Sugar Cookies

This is a recipe given to me by my Wilton class teacher Carol. I have tried many recipes for sugar cookies and always come back to this one. It works well for me.

1 cup butter  (2 sticks) softened.   Use butter not margarine
1 cup sugar
1 egg
2 teaspoons flavor (vanilla, almond, butter, lemon, you can mix and match any flavors)
1 1/2  teaspoons baking powder
3 cups flour

Preheat oven to 400 degrees..    Cream butter and sugar 2 minutes..
Add egg and flavoring.  Mix.
Add baking powder and flour.   I don’t sift or mix together first, just add baking powder and 1 cup of flour, combine, add rest of flour 1 cup at a time is easier to mix up. I have a stand mixer (Breville) but many hundreds of these cookies with a hand mixer too.
Work with your hands into a ball of dough… I divide it 1/2 and bag into gallon ziplocks and roll out 1/4 thick to use later , or roll out between parchment paper sheets 1/4 thick ,I  I never use flour, parchment paper is a lifesaver… I chill the dough in the fridge about 30 minutes, or freeze about 15 minutes.. Its easier to cut out and handle  and bake chilled dough.
Bake at 400 degrees  8-10 minutes until lightly brown. Makes about 60 2inch cookies..

12 thoughts on “Recipes

  1. Wow Kris, very impressive website and of course your cookies are always “so cute!” and delicious too! Thanks for all the lessons…Abby loves decorating them.

  2. Your skills and ideas are excellent! You are so kind to take the time to photograph and write about what you do. Thank you!

  3. So Kris,
    Do your cookies spread very much with the baking powder? I find the cookies don’t hold their shape very well.

    • I don’t have a spreading issue at all with my recipe… I can roll and cut and bake or bake from chilled dough and both ways, no spreading..

  4. I saw on Julia Usher’s Cookie Connection that you use meringue buttercream on your cookies instead of royal icing. I am fascinated. Your cookies certainly look amazing, and because I’ve used meringue buttercream on cakes, I’m willing to bet they taste amazing too. (I’ve almost reached the point with my family where I make. a batch of Tollhouse cookies every time I decorate cookies so we’ll have one plate to look at and another that’s yummy to eat.) so, what’s your icing recipe? Do the cookies dry? Can you stack them on a platter? Can you ship them? I see you package them in bags. Does that not damage the icing? How not? I want to know more about your icing! See you at cookiecon!

I look forward to reading your comments!