The Sugar Cookie.
There are so many recipes out there for sugar cookies. I used to make sugar cookies on a weekly basis when I owned the bakery. I LOVED the recipe I developed, but it was more for thicker styled round sugar cookies. Amazing on their own, but they were a spreading type.
When you want to bake cookie-cutter sugar cookies, you want either chilled dough (which takes time) or a recipe that you know the raw dough (when cooked) won’t spread.
Margarine based recipes allow a lot of spreading.
I love combining recipes and using the techniques I have researched to create my own recipes.
This recipe creates a lovely, soft sugar cookie that holds it shape.
With the combination of butter and margarine you can remold the dough over and over again without it getting tough. A perfect recipe for a dough you need to re-roll out over and over again.
Sugar Cookie Recipe
Soft sugar cookie recipe, perfect for decorating.
- 1/2 Cup Salted Butter (softened)*
- 1/2 Cup Margarine (softened)*
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 Egg
- 2 tsp Baking Powder
- 3 Cups All-Purpose Flour
Cream butter, margarine, and sugar together in a stand mixer.
Add extracts and eggs to creamed mixture.
Add in baking powder then add slowly add in flour, 1 cup at a time.
Your dough might not fully come together in your mixer. It may seem flakey or too dry. Flour a surface and work dough until it all comes together until it forms a ball.
Split the dough in half and roll 1 section out at a time, just under 1/4 inch thick. There's a lot of dough, and with smaller sections it allowed me greater control.
Use cookie cutters to cut out the shapes you want. Place on a cookie tray and bake at 350 degrees for 8 minutes.
IMPORTANT: Let cool on the cookie sheet for 5 minutes before removing to a cooling rack. The cookies will seem a little soft or under done when you pull them out of the oven. They will continue to bake after you've taken them out if you let them cool ON the cookie sheet.