Jenni K Recipe

Sugarbelle's Perfect Sugar Cookies

By Jenni K AnCsMom


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

Jenni's Story

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!

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Dietary Needs: Vegetarian
Other Tag: For Kids


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19 Comments

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Tara Pacheco tnj2008
Dec 22, 2012
I really enjoyed this recipe.. made some Christmas cookies with my daughter today with it. Definitely a keeper. Thanks for sharing.
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Jenni K AnCsMom
Jul 1, 2012
Christi- they look great! I'm glad they turned out for you; I love this recipe as well. I'm going to be using it again soon for a bridal shower to make mini fruit pizzas! Have a great day!
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Jun 30, 2012 - Christi Tipton shared a photo of this recipe. View photo
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Christi Tipton ChristiTipton
Jun 27, 2012
LOVE this recipe! I tried this one, above all the others I found, in part, because it didn't require refrigeration. I just mixed it by hand,and even with a doubled recipe, it was super easy to mix. I had to re-roll the dough probably a half dozen times to use all the dough and they still came out great. At 400 degrees, in my oven I only cooked them for 6 minutes and they were perfect - 6 1/2 min was too long. I also had run out of parchment so just used foil on my cookie sheets. I also used almond flavor. My house smells amazing! Oh, I also got about 75 cookies out of the double batch. I'll post pics after they're decorated if they turn out how I'm hoping. I haven't made sugar cookies in years - I used to hate rolling them out, but it was so much fun
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Jenni K AnCsMom
Dec 17, 2011
Ichelle, I'm so glad they worked for you! Like using this recipe because they don't spread as much as other recipes that need to be refrigerated. The cutout shapes still look how the should after baking. Congrats on trying something new & enjoying it! Merry Christmas to you!