The best thing about these cookies, besides the fact that they are delicious and super cute, is that you don’t have to refrigerate the sugar cookie dough! I have made so many sugar cookie dough recipes that require the dough to be “chilled for 1 hour.” I don’t know about you, but I don’t have the kind of time to just sit around watching the clock to make sure that dough comes out of the refrigerator after one hour. I always forget about it and then five hours go by when I actually remember that I have dough “chilling” in the fridge, try to roll it out and it doesn’t work because now the dough is too “chilled.”
That’s why I love this recipe. It’s so easy to work with, the cookies come out perfect every time, and if you leave them out overnight to let the frosting set they wont be hard when you wake up in the morning.
I make these sugar cookies every year! My mom is the biggest fan! I never make these without doubling the order. That’s another thing! You can double this recipe and the cookies still come out perfect! The only thing about doubling the recipe is how many cookies you are left with to decorate!
I usually make my husband help me decorate the cookies because I do make so many that I don’t have the patience to make them all look pretty. We used to just do a quick decorate and use sprinkles. Not this year. Mr. inthekitchenwithlauren was not allowed to help me. He would have given up after two if I made him decorate them like this. Aren’t they pretty?
So as I’m decorating my husband comes up to me, grabs a decorated cookie, and says “why are you taking the time to make the cookies look good? I can eat ten in the time it takes you to decorate one.” He grabs another cookie and walks away. I love that man!
These are always a hit no matter when you make them….and if you do take the time to decorate them fancily, people will always stop and look at the cookie before they grab one!
I’ll write a post later about frosting and decorating!
- 1 cup (2 sticks) unsalted butter, softened
- 1-1/2 cups granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Preheat oven to 350.
- In a large bowl, beat the butter and sugar until fluffy. Beat in the egg and extracts.
- In a separate bowl, mix together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture in thirds and beat well after each addition.
- Divide the dough in half.
- On a floured surface, roll the dough to 1/4 inch thick.
- Drop the cookie dough in flour before each use.
- Bake on a parchment lined baking sheet for 8-11 minutes.