Sugarbelle's Perfect Sugar Cookies
|Serves:||2 - 2 1/2 dozen medium cookies|
|1 c||(2 sticks) unsalted butter, softened (no substitutions)|
get recipes @ goboldwithbutter.com
|1 1/2 c||powdered sugar|
|1||egg, room temperature|
|2-3 tsp||flavoring/extract (like almond, but whatever you prefer)|
|2 1/2 -||2 3/4 cups all purpose flour|
|2 tsp||baking powder|
This recipe is from sweetsugarbelle.com. This is a great recipe to use for cookies you plan to decorate with royal icing. There's little to no cracking on the top, and in her words, "the end result is a smooth flat cookie that makes a wonderful base for decorating." This recipe is "meant to create a lighter, softer cookie". Happy baking!
**You can tell the dough is ready when most of it sticks to the paddle. When you touch it, it has a little give, but does not stick to your fingers. The dough will stiffen up as it rests, so wait 5-10 minutes before working with it.**
-Day-old cookies make easier decorating . They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.
-The dough DOES NOT need to be refrigerated.
-Do NOT soften your butter in the microwave. Take it out of the fridge, and it will be ready in about 2-3 hours. Or cut it into smaller pieces, and it will be ready in about 30-45 minutes.
-Baking times are approximate. Watch them the first few times you bake them. Do not over bake. If the cookies are browning you have gone too far.
-Start with with 2 1/2 cups of flour. Add another 1/4 of a cup if the dough seems too sticky.
-This dough can be flavored any way you like.
-The cookies freeze well.
-This recipe does spread a little. If you don’t like that add a little flour.
-If you don’t like salt, leave it out altogether.
-If you only have salted butter, use that and reduce the salt.