While MeMe’s Cakes is all about baking and decorating cakes, I have developed somewhat of a sugar cookie obsession.
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I am nowhere near the perfect cookie decorator and as I work on a design I must confess that as I get near the last cookie to be iced, the last looks so much better than the first. I guess it’s true what they say, “Practice makes perfect.”
We all want that perfect sugar cookie recipe that tastes delicious, keeps its shape and doesn’t require being chilled. You know….the one that comes out perfect every time. It took me a lot of trial and error and I do mean a lot before I found a recipe that worked for me. This recipe that I’m about to share with you is my all time favorite. Actually, it is the only one I use and after you try it I’m confident it will be your go-to recipe too.
Another thing I love about sugar cookies is the versatility of design. You can find a cookie cutter for any occasion. The number of cookie cutters on the market is amazing.
Cookie cutters are reasonably priced and you can find a cookie cutter for every holiday or event imaginable. I love the quality and variety of Ann Clark cookie cutters. I highly recommend these.
My sugar cookie obsession has led to a near hoarding level of cookie cutter collecting. Every time I get new ones in the mail or pick one up that I come across because ‘I just have to have it’, my husband says, “seriously?”
Ok, so back to the sugar cookie recipe……(sorry, I’m easily distracted)
MeMe’s Favorite Sugar Cookie Recipe
- 1 cup unsalted butter
- 1 cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- Preheat oven to 350 degrees F.
- Cream butter and sugar in mixer bowl until smooth, at least 3 minutes.
- Beat in egg and extract.
- In a separate bowl sift together flour and baking powder. Add a little at a time to butter-sugar mixture. The dough will be very stiff. If it becomes too stiff turn out onto a countertop or pastry mat and finish kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. This dough works better when rolled closer to 1/4 inch rather than 1/8 inch.
- Bake at 350 for 6 minutes. Let cool on the cookie sheet until firm enough to transfer to cooling rack.
- If you like cookies with a hint of almond flavor, you can substitute one teaspoon of vanilla for 1/2 teaspoon of almond extract.
- If you prefer a crisper cookie extend the baking time to 7-8 minutes.
- The number of cookies this recipe yields will vary depending on the size of your cookie cutter.
I can’t wait to see your cookies, seriously y’all I want to see those gorgeous cookies! Please share your cookies in the comments.
I hope you enjoy this recipe as much as I (and my grandkids) do!
Cake On! (In this case…..Cookie On!)