Our Favorite Sugar Cookies

Roll Out Sugar Cookies

Roll Out Sugar Cookies

Sugar cookies fascinate me. There are so many variations of this simple cookie and the slightest variation can yield big differences in texture and taste. This recipe has been my favorite for many years. I often try others to see if I like them better but I always come back to these. The texture is difficult to describe and how thickly or thinly they’re rolled has a lot to do with the texture. My description would be soft but crisp.

A helpful tip I learned this year. Roll out the dough between layers of waxed paper, and then chill the dough flat on a cookie sheet in the refrigerator. It makes the rolling and clean up so much easier. Forever more I will roll out the cookie dough using this method. It was so much easier and much less messy.

My son, the college freshman helped decorate these. He looks forward to this tradition, and I love to have his help in the kitchen.

We love the almond flavoring, but understand that not everyone likes it the way we do. You could just go with the vanilla, or you could zest some lemon in place of the almond.

Roll Out Sugar Cookies

1 c. butter

1 1/2 c. powdered sugar

1 egg

1 t. vanilla

1/2 t. almond extract (optional)

2 1/2 c. flour

1 t. cream of tartar

1 t. soda

Whisk together the flour, cream of tartar and soda. Set aside. Cream together the butter and sugar until very light and fluffy. Add the egg and blend completely. Mix in the vanilla, and almond.  To roll the traditional way, chill the dough for four hours. Divide the dough into four pieces and roll out one piece at a time. To flour your board use a mixture of 1/2 c. flour and 1/2 c. powdered sugar, using only the amount you need to keep the dough from sticking to your board or rolling pin. Cut out with decorative cookie cutters.

For the tidy, easy method of rolling follow these directions. Immediately after mixing the dough together divide it  into four pieces. Place one piece of dough between two layers of waxed paper and roll. Repeat with other three pieces. Leave the dough between the pieces of waxed paper and stack them on a cookie sheet. Refrigerate until firm. When the dough is firm remove the waxed paper and cut out the dough with decorative cookie cutters.

Bake at 350 degrees for 8-10 minutes. Cool completely before icing.

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4 Responses to “Our Favorite Sugar Cookies”

  1. Megan Says:

    Hi Mom! I love you. Jenna and Tara and I are going to do some Valentine’s baking today and I think we are going to use this recipe for some heart shaped cookies :) Do we really have to chill the dough for 4 hours?

    Love, Megan

  2. basicallybaked Says:

    Good for you! Another option is to divide the dough into four pieces, shape into disks about an inch thick, wrap each disk in waxed paper or plastic wrap and put it in the freezer for an hour. Sometimes the dough is a little hard when you take it out of the freezer but you can let it rest for a bit and then proceed. Have fun and tell Jenna and Tara I say hello!

  3. ashley hadley Says:

    This is my favorite sugar cookie recipe too. These come out really soft and have a melt-in-your-melth like texture. i dont use the almond extract though (ive never liked it)

    • basicallybaked Says:

      I’m glad to know that you like them too. Almond extract isn’t for everyone. Vanilla alone would be good too, or sometimes I add some lemon zest and then use a little juice in the frosting. When I make them this year I’m going to have to update that photo. Yikes!

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