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!
Bon Appétit!
Trula Marie
[recipe title=”Sugar Cookies” servings=”3 dozen” time=”38 minutes” difficulty=”easy” image=”https://farm2.staticflickr.com/1916/30569058987_b579723a0c.jpg” description=”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.
[recipe-notes]
Credit: In Katrina’s Kitchen
[/recipe-notes] [recipe-ingredients]
– 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
[/recipe-ingredients] [recipe-directions]
1. Preheat oven to 350ºF.
2. In your mixer bowl, cream the butter and sugar until smooth, about 3 minutes.
3. Beat in extract and egg.
4. 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.
5. Divide the dough into workable batches, roll out (thickness near 1/4 inch) onto a floured surface, and cut.
6. Bake 6-8 minutes. Let cool on the baking sheet until firm, then transfer to cooling racks.
[/recipe-directions]
[/recipe]
