The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies
These are The Best Rolled Sugar Cookies and require no chilling and keep their shape! They won first place in a blind taste and texture test!
If you think about it, the only way you have a real taste test, is to taste a variety of cookies back to back at the same time.
A cookie that kept its shape when baking , and i hate cookies that become puffy and misshapen during baking.
I also wanted a cookie that was soft and not rock hard and of course I wanted a cookie that tasted good by itself, without frosting, and of course even better with frosting.
The Best Rolled Sugar Cookies Recipe

Ingredients
  • 1 1/2 cup sugar
  • 1 cup salted butter, room temperature
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 4 1/2 - 5 1/2 cups All-Purpose flour (Start with 4 1/2 cups. If dough is super sticky, add more 1/4 cup at a time until just a hint of stickyness. This will greatly depend on your altitude and humidity level)
  • Powdered Sugar
Instructions
  1. Preheat oven to 400*F''
  2. Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
  3. Cream together sugar and butter for 3 minutes or until fluffy.
  4. Add eggs and mix again.
  5. Add salt, and baking powder. Blend.
  6. Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
  7. Add 2 1/2 cups flour (1/2 cup at a time).
  8. Add remaining 1/4 cup buttermilk.
  9. Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put too much flour in the dough).
  10. When ready to roll out, sprinkle surface with powdered sugar, not flour. These are sugar cookies. Roll them out in sugar! Roll to 1/4 in thickness.
  11. Cut out with favorite shape and transfer to prepared pan.
  12. Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
  13. Allow cookies to cool completely then frost.

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