One of My Favorite Cookies
Happy Tuesday, Belles & Beaux!
I thought we might change some things up today and have a recipe share instead of a product review today, which is what has become the Tuesday norm on some level.
I got the bright idea to bake sugar cookies since I haven’t baked them since two years ago around Christmas time. Then I made almost 12 dozen cookies – a mix of sugar cookies and gingerbread cookies.
This isn’t the same sugar cookie recipe that I used for that. I found another one which I have shared below! I will also be sharing my icing recipe – which is super simple – later this week when I finally get to decorate these pretty cookies. Make sure you’re ready for a work out with this dough. Even after chilling my dough, it was still a rough dough to use – far different from the last that I created – but it made some excellently thick cookies.
Also, make sure you watch the size of the cookie cutter you use. I used larger ones, as you’ll see in the photo with the recipe, so I didn’t get the full 3 dozen yield of the recipe. That’s my only downside of making cookies is that I like big cookies so I hardly ever use smaller cookie cutters. But I plan on being pick about sharing these, so it’s not that big of a deal.
Please feel free to share how your cookies turned out if you decide to give this recipe a try!
An easy cookie made to be decorated in icing.
I left out the 1/2 tsp of Almond Extract as I do not care for it, but feel free to use it if you are a fan! However, I pretty much follow the recipe to the exact specifications besides that.
- 1 cup (2 Sticks) unsalted butter
- 1 cup of granulated white sugar
- 1 tsp of vanilla extract
- 1 egg
- 2 tsp of baking powder
- 1/2 tsp of salt
- 3 cups of all purpose flour
- Preheat oven to 350ºF.
- In your mixer bowl, cream the butter and sugar until smooth, about 3 minutes.
- Beat in extract and egg.
- In a separate bowl, combine baking powder, salt, and flour. Add a little at a time to the wet ingredients. The dough will become stiff as this happens. If it becomes too stiff for the mixer, then turn the dough onto a clean surface, wet your hands, and knead the dough by hand until mixed.
- Divide the dough into workable batches, roll out (thickness near 1/4 inch) onto a floured surface, and cut.
- Bake 6-8 minutes. Let cool on the baking sheet until firm, then transfer to cooling racks.