Monday, November 29, 2010

Perfect Sugar Cookies

I always get so many compliments on my sugar cookies, and so many requests for the recipe. I must admit, it is the perfect sugar cookie recipe. I've never had a better one. It's just not fair for me to keep it all to myself! So here it is... adapted from a Food Network Kitchen recipe, with my own tweaks and changes... enjoy!

The BEST Sugar Cookies
3 C unbleached all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 C (2 sticks) softened salted butter
1 1/2 C (scant) white sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
3-4 TBS buttermilk
Sprinkles or icing for decorating
Parchment paper*

Preheat oven to 375F. In a small bowl, sift together dry ingredients and set aside. In a larger bowl, cream butter and sugar, than add egg and extracts. Gradually add dry ingredients to the wet ingredients in about 3 batches. Add enough buttermilk to make the dough moist and soft, but not wet. Chill for about 20 minutes to make rolling out easier (or just roll rounded teaspoons of dough between hands and place directly on parchment-covered baking pan for round cookies). Decorate with sprinkles or colored sugar as desired and bake for 8-10 minutes or until just slightly brown around edges (for a crispy sugar cookie, roll dough thin and bake until golden brown all over). Let cookies sit for about 2 minutes before moving them to a cooling rack or clean counter top. Enjoy!

*I highly recommend using parchment paper in your holiday baking if you don't already. It is a wonderful way to keep cookies perfectly shaped and unstuck from any baking tray. It also makes cleanup a snap, and you don't have to grease or 'Pam' anything to prevent sticking!

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