Recipe Post - Sugar Cookie

Basic Sugar Cookie Recipe

1 c unsalted butter softened

1 ½ c confectioner’s sugar

1 egg

1 ½ t vanilla extract

½ t almond emulsion

2 ¾ C all-purpose flour

1 t salt

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.  In a separate bowl, sift together the flour, and salt and then add little by little to the mixture. The dough is ready when it no longer sticks to the sides of the bowl.    Roll out between parchment paper sheets to about ¼” thick.  For consistent thickness of your cookies, I recommend this rolling pin.  Cut and bake at 375° F for 10-12 minutes. These baking sheets are really good for making cookies. Pair them with these silicone mats for the best results.  Makes 2-2 ½ dozen.

Notes:  This does not need to be refrigerated.  The dough needs to rest a little after mixing.  It will firm up a little bit after a minute or two.  The recipe doubles well.  The dough can be flavored any way you like.  The cookies freeze well.  These do better if you decorate them the day after baking and after they have had time to cook and rest.  The surface always seems to be prettier the next day and they seem less likely to leach oil back into the icing.