Basic Sugar Cookie Recipe

It’s been about a year since I started baking sugar cookies and until recently I have stuck with my tried and true recipe (thanks, Pinterest).  But here recently I have been reading other blogs and trying their recipes, like this one:  Sweet Sugarbelle’s Recipe

In my “research” I came up with a mixture of different recipes.  Just like any other routine baker, I have gotten to the point that I don’t really measure out my ingredients as precisely anymore.  I also am tired of having to grab my phone, find the main recipe on Pinterest, and remind myself if it’s one or two eggs every time.  Not kidding, I do this every time.  So I have decided for my second ever blog post to give you my own personal sugar cookie recipe!

One day I will do a more detailed post, but today is not that day.

Jessica’s Favorite Sugar Cookies

  • 1/2c powdered sugar
  • 1/2c granulated sugar
  • 1c SALTED butter (Challenge Brand preferred)
  • 1 egg
  • 1.5tsp Vanilla extract/emulsion
  • 1tsp Almond extract/emulsion
  • 2tsp Baking Powder
  • 3-4c Flour

Directions:

  1. Cream together softened butter and sugars.
  2. Mix in a separate bowl the egg, vanilla and almond extracts and add to creamed butter mixture.
  3. Once combined, add the Baking Powder and slowly add the flour until a soft ball of dough forms on the paddle.  At the point you can touch the dough without it being super sticky and leaving residue on your finger, its ready.  I usually add in a cup at a time until I get 3 cups and then I add a little at a time of the last cup.  Sometimes I use all 4 cups and sometimes I use closer to 3.  I blame the Oklahoma humidity.
  4. I wrap up my dough in cling wrap and refrigerate it for at least 30 minutes.  Sometimes overnight.  At this point it is up to you!  Honestly, I have rolled the dough out right away and it was fine and I also rolled out the dough the next day and it was fine.  You get to pick!

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