar cookies. They are everywhere: Decorating tables, adorning the tree, as gifts, as ginger houses and just being the perfect activity to join everybody in the kitchen for a fun time.
Here is the recipe I use for decorating cookies. It’s my favorite because I don’t have to wait for it to be cold to roll it. Still is a good practice to place the cut cookies on its tray in the cooler before the oven, because it helps them hold its shape.
You can swipe the vanilla extract for almond, or even some lemon zest. You can also color the dough, but I find the shade that comes out of the oven a little dull, unless you add too much.
I found this recipe in a great blog called Katrina’s Kitchen. Check her out she has great recipes and I love her pictures too.
PREP TIME: 30 minutes
COOK TIME: 6-8 minutes
TOTAL TIME: 38 minutes
1 cup unsalted butter
1 cup white sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
pinch of salt
3 Cups flour
1. Preheat oven to 350° F.
2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
3. Beat in extracts and egg.
4. In a separate bowl combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Original recipe http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/