Cookies are made of butter and love. ~Norwegian Proverb
One sugar cookie recipe = endless possibilities. I’ve never understood the rave over decorated cookies, until now. The thrill of making many shapes, cars, dogs, stars, martini glasses, hearts, and the list goes on and on. And the best part? The opportunity to decorate them with colored frosting and toppings of sprinkles, candy pearls, colored sugars and nonpareils. And now I am victim to cooke cutters. For some reason I have this never ending addiction in needing to collect them all!
I also have a renown respect for those who make decorated sugar cookies. You have to have a steady hand and lots of patience. For those who can relate with me, it’s a tedious job but the outcome is so worth it.
Vanilla Almond Sugar Cookies
3 cup all purpose flour
2 tsp baking powder
1 cup sugar
2 sticks unsalted butter
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
- Preheat oven to 350F.
- Combine the flour and baking powder, set aside.
- Cream the sugar and butter. Add the egg and extracts and mix.
- Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
- Roll onto a floured surface and cut into shapes.
- Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
This sugar cookie by Bake at 350 is one the best that I have tried and it holds the shape of the cookie without much spreading during baking. I do recommend chilling the dough before baking if you have a complicated cookie design. You can make this cookie dough up to a week in an advance, just keep it refrigerated.
I will be using this post to reference back for any decorated cookies that I make in the future.