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. 😂
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).
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:
- Preheat oven to 350º F.
- Cream butter and sugar together until fluffy.
- Beat in the egg, vanilla, lemon extract, baking powder and salt.
- Add flour one cup at a time, beating until combined combined after each addition.
- 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.
- Cut out cookies with desired shapes and place on a silicone mat/parchment lined baking sheet.
- Excess dough may be re-rolled and cut for cookies.
- Bake for 6-8 minutes. The cookies should still be white﹣not browned, but should look set.
- 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!
