If you’re in a pinch and think you don’ t have time for a batch of sugar cookies, you’re in luck!
This Basic Sugar Cookie Recipe skips the Chill It step so you can go straight from mixing to rolling and baking.
What will you do with your extra time? Finish up Valentine boxes for one or more children, like me?
Basic Sugar Cookie Recipe
2 cups butter (4 sticks)
3 cups sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
8-12 tablespoons cream (I use milk usually)
1 teaspoon salt
2 teaspoons baking powder
8 cups flour (more if needed)
Cream butter and sugar together until light and fluffy. Add the eggs, one at at time. Mix until incorporated. Add the flavorings. Sift together the dry ingredients and mix well. Roll out dough onto a floured surface, until 3/8-inch thick. Cut into desired shapes. Bake at 375 for 8-10 minutes. Do not overbake. This dough does not need to be refrigerated before using. Yeah!!! Makes 24-30 large cookies.
1 cup butter
8 cups powdered sugar
1/3 to 1/2 cup cream
1 teaspoon vanilla
1 teaspoon almond extract
pinch of salt
Whip butter and 1 cup of powdered sugar. Add flavorings and salt. Gradually add powdered sugar, 1 cup at a time to prevent dust storms of powdered sugar. Add cream after 4 cups of powdered sugar. Frost cookies generously and dip in colored sprinkles if desired. Thanks to Pam F for beating out my old Aunt Marilyn’s recipe for sugar cookies.
We make sugar cookies at least twice a year, for Valentines Day and Halloween. I love having a firm cookie that won’t crumble as you frost it, but that is also soft and flavorful. Remember to place cookies of similar size on a sheet so they can bake evenly.
Once you try this recipe, you’ll be ready to make sugar cookies in a snap!