Sugar Cookie Recipe (Cookies that hold their shape)
Try this Sugar Cookie Recipe recipe, or contribute your own.
Try this Sugar Cookie Recipe recipe, or contribute your own.
- Carbohydrate 232.4395375 g
- Cholesterol 348.7 mg
- Fat 94.140245 g
- Fiber 5.99999985694885 g
- Protein 28.106445 g
- Saturated Fat 58.8207475 g
- Serving Size 1 1 dozen (430g)
- Sodium 751.02175 mg
- Sugar 226.439537643051 g
- Trans Fat 6.83345700000001 g
- Calories 1898 calories
Step-by-step
- First Preheat the oven to 350 degrees.
- Cream the sugar and cold butter.
- Add the egg, vanilla and almond extracts to the mixture.
- Add the Flour and baking powder (I would mix these together first before adding them to the wet mixture).
- This dough will have a crumbly texture so knead it together with your hands to prepare it for rolling it out.
- Roll the dough on a floured surface and cut into the shapes you want.
- Tip: Freeze the shapes of dough before you bake them because it helps to keep the shapes.
- Bake for 10-12 minutes
- Transfer to a cooling rack when complete.
Substituting imitation butter extract for almond extract alters the aromatic profile of these cookies, trading a nutty warmth for a straightforward dairy richness. Achieving clean edges on cut-out pastries depends entirely on managing butter temperature and gluten development during mixing. Unbleached flour provides more structural protein than bleached varieties, which helps cookies maintain their form during baking instead of flattening into amorphous disks. Proper execution of each phase ensures the butter remains solid until the trays enter the oven.
- Use cold butter straight from the refrigerator rather than softened butter to prevent the dough from spreading excessively while baking.
- Incorporate the dry flour and baking powder mixture gradually to avoid overworking the gluten, which leads to tough textures.
- Freeze the cut dough shapes for ten to fifteen minutes before baking to set the fat and preserve sharp contours.
- Bake the cookies for ten to twelve minutes until the edges just begin to firm up without taking on significant color.
Transfer the baked items immediately to a wire rack to stop the cooking process and prevent the bottoms from burning. Storing the finished batch in an airtight container at room temperature preserves their crisp exterior for up to five days.
