You can probably find a sugar cookie recipe in just about every cookbook you have as well as every cooking website and blog that you go on. The reason why, is that they’re a staple. You can bake them plain, decorate them with icing and decorations, or you can use the dough as the base for a multitude of other cookies. I like this recipe, it’s fast and easy. You can make it ahead and keep it in the refrigerator for several days.
1 1/2 Cups Powdered Sugar
1 Cup Butter, softened
1 tsp Vanilla Extract
1/2 tsp Almond Extract
2 1/2 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Cream of Tartar
Red and Green colored sugar
Preheat oven to 375º.
In a large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed. Stir in vanilla, almond extract and the egg. Add the flour, baking soda and cream of tartar. Cover and refrigerate for 2 hours or until firm.
Heat oven to 375º
When I baked these cookies, I went old school. I rolled them with a 1 inch scoop then pressed them down with the back of a glass dipped in flour. I sprinkled them with colored sugar before baking on an ungreased cookie sheet.
Cutout cookies – Lightly flour surface. Roll out 1/2 the dough at a time to 1/8 inch thickness. Cut into desired shapes. On ungreased cookie sheets place shapes about 2 inches apart.
Bake 7-10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.