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© 2016 Beverly Holtzem

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Best Sugar Cookies Ever

April 12, 2017

This is my favorite sugar cookie dough recipe.  It has a hint of almond (which makes it sooo yummy, and a little different than your normal sugar cookies).  The awesome thing about this dough is you can bake them right after you make the dough and they DON'T SPREAD!   

 

I KNOW!  

 

I make decorated sugar cookies every year for my kids.  The royal icing recipe is also amazing and so easy to make.  This is one of my favorite things to bake.  

 

I wondered how difficult they would be to change for high altitude.  I made some slight adjustments and they came out perfectly.  As usual, the first recipe posted is sea level, and the second is adjusted for high altitude.

 

Side note:  I lOVE big soft chewy cookies, so if you follow this recipe that's what you'll get.  If you're one of those people who like thin, crispy cookies (are there people like that?), then you will want to roll your cookies thinner, and bake longer.  But WATCH them every minute after 8 minutes so they don't burn.  Unless you like that.  Then have at it.  

 

 

 

 It's Easter next weekend so I am making these egg shaped.  Obviously, you can choose whatever kind of cutters you want.

 

 If you use two different size cutters like I have here, do not put them on the same pan!  They will not cook evenly.  Bake separately.

 

 

​Ingredients

  • 1 Cup unsalted butter

  • 1 Cup granulated white sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 3 cups flour

  • 2 teaspoons baking powder

DIRECTIONS:
  1. Preheat oven to 350° F.

  2. In the bowl of your mixer cream butter and sugar until fluffy.  A few minutes.

  3. Beat in extracts and egg.

  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter.  Finish by kneading the dough by hand.

  5. Divide into 2 batches, roll out onto a floured surface and cut.  I roll them out pretty thick, about 1/4 inch or more.

  6. Bake at 350 for 6-8 minutes. Let cool.

 

 

 

 

 

 

HIGH ALTITUDE RECIPE

​Ingredients

  • 14 Tablespoons unsalted butter

  • 1 Cup granulated white sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1/4 cup water

  • 3 cups + 2 Tablespoon flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

DIRECTIONS:
  1. Preheat oven to 365° F.

  2. In the bowl of your mixer cream butter and sugar until fluffy.  A few minutes.

  3. Beat in extracts, water and egg.

  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter.  Finish by kneading the dough by hand.

  5. Divide into 2 batches, roll out onto a floured surface and cut.  I roll them out pretty thick, about 1/4 inch or more.

  6. Bake for 8 minutes. Let cool.

 

 

 

 

 

 

 

 

 

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April 12, 2017

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