Sugar Cookie Recipe

This is the sugar cookie recipe that we use for most of our cookies, and we find that it works well in different humidity levels.  You can change the extract that you use to give these cookies a whole new flavor profile. Listed below the recipe you will find variations of the recipe that hold their shape and offer a different taste profile.

Ingredients

• 1 cup, two sticks of softened unsalted butter
• 1 1/2 cup powdered sugar
• 1 egg, room temperature
• 2-3 tsp oil free flavoring of your choice like vanilla, orange or almond
• 2 1/2-2 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp. salt

Instructions

1. Cream together softened butter and confectioner’s sugar. Once creamed, add the flavoring and mix in well. Crack the egg into a separate bowl, ensuring no shells are in the egg and then add to the mix. I use extracts (lemon is my favorite), but emulsions work too. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. You know the dough is ready when it pulls away from the mixing bowl and gets stuck to the paddle.
2. Roll out on parchment or granite to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 6-8 minutes, depending on size of final cookie. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Variations

Double Dutch Chocolate

• 1 cup, two sticks of softened unsalted butter
• 1 1/2 cup powdered sugar
• 1 egg, room temperature
• 2 tsp chocolate extract
• 2 cup all-purpose flour
• 1/2 cup dutch chocolate cocoa powder (we use King Arthur)
• 2 tsp baking powder
• 1 tsp salt

Follow the mixing/baking instructions above except you will need to gently mix the flour and cocoa together prior to adding to the creamed butter/sugar.

Chocolate Chip

• 1 cup, two sticks of softened unsalted butter
• 1 1/2 cup powdered sugar
• 1 egg, room temperature
• 2 tsp chocolate extract
• 2 1/2-2 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp salt
• 1 cup mini chocolate chips

Follow the mixing/baking instructions above except you will need to gently fold the chocolate chips into the dough once all of the steps above have been followed.

Cinnamon (almost snickerdoodle)

• 1 cup, two sticks of softened unsalted butter
• 1 1/2 cup powdered sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• 2 1/2-2 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp salt
• 2 tsp Vietnamese cinnamon (we use the King Arthur brand as it is more potent than normal store bought)

Follow the mixing/baking instructions above except you will need to gently mix the flour and cinnamon together prior to adding to the creamed butter/sugar. For added snicker doodle taste, you can sprinkle cinnamon and sugar on the cookie sheet prior to laying your cut cookies down to bake.

Notes

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mrs.k

Just a girl, who is a little crazy for cookies.