Ever have a sugar cookie that you just have to have at least two or ten of? This is it! I get dozens of orders for these sweet little gems every year. They are rich, buttery and surprising light. They are of course full of ingredients that make the holidays worth baking for. The beautiful basics such as my favorite butter and real sugar. Now, I am no sugar cookie pro. I have all of the same struggles as anyone else would have but these things are very easy to make and they will knock the socks off of the friends and family who get the pleasure of enjoying them. If you try one recipe this year, this should be it. I'd love to hear you're feedback once you've made them. Enjoy!
The Cookie Ingredients
4 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1 cup unsalted butter (butter not margarine)
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil (vegetable oil)
2 teaspoons almond extract (must use almond for taste)
In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium-low speed till smooth. Add powdered sugar and 1 cup of granulated sugar; beat on medium-high speed till fluffy. Add oil, eggs, and almond extract; beat just till combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill for 30 minutes or till needed.
To shape cookies, roll rounded teaspoonfuls of dough into balls. (The dough will be soft.) Arrange balls on ungreased cookie sheets. With the bottom of a glass or a cookie stamp flatten the ball to about ¼ inch thick. I prefer a flat bottom glass dipped in sugar; it makes it easier and more uniformed.
Bake in 350 degree oven for 10 to 12 minutes or till the edges are just lightly browning. Cool on a wire rack; cool completely before attempting to frost. Makes 55 to 60 cookies from what I have written down from past batches.
The Scrumptious Almond Frosting
In a small mixing bowl beat ½ butter (again only real unsalted butter) with an electric mixer on medium speed till fluffy. Beat in ½ teaspoon of almond extract and ½ teaspoon of vanilla. Alternately add 2 ½ to 3 ½ cups sifted powdered sugar and 3 tablespoons of light cream or milk, beating until smooth and of spreading consistency. You can tint with a bit of food coloring.
NOTES AND SUGGESTIONS: I get rave reviews on these cookies and I also adjust them for different occasions. I do the basic recipe for Christmas and break two candy canes in a Ziploc bag into small pieces and sprinkle it on each cookie. You can also poke a hole through the top of the cookie with a straw to create a ribbon hole to hang them from the Christmas tree. I change the frosting extract to lemon with a bit of zest for summer. If you need a shaped cookie just roll it out in small batches and dust your surface with powdered sugar instead of flour on a surface such as a Silpat. Once you make these, you will be hooked. You almost can’t mess them up! You can use royal icing to decorate but the frosting recipe listed is amazing. Oh, and the cute shimmer you see on mine? Disco dust! You can order it online or if you live in Fresno head over to the amazing Creative Cakes and More Shop.