Try this Best Sugar Cookie Recipe recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon almond extract
- 3 cups all purpose flour
- 1 cup unsalted butter softened
- 1 cup unsalted butter softened1 cup granulated white sugar1 teaspoon vanilla extract1/2 teaspoon almond extract1 egg2 teaspoons baking powder3 cups all purpose flour
- 1 cup granulated white sugar
- Carbohydrate 517.313504426287 g
- Cholesterol 983.493334145952 mg
- Fat 373.658154360365 g
- Fiber 10.0649409324801 g
- Protein 47.7802311020479 g
- Saturated Fat 234.889691016607 g
- Serving Size 1 1 recipe (1221g)
- Sodium 229.506511364476 mg
- Sugar 507.248563493807 g
- Trans Fat 27.0881206680639 g
- Calories 5565 calories
Step-by-step
- Ingredients : 1 teaspoon vanilla extract, 1 egg, 2 teaspoons baking powder, 1/2 teaspoon almond extract, 3 cups all purpose flour, 1 cup unsalted butter softened, 1 cup unsalted butter softened1 cup granulated white sugar1 teaspoon vanilla extract1/2 teaspoon almond extract1 egg2 teaspoons baking powder3 cups all purpose flour, 1 cup granulated white sugar
Chilling the dough for at least thirty minutes is the single most critical step in preventing excessive spreading in the oven. Without this refrigeration phase, the high proportion of unsalted butter melts too quickly before the structure from the all-purpose flour can set, resulting in thin, greasy disks instead of hold-their-shape cutouts. Controlling the temperature of your ingredients from the outset dictates whether your final batch retains clean edges or slumps into an amorphous puddle on the baking sheet.
Serving these crisp-edged sweets requires thoughtful beverage pairing to balance the concentrated sweetness of granulated white sugar. Pouring unsweetened black coffee or a tart herbal tea cuts through the heavy fat content of the dairy, cleansing the palate between bites. For a dessert spread, pair the cookies with sharp berries like fresh raspberries or tart lemon curd, whose natural acidity provides a necessary counterweight to the rich, buttery crumb.
Modifications to the fat and flour ratios carry distinct structural consequences that alter the final texture. Substituting salted butter for unsalted butter changes the sodium balance, though you can compensate by omitting any additional salt, but replacing the all-purpose flour with cake flour reduces protein content and yields a far more delicate, crumbly biscuit that crumbles under heavy royal icing.
Proper storage extends the shelf life of baked batches stored in an airtight container at room temperature for up to five days. Layering parchment paper between individual tiers prevents decoration smudging while keeping moisture levels stable so the cookies avoid becoming overly soggy or completely rock-hard before consumption.
