Other than those, I’ve come across so many beautiful cookies that sadly taste like dust. After testing more than a few recipes here at home, this one is tasty and easy, so I return to it often. It’s a simple, sturdy sugar cookie base. I roll and cut it for iced cookies, include logs with meals I drop off for new mamas, it makes for sweet treats that are travel-sturdy but yum on arrival. It really is so versatile- it makes the perfect confetti cookie if you add sprinkles, too! A lot of sugar cookie recipes are huge- this one is a manageable yield, about six cups of dough.
Ingredients
- 1 cup (2 sticks butter)
- 3 eggs
- 1 cup sugar (you can heap- I don’t when Asher is eating them)
- 2 teaspoons real vanilla (I use paste)
- 1 teaspoon almond extract
- 3 teaspoon baking powder
- 3 cups flour
Instructions
- Preheat oven to 375.
- Using paddle attachment in a mixer, beat butter and sugar together until it starts to smooth out.
- Beat in wet ingredients until smooth.
- Add flour in two parts, with baking soda in the second.
- Mix well- dough should be a little sticky still.
- Divide dough, refrigerate for at least 30 minutes.
- Roll thin- I go between a quarter and eighth of an inch.
- Bake for 6-7 minutes at 375 on a parchment or silpat lined cookie sheet. Do not let them brown, they are done when they are puffed and matte- they finish cooking as they cool.
I frosted these heart shaped ones Asher and I made with cream cheese frosting colored with freeze dried raspberries and ube powder. My fave frosting is selfishly one of my own creation- linked here.
I’ve also made them with sprinkles, as I mentioned, and experimented with rolling organic edible floral petals into the tops of the cookies, a la Lori Stern.
Asher approves!
love, Ravayna
