"Mother Nature is a tease. I wonder whether or not Spring will make an appearance Saturday, as a blanket of white covers the already reluctant Crocus outside. Well I've decided to take matters into my own hands today! Luring Spring into #thekitchn and making the most pleasant sugar cookies! Cut into flowers with bright frosting, they are sweet, slightly soft and chewy, with that perfect crusty edge. Just the way I like them. "
Sugar Cookies
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1 C. Butter, room temperature
1 C. Sugar
1 Large or extra large egg
1 1/2 Tsp. Vanilla
2 1/2 C. Flour
1/2 Tsp. Baking powder
1 Tsp. Baking soda
1/4 Tsp. salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour.
When you’re ready to roll out dough, place it in between 2 sheets of parchment paper. Using a rolling pin on top of the parchment, roll dough to desired thickness. Remove top layer of parchment and cut into shapes. This way there is no need to add the extra flour to your surface and the cookies are easily transferred to your cookie sheet.
Bake at 350 for 8-12 minutes. Depending on how you like them done. For a softer chewy cookie, bake for 8-9 min. For a Crispy yet buttery texture cook a little longer.
1 C. Sugar
1 Large or extra large egg
1 1/2 Tsp. Vanilla
2 1/2 C. Flour
1/2 Tsp. Baking powder
1 Tsp. Baking soda
1/4 Tsp. salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Chill the dough in the fridge for about an hour.
When you’re ready to roll out dough, place it in between 2 sheets of parchment paper. Using a rolling pin on top of the parchment, roll dough to desired thickness. Remove top layer of parchment and cut into shapes. This way there is no need to add the extra flour to your surface and the cookies are easily transferred to your cookie sheet.
Bake at 350 for 8-12 minutes. Depending on how you like them done. For a softer chewy cookie, bake for 8-9 min. For a Crispy yet buttery texture cook a little longer.