Copy of Sugar Cookies

This is my most favorite sugar cookie recipe ever! I love it! I am a fan of a sugar cookie that is soft in the middle and crispy on the edges and this one is all of that. Plus it's easy. 

This is originally from my Grandma's recipe, but I thought hers were a little too crunchy (sorry grandma). So I adjusted a couple things and got myself a soft sugar cookie. The title of her recipe card said "The Best Sugar Cookies You Ever Did Snitch." Why is that such a grandma thing to say and put on a recipe card, I love it so much.

I'm still not a pro at decorating, but I'm getting better. I think I figured out this royal icing thing a little more too. It's all about consistency and I used to make mine way too thin. So now I shoot for a toothpaste consistency for outside piping and honey consistency for filling. I watch way too many holiday baking shows. 

Miss Leah is too little still, but I am looking forward to the year when she can pull a stool up to the counter and help decorate her very own sugar cookies. For now she just likes to grab everything and throw it on the floor and say "uh oh!" Which is the cutest thing in the world, but not ideal for baking.

Are you guys in full on baking mode? Only a couple days left until the big day! Follow me over on Facebook and Instagram @lolosdesserts for all the latest holiday creations I'm whipping up. Also, tag #lolosdesserts in any photos of holiday baking you are up to in your house. 

INGREDIENTS

3/4 cup unsalted butter softened to room temperature

3/4 cup granulated sugar

1 large egg at room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Royal Icing Ingredients

1 and 1/2 cups powdered sugar

1/2 teaspoon pure vanilla extract

1 teaspoon light corn syrup

2 - 2.5 Tablespoons room temperature water

pinch salt

Cookie Directions

1. Preheat the oven to 350 degrees. Line a cookie sheet with Silpat or spray with nonstick spray and set aside.

2. Using a mixer, beat the butter on high until it's smooth, about 2 minutes. Add the sugar and beat again on high for 2-3 minutes until it becomes light and fluffy. Add the eggs, vanilla and almond extract and mix again until combined.

3. In a separate bowl, whisk the flour, baking powder and salt. Add half the flour mixture to the butter mixture and mix on low until just combined. Add the rest of the flour mixture and mix until just combined again. If your dough looks super sticky then just add another tablespoon of flour.

4. On lightly floured parchment paper, roll out the dough into 1/4 inch thickness. If you want a crunchier cookie, just roll the dough thinner. Cover your dough with another piece of parchment paper and place in the refrigerator to chill for at least 1 hour. I like rolling out the dough before chilling, it's easier than trying to roll a chilled mound.

5. It is very important to chill this dough for at least an hour. If you don't chill it long enough, the butter in the dough will become a melted mess and you'll have blobs instead of shapes.

6. Once the dough is chilled, grab your cookie cutters and go to town. Place your shapes onto a lightly greased or Silpat lined cookie sheet. Bake at 350 degrees for 8-10 minutes. I prefer 8 minutes because they will be softer, but just leave them in longer for a crunchier cookie. Place on a wire cooling rack and let cool completely before you decorate. Enjoy these yummy sugar cookies!

Royal Icing Directions

1. Put all ingredients into a bowl and whisk together. Should be the consistency of toothpaste. Add more water, a little at a time, to get correct consistency.

2. Add food coloring to get desired colors. I recommend using the gel colors since you have better control over what color you end up with. Use a piping bag or squeeze bottle to decorate your cookies.