I love making these sugar cookies and I predict right now at least 5 more batches of them before the month ends! Yaaay for Halloween. Naaaay for all the candy weight that follows me with it!
This recipe here was actually a new one I tried out and I have to say I will NEVER try another sugar cookie recipe again! They are perfect, just perfect!
I got the recipe for cookies at Our Best Bites and all I have to say is: THANK YOU, THANK YOU, THANK YOU!!!
The Best Sugar Cookies
from Our Best Bites
1 C real butter
1 C sugar
1 1/2 t almond extract (I used vanilla bean paste)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be really chilled.
When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin. Cut out your cookies, if you like them crispier then thinner, and if you like them softer than thicker.
Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. However if you’re making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they’re super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you’ll get just a little crispiness around the edges and then a soft center, and bake even longer (and roll thinner) and you’ll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they’ll taste good. Remove onto cooling racks when you’re done and let cool completely.
from Our Best Bites
1lb powdered sugar (about 3 3/4 C)
1/4 C + 2T C whole milk (low-fat actually works, but use whole if you can)
1/4 C + 2T light Corn Syrup
1 t extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract. This will be your glazing icing. To prepare the icing for piping, you just add more powdered sugar.
This time I really wanted to use black, white and pink colors only, next time I am going all out again with all colors imaginable! SO FUN!!!