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Sugar cookies are about as simple as they come, but I find with a little bit of extra flavor and by taking the time to chill your dough, they can really take it to the next level. I was traveling when I made these cookies so I mixed them by hand, which wasn't actually that bad
Everything you will need:
Ingredients
1 3/4 cups (218 g) all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) for rolling
1/2 cup (113 g) salted butter, room temperature
1 large egg, room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional, but not really)
Equipment:
Mixing bowl
Spatula
Electric mixer (or a can-do attitude)
Baking sheets
(optional) parchment paper or a high temp baking mat
Directions
Preheat the oven to 350°F (176°C)
Cream together:
1/2 cup (1 stick) butter
1 cup sugar
Add:
1 egg
1 tbsp vanilla
1/2 tsp almond extract
Then mix in:
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cup flour
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Roll your dough into balls and then dip/coat/roll in sugar and/or sprinkles
Place in the refrigerator to cool for at least 1 hour
Bake at 350°F for 11-12 minutes, or until the bottoms are turning light brown
Ok, now let's discuss
This recipe has gone through some trial and error in my time. The best discovery I've found was adding the almond extract. I find it adds a little depth of flavor that most sugar cookies lack, and will make yours stand out.
These, like pretty much any cookie are much better with chilled dough. See my chocolate chip cookies recipe page for a talk on that. I also recently started using parchment paper or a baking mat when I have it - it helps the top of the cookie bake more before the bottom starts to brown too much, which can definitely happen with this recipe in particular.
Other than that, these cookies are very straightforward and easy. You can add some buttercream frosting if you want to decorate that way, but I think they are great just as they are as well!
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