Best Sugar Cookie – Don’t Lose This\ud83c\udf84\u2744\ufe0f<\/p>\n
Ingredients<\/p>\n
1 Cup unsalted butter, 226 grams<\/p>\n
1 Cup granulated white sugar, 200 grams<\/p>\n
1 teaspoon vanilla extract<\/p>\n
1\/2 teaspoon almond extract<\/p>\n
1 egg<\/p>\n
2 teaspoons baking powder<\/p>\n
1\/2 teaspoon salt<\/p>\n
3 cups all purpose flour, 360 grams<\/p>\n
Instructions<\/p>\n
PREHEAT oven to 350\u00b0 F.<\/p>\n
In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes<\/p>\n
BEAT in extracts and egg.<\/p>\n
In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.<\/p>\n
IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.<\/p>\n
If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.<\/p>\n
DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1\/4 inch rather than 1\/8).<\/p>\n
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.<\/p>\n
<\/p>\n
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