Jackpot: Best Sugar Cookie Recipe!

UPDATE: I found an even better recipe.  While this one is awesome, the new one I found is so much better. http://dimock.blogspot.com/2012/02/seriously-best-sugar-cookie.html


When I want to find a good recipe of something, like sugar cookies, I just google "best ______ recipe."  It gets the job done.  I found the best sugar cookie recipe on ourbestbites.com.

The problem with sugar cookies are that sometimes they are really dry or crunchy or hard or way, way too soft and crumbly.

This recipe is the best and it does not have a lot of ingredients.  You can find a detailed recipe on the link above, but I will share a shorter version here.

Sugar Cookies
recipe from ourbestbites.com



1 C real butter (no substitutions!)

1 C sugar

1 egg

1 1/2 t almond extract (you could use vanilla instead)

3 C flour

1 1/2 t baking powder

1/2 t salt



Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.

***A change I made to it was that I dropped dough by spoonfuls onto the cookie sheet and pressed them down with my fingers.  This was a lot easier than cutting out shapes.

For the frosting, I mixed powdered sugar and water together to make a glaze that I dunked the top of the cookie into.  I put them on a drying rack to drip the excess frosting off of and topped with sprinkles.

Enjoy!!