Sugarbelle's Perfect Sugar Cookies

Recipe Rating:
 5 Ratings
Serves: 2 - 2 1/2 dozen medium cookies
Prep Time:
Cook Time:

Ingredients

1 c (2 sticks) unsalted butter, softened (no substitutions)
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
1 tsp salt

The Cook

Jenni K Recipe
Well Seasoned
Carlton, MN (pop. 862)
AnCsMom
Member Since Oct 2010
Jenni's notes for this recipe:
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!
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Directions

1
Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.
2
In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.
**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.**
3
Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut your shapes. Remove the extra around your cookies and transfer your cookies on the parchment paper to a baking sheet.
4
Bake at 400 degrees for 7-8 minutes until tops appear dry rather than shiny. Do not brown. Freshy baked cookies will be slightly fragile. If you can, let them cool for 4+ hours before moving them into an airtight container.
5
About this recipe:
-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.
6
-The recipe doubles well.
-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.
Comments

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user Kelly Williams Wildflours - Nov 13, 2011
LOVE her site!! She is AMAZING and her cookies are works of ART! Thanks for posting this! Hopefully others too will see all of the fantastic things she has created! (Did you see her owl cookies? Omg...!!! SO PRETTY!!) Nice to meet you, a Sugarbelle fan, too!! :D
user Jenni K AnCsMom - Nov 13, 2011
I'm just getting into decorative baking, and wanted an easy access to her recipe. I don't have an automatic mixer yet (hopefully for Christmas?!), but I just posted Sugarbelle's Royal Icing
user Jenni K AnCsMom - Nov 13, 2011
Her cookies are BEAUTIFUL!
user Kelly Williams Wildflours - Nov 13, 2011
Aren't they, though?!! Such talent!!! :D (*Saving the royal Icing reciope, too. Thanks so much!!)
user Jenni K AnCsMom - Nov 13, 2011
No problem! I like to print recipes & put them in a binder, so I wanted to post them so they'd all be consistent. The icing recipe got long, which is why I just posted the link at the bottom for coloring. Maybe if I get ambitious another day, I'll post the instructions. :D

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