Foolproof Sugar Cookie Recipe
This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough. And I get my sprinkles from www.MillCreekCountryStore.com. They have a variety of colors for every holiday.
- 6 cups of flour
- 3 tsp. baking powder
- 2 cups sweetened unsalted butter
- 2 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. salt
- Cream butter and sugar until light and fluffy. Add eggs and vanilla and almond extracts. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together (nothing is left on the sides of the bowl).
- Rolling out the dough without the mess of flour: Take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out the dough between sheets of paper until you have used it all. Chill for at least 30 minutes.
- Preheat oven to 350 degrees. Remove one side of parchment paper and use a cookie cutter of choice and press down firmly. Use a spatula to lift the cookie onto the cookie sheet. Sprinkle the cookies with color sprinkles. I like to cover the entire cookie with sprinkles! Bake 8 to 10 minutes. This recipe can make up to 5 dozen 3" cookies.