My entire family & all my friends ask for these EVERY year!! Seriously AMAZING!
The ONLY sugar cookie recipe you'll need!! Soft & incredible!!
Full recipe in video below!
RECIPE:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter, softened at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (or reduce to ¼ teaspoon for a more subtle flavor)
Icing (Optional):
3 cups powdered sugar, sifted
3-4 tablespoons milk
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring, optional
My secret Icing:
1 container Betty Crocker Vanilla Frosting
1 container Betty Crocker Cream Cheese Frosting
Food Coloring
Whisk together flour, baking powder and salt in a large bowl. Set aside.
In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.
Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
Preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or silicone mats.
Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
To Prepare Icing (Optional):
Combine confectioners sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If icing is too thick, add more milk, about a teaspoon at a time, until the icing is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours).
**TO MAKE WW FRIENDLY**
- Light Butter
- Lakanto Monkfruit Granulated Sugar (to order: https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY)
**WW FRIENDLY FROSTING**
- Lakanto Powdered Sugar- use 1/2 the amount of regular powdered sugar (to order: https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY)
- You can also use Sugar Free Frosting-
Enter the ingredients & number of cookies you make into the recipe builder to determine the points.
Number of cookies vary depending on the thickness. I at LEAST double the recipe!
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