Sugar cookies are all or nothing. Some taste great while the rest taste like cardboard. Since there are so many other great cookies out there I simply haven’t made sugar cookies before. When I wanted to try my hand at royal icing for my daughter’s second birthday I knew I had to find the perfect sugar cookie. I scoured the internet looking. There were almost too many recipes out there. Some only different by a teaspoon of baking powder. I turned to The Way the Cookie Crumbles because she always does great comparisons. Low and behold, she had one on sugar cookies and hers was the winner. I tossed all of the other recipes I had amassed and went with hers.

I knew as I made these cookies they would taste good. The batter had a hint of lemon and almond and it smelled so good. They were chewy and soft, tasted great, and held their shape when using cookie cutters.

If you are making cut-out cookies, chill your dough before you cut them out and afterwards. When you are ready to bake them, put them immediately from the refrigerator to the oven. This will make the dough hold its shape, rather than start to spread once it’s cooked. I did lots of research on that!

I am pretty happy with these cookies. They taste great even days later and are still soft.

Roll-out Sugar Cookies

Ingredients

• 2½ cups (12 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1 egg
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 16 tablespoons (2 sticks) unsalted butter, room temperature
• ½ teaspoon salt
• 1 cup (7 ounces) granulated sugar
• ¼ teaspoon lemon zest

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1. In a medium bowl, mix the flour and baking powder. In a one-cup measuring cup, lightly beat the egg with the extracts.

2. In the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the butter and salt on medium speed until smooth. With the mixer running, gradually pour in the sugar; add the lemon zest. Beat on medium until fluffy, about 1 minute. With the mixer running, pour in the egg mixture and continue beating until incorporated. Scrape down the sides of the mixer bowl. With the mixer on low, gradually add the flour and mix just until evenly blended.

3. Lightly knead the dough to form a ball, press it into a disk 1-inch thick, and wrap tightly in plastic wrap. Refrigerate for 2 hours or overnight.

4. Line a baking sheet with parchment paper or a silicone baking mat. Adjust a rack to the middle position and heat the oven to 375F. If you’ve chilled the dough overnight, it’ll need to sit at room temperature for half an hour or so to soften slightly. On a very lightly floured sheet of wax paper with a sheet of plastic wrap on top of the dough, roll the dough out to ¼-inch thick. Cut cookies using a floured cookie cutter. Re-roll scraps, always using as little flour as necessary.

5. Bake the cookies, one sheet at a time, for 5-9 minutes, until they no longer look wet on top. The baking time will depend on the size of the cookies you’ve cut. You don’t want the bottoms to be browned, except for maybe just a bit on the edges. Let the cookies rest for a couple minutes on the sheets before transferring them to cooling racks to finish cooling. Decorate as desired.

Source: The Way the Cookie Crumbles