Basic Sugar Cookie Recipe

Lots of you know that I am pretty new to this blogging thing.  I'm still  learning every day.  One of the big things I've learned along the way, it that it doesn't make sense to have a cookie decorating blog without a cookie recipe, SO finally, I am posting one.

Keep in mind, this is the recipe I prefer.  You don't have to use this particular recipe to make beautiful cookies.  Use the one that works best for you and adapt it to your personal taste.

What I can say for this recipe is that it's easy, which is just my style.  I've always said, I am not a baker, as much as an artist who happens to use cookies and icing as my medium. 

It works great for me.  I like it, and I have made thousands of cookies using this recipe.

So here it goes..

To make my basic sugar cookies you need:

• 1 c. {two sticks} of REAL unsalted BUTTER, softened
• 1 1/2 c. confectioner's sugar
• 1 egg
• 2-3 tsp flavoring {pick what you like, I prefer almond}
• 2 1/2-2 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

Cream together softened butter and confectioner's sugar.  Crack the egg into a separate bowl, and add the flavoring.  I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.

I can tell the dough is ready when most of it sticks to the paddle.

When I touch it, it has a little give, but does not stick to my fingers.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

When they are cool, they are ready to decorate.

A few notes about my recipe...

• The dough DOES not need to be refrigerated.  That's why I like it. 
• The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
• The recipe doubles well
• Baking times are approximate.  You must KNOW your oven.  Watch them the first few times you bake them. Get a thermometer, and do not over bake.  If the cookies are browning you have gone too far.
• This dough can be flavored any way you like.
• The cookies freeze well
• There is a lot of leavener in these cookies.  This is not a typo.  The general rule is less leavener so they don't spead, but I've never been one to follow the rules.
• This recipe does spread a little.  If you don't like that add a little flour.
• Speaking of flour, start with 2 1/2 cups.  Add another 1/4 of a cup if the dough seems to sticky.
• If you don't like salt, leave it out altogether.
• If you only have salted butter, use that and reduce the salt.
• I prefer decorating day-old cookies.  They are less likely to leach oil back into your icing if they have had a day or two to "dry out".  They are still soft, however.

I use this for all my cut-out cookies.  I hope you enjoy it as much as I do. 

If it doesn't work the first time, KEEP practicing.  That is the key.

GOOD LUCK and happy baking!