Soft Sugar Cookies
Whip up these soft sugar cookies that are a roll out sugar cookie recipe. The perfect cookie to serve up anytime of the year.
Servings 35 -40 cookies
Calories 102kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cup powdered sugar
- 1 teaspoon cream of tartar
- 1 cup unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- Frosting optional
Instructions
- In a stand mixer or hand mixer you will start by creaming your butter and eggs together.
- Then slowly add in the flour, powdered sugar, salt, cream of tartar and both extracts.
- Once the cookie dough is creamed and mixed well. You can refrigerate the dough for 2 hours.
- Roll in a ball and wrap up or roll out the dough like I mentioned in post so you can remove and go right to cookie cutting.
- After the 2 hours take your cookie dough and have it around 1/4 inch thick. Make your shapes and place them on a greased or silicone mat lined baking sheet.
- Place in a preheated oven at 375 degees and bake for 8-10 minutes or until the cookies just turn a pale color and are cooked. Remove and place on a cooling rack.
- Once cooled you can frost your soft sugar cookies or eat them plain.
Notes
Remember that depending on the size of your cookies the baking time can vary. So use this as a rough guide.
I roll my dough out before I refrigerate. I do 1/4 inch thick in between two layers of wax paper. Then when chilled, cookie cutters and bake.
You can leave off the almond extract if you do not want to have a slight almond flavor.
Go ahead and frost or serve up the cookies plain. Or you can dust with sugar before baking.
You can freeze the dough raw for up to three months. To use and bake later just thaw in the fridge overnight, then roll, cookie-cut, and bake.
You can freeze cooked cookies as well. Just place in an airtight container and store in the freezer for up to three months. If you do layers just place wax paper between the layers to prevent sticking.
Feel free to double the recipe if you need to make a larger batch of cookies.
When working with sugar cookie dough, I always recommend refrigerating a portion of the dough you are not using in the fridge to keep the dough chilled.
Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 35mg | Sugar: 5g