February 16, 2012

Sugar Cookies

So I'm always up for trying new sugar cookie recipes because well, they're easily my favorite kind of cookie. I failed to make Halloween or Christmas cookies this past year so I was determined to make some for Valentine's Day. I really liked this recipe and the best part of all was I learned two new baking tricks. Thank you Our Best Bites for teaching me something new!
1. How to properly measure flour to avoid making a a dry cookie. *See below
2. How to easily roll out dough without all the mess. LOVE this tip. *Also see below

Sugar Cookies
1 cup butter at room temperature (put wrapped butter in microwave for 10 seconds to soften if necessary)
1 cup sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 tsp. vanilla or almond extract
3 cups flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 tsp. baking powder
1/2 tsp. salt

1. Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
2. In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
3. Slowly add the flour mixture to the butter mixture and mix until completely combined.
4. When your dough is made, immediately roll it between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting out shapes. 
5. Bake at 350 degrees for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12 minutes.
6. Don’t forget to frost and decorate! {Or just eat them plain like I do.}



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