Monday, January 29, 2018


I have had the hardest time with sugar cookies over the years.  Common problems I have is the dough sticking to the cutter.  The dough sticking to the mat.  The dough rising too much during baking and completing distorting/ruining the shape I made with the cutter.  I found two sugar cookie recipes recently that boasted to solve all of life's problems and low and behold they actually worked!  Both recipes were pretty much identical except one said not to chill and the other said to chill so I tried both ways and they both turned out great!  The only issue I had was the chilled dough needed to sit out a bit because it got so cold and stiff that when I went to cut it the dough cracked and messed up the shape of the cookie, as it came to room temp it was easier to work with which had me wondering...was it really necessary to chill after all???

2 sticks butter, room temp 
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups flour

Cream butter and sugar in a mixer for a couple minutes until smooth and fluffy. Beat in extracts and egg until well combined.
Measure your flour and add the baking powder to it, add flour to the bowl 1 cup at a time while continue to mix.
Place dough on a floured cutting board, rolling mat or on parchment paper.  Divide dough into batches to roll out.  Wet your hands to work with dough if it's dry and crumbly.  Roll dough out to about 1/4" thick.  Flour your cookie cutters or spray them with nonstick cooking spray to keep them from sticking to your dough.  Cut out your cookies and bake them for 6 minutes at 350*.  Let your cookies cool on the baking sheet for 3-5 minutes before attempting to remove them.  They should not have browned edges if your cookie seems under or over done just the time by a minute at a time to achieve the perfect cookie for your personal thickness and oven.

Below I will include both recipes I used to come up with this one.  For the one that is chilled I love the tip about using two sheets of parchment paper to roll out the dough.  I found this to be very easy, dough didn't stick and less messy however I do not feel like the chilling part was necessary.

My sugar cookies :)

I purchased this Betty Crocker cookie icing and it was magical!  It was very easy to control and came together on the cookie just like how I would envision royal would.  I loved it (and how cute my lego guys came out)!
Do people seriously roll the dough out 500 times to keep cutting cookies?  I don't have time for that!  I threw the scraps on the pan and baked them.  They were a perfect snack while decorating the cookies!  ;)

this recipe inspired from:
also inspired from:

Also, I've never made royal icing before but this recipe sounded pretty promising.  If I ever do this will be my go to!

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