Perfect Sugar Cookies

April 24, 2016

Finally, the PERFECT sugar cookie recipe! It's easy and fast to make and there's NO CHILLING required! This one is a game changer.

Welcome friends, I’m so glad you’re here!

Are you tired of making sugar cookies that taste like flour, or take forever to chill?  Then you’ve come to the right place!  I have a new favorite recipe for perfect sugar cookies!  They don’t need to chill, and they go together in a snap.  My kids even helped me, which is the true test of any “easy” recipe.  😂

Need a great activity for kids? These beautiful watercolor cookies are easy and FUN and inexpensive!

This beautiful batch of cookies was for a super fun art project I did with my kids that I shared over at The Crafting Chicks.  I’ve seen other methods of watercolor (that really don’t work well), but this one was a home run.  My kids LOVED it…even my non-artsy kids!  The colors stayed vibrant and beautiful on the marshmallow fondant (click HERE for the awesomely easy recipe).

Need a great activity for kids? These beautiful watercolor cookies are easy and FUN and inexpensive!

Perfect Sugar Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • ½ tsp lemon extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 cups all-purpose flour

Directions:

  1. Preheat oven to 350º F.
  2. Cream butter and sugar together until fluffy.
  3. Beat in the egg, vanilla, lemon extract, baking powder and salt.
  4. Add flour one cup at a time, beating until combined combined after each addition.
  5. Divide dough in half.  Roll out one of the halves to ¼”.  Use parchment or a silicone mat under the rolled dough to prevent sticking.  Rub a small amount of flour into your rolling pin to prevent sticking.
  6. Cut out cookies with desired shapes and place on a silicone mat/parchment lined baking sheet.
  7. Excess dough may be re-rolled and cut for cookies.
  8. Bake for 6-8 minutes.  The cookies should still be white﹣not browned, but should look set.
  9. Cool cookies completely.  If you used parchment, you can lift the paper off the pan and set the whole thing on a cooling rack, or let them cool right on the baking sheet.

Notes:

  • Sometimes I use ½ tsp of vanilla and a full teaspoon of lemon extract.  Either way is fantastic.
  • Many sugar cookie recipes call for almond extract.  We have a severe tree nut allergy in our family, so I don’t bake with almond extract anymore.  You can sub it out for the lemon.  But I love the lemon, so I would keep it regardless!

Want to PRINT the recipe?  Click NEXT to get the printable version!

Bite of Delight biteofdelight.net


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!

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