Since it’s almost Christmas, I figured it would be an appropriate time to share with you one of my biggest holiday-related struggles. For the longest time, I couldn’t make sugar cookies. I’ve always been one of those people who is just naturally good at baking, so it would make sense that I would be able to bake one of the simplest, most standard desserts EVER. Nope. I would try recipe after recipe, always resulting in disaster. Cookies scorched to the pan, sticky dough, etc. I literally must have tried at least 20 different cookie recipes over the years, all with the same outcome. I even tried using the store-bought dough . . . no luck. This went on for way too long. One fine evening, everything changed.
I was scrolling on Pinterest, aimlessly looking at recipes and pictures of baby kittens, when I saw a recipe for sugar cookies that claimed to be the PERFECT sugar cookie. I was skeptical, to say the least, but I gave it a try. All I can say is WOW. These sugar cookies are beyond amazing. They don’t require any chilling time, the edges are PERFECT, and they taste fabulous. Literally a recipe from heaven.
Here’s the recipe (from Katrina’s Kitchen):
- 1 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- Preheat oven to 350° F.
- With an electric mixer, cream the butter and sugar.
- Beat in extracts and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. When the dough becomes too stiff to keep beating, turn it onto a surface (aka you CLEAN countertop), wet your hands, and knead the dough until it becomes smooth and perfect (it will, trust me).
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. If you want your cookies to be crispy, bake them for about 10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- This recipe makes about 3 dozen cookies, but it will vary depending on how thick you roll your dough.
- The entire recipe, as well as the picture, is from inkatrinaskitchen.com. Full credit is given to Katrina, who is obviously the queen of sugar cookies.